How to make vegetable quiche

I never knew I liked vegetable quiche until I tried one at the other week and was pleasantly surprised by the taste experience. I was intrigued at the fact that there were so many different layers and ingredients, yet they all complemented each other.

I took the challenge to re-make one at home one Sunday morning and I was not disappointed by the outcome.  I think the emojis sent from dad sealed the deal that it was a hit.

I hope you enjoy!

Ingredients

• 3 eggs
• 250 grams white spelt flour
• 120 grams unsalted (organic if possible) butter
• 2 red onions
• 3 cloves of garlic
• 150 grams of spinach
• 200 grams chopped mushrooms
• 150 ml coconut milk from tin/ cream
• Tablespoon of oil
• Salt and pepper
• 3 tablespoons water (may need more)
• 60 grams of your cheese of choice (I used feta)
• Fresh herbs (I used basil)

Method

1. Preheat your oven to 200 degrees and line or grease you round tin.
2. Place the flour and butter into a big mixing bowl. Rub them together until they resemble a breadcrumb like consistency.
3. Next add the water and mix with your hand until it forms a ball (add more water if too dry).
4. Cover in clingfilm and place in the fridge for 30 mins.
5. After 30 mins take out the dough and roll between two sheets of clingfilm into a thick circle that will cover your round tin. Place the dough inside the tin, pressing down the edges.
6. Place your crust back in the fridge for 20 mins.
7. Take out and fill with baking beans or any hard beans (this prevents the bottom becoming soggy, so super important). Pop in the oven for 15 minutes.
8. Whisk the three eggs together in a bowl with cream and leave to a side.
9. Heat up your pan and add some oil, mushrooms, onions, and seasoning for 10 minutes until soft.
10. Add the veg to the egg mixture and combine and pour into the pastry when finished in the oven.
11. Top with your cheese and then place the vegetable quiche back into the oven for 20 minutes with tinfoil on top.
12. For the remaining 20-25 minutes take of the tinfoil.
13. Allow to fully cool before attempting to slice or take from the tin.

Enjoy!

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