Vegetable Quiche with Pâte Brisée (quick fix)

I got the recipe for the base for this from a very good friend, Mary Vallach, who in turn, if memory served got it on French language and cookery course (an excellent idea, I think).  

 

 

 

 

What you need: Base

• 125 g wholemeal flour (spelt if preferred)
• 125 g plain flour (spelt if preferred)
• 1 generous pinch of salt
• 1/2 tsp baking powder
• 100 ml olive oil
• 100 ml very hot water
• 1 sealable plastic box
• (This makes enough for two 24cm quiche dishes; I freeze one either with or without a filling)

What you do: Base

1. Put the dry ingredients into the sealable box and shake to mix.
2. Pour in the olive oil and immediately afterwards the hot water.
3. Seal the box and shake vigorously until the ingredients have formed a solid dough. (Yes, it’s that simple and unmessy!)
4. Flatten and line a well-oiled quiche dish with the dough (it’s easily spread with your fingers)

What you need: Filling

• Mustard or mustard powder to cover the base
  1 largish carrot, sliced
• 1 largish purple carrot, sliced
• 1 half a beetroot, raw, sliced
• 1 broccoli, the stem peeled and sliced, the florets made small enough to fit on the quiche
• ½ cauliflower, also cut into small florets,
• 1 medium-sized onion, cut into rings and, if preferred sautéed till golden
• 200 ml crème fraîche
• 200 ml cream or mascarpone
• 2-3 cloves of garlic, pressed
• 1 – 2 eggs
• 150 gr + flavourful cheese, grated or cut very small (my favourite: Appenzell, alternatively a good blue cheese like Roquefort, perhaps in slightly reduced quantities if it is quite strong)
• to season: Cajun Spice (see earlier on this blog), salt, pepper, dried herbs
• (this should be enough for two quiches, possibly one to be frozen)  

What you do: Filling

1. Presteam the vegetables until they are not yet entirely done.
2. Sprinkle the base with mustard powder or smear lightly with mustard, then line it with a layer of onion rings.
3. Distribute the steamed vegetables evenly and flatly across the base.
4. Mix the cream/mascarpone, the crème fraîche, the garlic, the eggs and the cheese in a bowl and then distribute evenly over the vegetables.
5. Bake in a preheated oven at 175 to 200°; check after about 20 minutes with a toothpick if the filling is done (the toothpick should be almost dry and not have bits on it when you pull it out).
6. Together with a salad this is a full meal