DAY 38, ROASTED VEGETABLE QUICHE

Making pastry can be challenging, especially when you need to make sure it's waterproof! Have a go at this delicious summer quiche following my youtube 'how to'...

https://www.youtube.com/watch?v=nXI34Ms50TY&feature=youtu.be

Ingredients

selection of vegetables for roasting (around 500g)
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a little oil

pinch salt & pepper

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150g plain flour

good pinch salt

75g butter

1 medium egg

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1 medium egg

100mls cream

60g strong cheese, grated (I used parmesan and cheddar)
1/4tsp each mustard, salt, pepper

200mls milk

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20cm tart tin, loose bottomed is best

1. Preheat oven to 190ºC.
2. Slice veggies into bite sized pieces and place on a baking tray. Spray lightly with oil, season with salt and pepper and roast for 20 minutes
3. Meanwhile, make the pastry. Measure the flour into a bowl. Season with a generous pinch of salt. Rub the cold butter into the flour to form breadcrumbs.





Add the egg and work into the flour with a fork



Gather into a ball, cover in plastic wrap,  'flatten' it (this will 
allow it to cool quicker) and refrigerate (30 minutes if possible)

4. Make savoury custard by combining egg, cream, cheese, milk and seasonings in a jug. Mix well to combine thoroughly (do not whisk)
5. Remove the pastry from the fridge, it should be cold but still soft enough to roll out
6. Sprinkle work surface, pastry and rolling pin with a little flour
   
7. Roll gently, turning the pastry between rolls to keep it loose from the work top.
   
8. Use the rolling pin to lift the pastry over the tart tin.
9. Ease the pastry into the bottom of the tin and press it firmly into the edges.
10. Prick the base with a fork, several times. Line with foil and weight with baking beans.
11. 'Blind bake' for 15 minutes, removing the foil and beans after 10.
12. Remove from the oven and reduce the heat of the oven to 160ºC.
13. Fill the pastry case with the veggies and pour over the custard.
14. Bake for 30 minutes or until golden brown and 'set'.