Page 5 - Veggiefood Presentation

Broccoli and Red Pepper

Quiche

Ingredients Method

15 g butter First make the pastry. Sift both types of flour and the
1 tablespoon extra-virgin olive oil cayenne pepper, if using, into a large bowl, adding the
225 g onions, thinly sliced bran left in the sieve. Rub in the butter until the mixture
resembles fine crumbs. Sprinkle with 2 tablespoons of
1 red pepper, seeded and finely ice-cold water and mix to form a dough, adding an extra
chopped 1 tablespoon water, if necessary.
85 g broccoli, cut into small florets Gather the dough into a ball, then roll it out on a lightly
3 large eggs, beaten floured surface into a 28 cm (11 in) circle, about 3 mm (a
in) thick. Use the pastry to line a loose-bottomed 23 cm
225 ml semi-skimmed milk (9 in) fluted flan tin, about 3 cm (1 1/4 in) deep. Prick the
3 tablespoons finely chopped parsley or pastry case all over with a fork, then cover and chill for at
fresh chives least 30 minutes.
125 g shiitake mushrooms or small Place a baking sheet in the oven and preheat it to 200°C
closed-cup mushrooms, sliced (400°F, gas mark 6). Melt the butter with the olive oil in a
frying pan or large saucepan. Add the onions and stir
115 g frozen sweetcorn, thawed and well, then cover and cook over a very low heat for 30
drained minutes or until very tender.
Salt and pepper Meanwhile, blanch the red pepper in a saucepan of
Pastry boiling water for 1 minute. Remove with a slotted spoon,
place the pepper in a colander and refresh under cold
125 g plain flour water, then drain well. Add the broccoli to the same
125 g plain wholemeal flour water and blanch for 30 seconds, then remove, refresh
Pinch of cayenne pepper (optional) and drain well.
125 g butter, chilled and diced Line the chilled pastry case with a piece of greaseproof
paper and cover with baking beans or rice. Place on the
hot baking sheet and bake for 20 minutes. Remove the
paper and beans, and continue baking the pastry case for
5 minutes. Brush the bottom of the pastry case with a
little of the beaten egg and bake for a further 2 minutes.
Remove from the oven, leaving the baking sheet inside.
Reduce the oven to 190°C (375°F, gas mark 5).
Beat the milk with the eggs. Add the herbs and
seasoning to taste. Spread the onions in the pastry case,
then add the red pepper, broccoli, mushrooms and
sweetcorn. Pour the egg mixture over the vegetables.

Place the quiche in the oven, on the hot baking sheet,
and bake for 40–45 minutes or until the filling is set.
Leave to cool for at least 10 minutes before serving.