Recipes

Egg Free Vegetable Quiche
Mossland School

This recipe produces quite a fiery dish. If you prefer a milder piquancy, substitute 2 teaspoons of Dijon mustard for the chili. The whole dish is done rather at the gallop, over a high heat, and should be ready in just a few minutes if the kidneys are not to be overdone. Always cook it at the last moment.

INGREDIENTS
Filling
1 cup cauliflower flowerets
1/2 cup sliced carrots
3/4 cup of sliced courgettes
3/4 cup water packed artichoke hearts
12 ounces sour cream
1/2 cup parmesan cheese
1 cup grated Monterrey jack cheese
2 tablespoons corn flour
3 teaspoons butter
1/2 teaspoon hing
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
Small pinch of turmeric
Teaspoon of Parsley leaves

Crust
1 1/2 cups whole-wheat flour
1/2 cup of butter
1/3 cup parmesan cheese
3 tablespoons water

METHOD:
Blend together flour, cheese, and butter. Texture will resemble wet sand. Add water a little at a time. Pat mixture on bottom and along sides of a 9 inch round baking tray. Bake at 400 degrees Celsius for 8 minutes.

Melt the butter and add the hing.
Add cauliflower and carrots, stir until they are evenly coated. Cover and cook for 10 minutes over a medium heat, stirring occasionally, add the courgettes and cook for 5 more minutes.

In a large bowl, combine sour cream, corn flour, salt, pepper, and turmeric.
Add parmesan cheese and 1/2 cup of Monterrey jack cheese.

Fold in the vegetables and artichoke hearts.
Pour into the baking tray and top with the remaining Monterrey jack cheese. Bake at 400 degrees Celsius for 40 minutes or until the edges are dark and the centre is golden.

Allow to set for 30 minutes and then serve.

All vegetables are seasonal
Contains all five food groups

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This page was last updated on Thursday, 15 October, 2009