Vegetable Quiche

This vegetable quiche was out of this 🌍 these were featured on @wkndmag 🤗

How you can make it: (recipe adapted from @awwmagazine)

Pastry:

1 1/3 cups plain flour

155 grams butter

1 egg yolk

2 teaspoons water, approximately

Filling:

25 grams butter

1/2 onion, chopped

1/2 cup chopped mushrooms

One handful of fresh spinach

3 eggs

300 ml cream

1/2 cup milk

1/2 cup Emmental cheese

Salt & Pepper

Sift flour into bowl then add in butter. Add the egg yolk and water until ingredients are combined, lightly knead on a floured surface then wrap in cling film and refrigerate for about 30 minutes. Preheat the oven at 180 degrees.

Roll the pastry into 23 cm(about 9″) tin, and use the rolling pin to cut the edges.

Cover pastry with baking paper, add some beans and bake for 10 minutes. (otherwise known as baking blind). Melt the butter in a frying pan, and cook the onions for about 3 minutes, then add the mushrooms and spinach and sauté for about 2 minutes, until soft. Add in pastry case.

Beat eggs and add cream milk and cheese, then add salt and pepper to taste. Add the mixture in the pastry case, and bake into moderate oven for about 35 minutes, until golden.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s