So, I have been craving a roast vegie & fetta quiche for a couple of weeks.
(no, I am not pregnant but I still get cravings!)
Now you can see why I have been craving this!
It is deeeeeeeee-licious!
It is best to make the pastry the night before you are going to cook this. I don’t know the scientific reason why, but I just follow the rules!
It is just a basic shortcrust pastry recipe which is..
1 & 2/3 cups of plain flour
pinch of salt
125g of butter (or margarine) chilled
1 egg, chilled
1 tablespoon of cold water, chilled
It is best if all the above ingredients are chilled so don’t leave them on the bench while you are doing something else.
Put the flour, salt & butter in a food processor & process until it resembles breadcrumbs.
in a small bowl, whisk together the egg & water. Slowly drizzle the egg & water into the food processor while it is running & process until it forms a dough.
Wrap the dough in plastic & refrigerate over night.
When you are ready to cook the quiche, roll the dough out between 2 sheets of baking paper.
I use a spring form cake pan to make this as it is easy to take the quiche out of.
Lightly spray the pan with spray oil.
Place the pastry in the pan.
run a knife around the edge to trim the excess pastry.
Also prick the pastry with a fork.
Cook in a preheated 160 degree oven for 15-20 minutes or until it is lightly golden.
While the pastry is cooking, cook 2 medium sliced onions & 2 cups of sliced mushrooms in a couple of tablespoons of olive oil till it is slightly caramelised.
When the pastry is cooked, start to layer you ingredients
2 pieces of roast pumpkin, chopped
150g of crumbled fetta
The caramelised onion & mushrooms
Whisk together 4 eggs & 1/2 cup of cream & pour over the ingredients.
(I had a little fetta left over so I crumbled a little more on top.)
Sprinkle with a handful of grated mozzarella.
Cook for 50 minutes on 160 degrees Celsius.
Let it stand for 10 minutes in the tin.
Cut into wedges & serve.
This quiche freezes well so IF ( I don’t know if you will!) you have leftovers, wrap wedges in alfoil the tightly with gladwrap or freezer bag & freeze.
Also tastes great cold so why not take some for lunch or pack it in your kids lunchboxes.