Vegetable and Cheese Quiche

Updated at: Thu, 17 Aug 2023 04:58:43 GMT

Step 1

Combine salt and flour together with a whisk so the salt is distributed evenly.

Step 2

Add butter in and start crumbling with your hands. Once the butter is well combined with the flour start collecting it all together in a dough.

Step 3

Form the dough into a small disk, wrap with plastic foil and put in a fridge for at least 30 min - 1h. You can leave it overnight if you want as well if you are making it ahead of time.

Step 4

Dust some flour on your working surface and start pounding your dough to soften it. Roll it to a nice round sheet, a few inches bigger in diameter than your quiche pan.

Step 5

Roll the dough gently over your rolling pin and transfer over the pan. Then lift it and gently place in the pan to fill all the corners. Use a small piece of the dough to gently push the dough into the corners. Don't cust the excess dough yet.

Step 6

Put the pan into the fridge for about 30 min or into the freezer for about 10 minutes. This will prevent your crust from shrinking while baking later.

Step 7

Preheat the oven to 190C and prepare a quiche baking dish.

Step 8

Crumple up a piece of parchment paper, then press it up into a quiche crust and fill it with sugar to weigh it down. NOTE: You will get lightly roasted sugar which you can use later. You can also use rice or beans instead.

Step 9

Bake for 25 min on 190 C.

Step 10

Remove the pie weights and return to the oven for another 5-10 minutes. Once baked, trim the excess crust to get a nice, clean edge and set aside to cool.

Step 11

Saute the leek on some oil, with some salt, pepper and some water until tender but not mushy. Set aside for assembly.

Step 12

Saute the mushrooms seasoned with salt, pepper and thyme until the water they release is evaporated. It is important not to have watery vegetables.

Step 13

Bring a pot of salted water to a boil. Boil the asparagus for 3-4 min. Then, if you want to go extra put them into the prepared bowl with cold water and ice to stop further cooking. This will make sure you have bright colours and nice firm vegetales.

Step 14

Put all custard ingredients into the bowl and mix together with a whisk.

Step 15

Take the prepared crust and start the assembly. Start with a thin layer of Gruyere, then evenly distribute prepared vegetables in and pour over the prepared custard. Finish it off with the remaining cheese on top.

Step 16

Bake for 10 minutes on 190C.

Step 17

Then reduce the heat to 160 C and bake for another 30 min. Once done, let it cool for at least 20 minutes.

Step 18

Cut into 6-8 slices and serve with a green salad drizzled with french dressing. ...And try to eat only one. :D

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