Getting Cheesey

09:19

Cheese & Vegetable Quiche


Shortcrust Pastry Case- 225g plain flour, 100g butter, water, salt, pepper, sage
Filling- 3 eggs, 1/4 cup of milk, cheese, 1 onion, 1/3 courgette, 3 mini peppers, sweetcorn, 2 large tomatoes, garlic, salt, pepper, sage, basil

-Rub the butter and flour together in a large bowl until it's like breadcrumbs.
-Add the seasoning and gradually add the water until it forms a dough.
-Wrap the dough and leave in the fridge for at least an hour.
-Roll the dough out and lay in the tin. Cut edges down and put remaining dough back in the fridge.
-Blind bake the pastry (with baking paper and baking beans) until golden brown. In hindsight, I should've cooked mine for a few minutes more.
-In a large bowl, add eggs, milk, grated cheese, chopped tomatoes and seasoning.
-Chop the remaining veg and fry until golden and soft.
-Remove the paper and baking beans from the pastry case and pour in the cooked veg.
-Pour the egg mix on top and bake in the oven for approximately 30-40 minutes.
-Cool for a few minutes and then eat! Nom nom nom.

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