Vegetarian Quiche - a recipe with wholemeal pastry
This is a wholefood recipe for a traditional dish that can be used as a vegetarian main course. It is full of protein and goodness, and uses wholemeal pastry for the crust for a very satisfying and tasty dish.
The following recipe is for a 7-8 inch pie dish and will serve 4-6 people.
For the wholemeal pastry:
- 6 oz wholemeal flour
- 2 oz unbleached plain white flour
- 2 oz butter
- 2 oz white vegetable fat
- pinch of salt and a little water
Sieve the flour and salt into a large mixing bowl, throwing any bran that is caught in the sieve into the bowl too. Add the butter and fat, and chop into small pieces with a knife, then rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add one tablespoon of water at a time and stir in until all the bits are stuck together and you have a good firm pastry dough. Pat into a round ball, then roll out on a floured surface until it is roughly the right size and shape to fit into your dish. To lift the pastry into your dish easily first roll it onto your rolling pin then unroll it over your pie dish. Press down into the corners, trim to the top of the dish and prick the bottom of the pie crust in several places with a fork. Bake in the oven at 190 deg. C for 10 minutes to crisp the pastry before adding the filling.
- 4 free range eggs
- 1/2 pint milk (substitute some of the milk for pouring cream if you wish to make it a little richer)
- 4 oz mature cheddar cheese
- Suggested vegetables (use whichever you have available):
- red or white onion
- chopped red and green sweet peppers
- chopped mushrooms
- cooked sweetcorn
- sliced courgettes
- small broccoli florets
- Beat the eggs and milk together in a jug, season with salt and pepper
- Grate the cheese.
- Lightly cook all vegetables except tomatoes before adding to the quiche
- Fry onions, mushrooms, peppers and courgettes in a little butter until soft and slightly browned
- Par-boil broccoli
- Lay the cheese and cooked vegetables evenly in the pie crust, then pour over the egg and milk mixture
- Slice the tomatoes and lay on top of the quiche for a decorative effect, it is also nice sprinkled with chopped parsley
- Bake in the oven for about 40 minutes, or until golden brown on top and firm to the touch
Delicious served with a mixed salad and new potatoes!