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Summer vegetable quiche

Like the other quiche recipes on this site, the pastry is based on Rachel Khoo's Quiche Lorraine recipe, with an adapted filling recipe.

Serves 4-6

Ingredients

For the pastry:

90g soft butter/Trex or a mixture of the two (according to your taste)
180g plain flour
pinch salt (if using unsalted butter)
1 tsp sugar
2 egg yolks (keep the whites for later use)
2 tbsp water

For the filling:

a small handful of green beans, topped & tailed
2 spring onions, trimmed
a handful of parsley
5 dessert spoons of soft cheese (I used homemade labneh)
the egg whites left over from the pastry
160ml milk
2 eggs
salt & pepper

Directions

The day before you want to eat the quiche, make the pastry:
  1. Put all the pastry ingredients into a bowl and stir with a spoon until they start to come together.
  2. At this point you’ll need to use your hand to gather the ingredients into a ball, ensuring everything is well mixed in.
  3. Wrap in cling film and leave in the fridge overnight.

The day you want to eat the quiche:
  1. About 2 hours before you want to eat, take the pastry out of the fridge and leave to come up to room temp for about 30 mins
  2. Grease your quiche dish & roll the pastry out so it is large enough to cover it.
  3. Line the dish, and trim the excess pastry. Use that to fill in any cracks in the pastry case, or reinforce any bits that are a bit thinner.
  4. Brush the pastry case with egg white & refrigerate for 30 mins.
  5. While the case is chilling, steam the green beans for about 5 mins.
  6. Chop the beans, spring onions and parsley.
  7. Heat the oven to gas 4/180C
  8. In a jug mix together the milk, eggs, remaining egg whites and seasoning.
  9. To assemble your quiche first layer the bottom with the chopped vegetables. Then spoon the cheese on top. Finally, pour the milk mixture in.
  10. Gently place your quiche in the oven and cook for 25-40 minutes, until the pastry is brown and the filling set but with a slight wobble.
  11. We ate our quiche with steamed broccoli and broad beans, so it was a real green plate! It'll keep quite well in the fridge for a few days and makes a very nice lunch when cold with some salad.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Slice of summer vegetable quiche

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