Friday, 6 May 2011

9.5 Friday
Vegetarian Quiche

Vegetarian Quiche

7oz plain flour
3 1/2 oz of butter
Half dessert spoon cooking oil
Spinach, chopped
Onion, sliced
Green pepper
Mushrooms, 4 chunked, 1 sliced
1 egg

4 Parsnips, chipped
Half pint of milk
Pinch of cheese
Seasoning, pinch
Cabbage, shredded


Firstly, switch on your oven to warm to about 170 (gas mark 3). Cut your parsnips in half lengthways and then cut each half lengthways into 4 long pieces resembling chips. Baste in a little oil and place in an oven proof dish and pop that into the oven.

Now make the pastry by rubbing together the flour and butter in a bowl until they look like fine breadcrumbs. Use a small amount of water (two dessert spoons) to help bind and knead it into a ball.
Put it in a bowl and place in the fridge for half an hour.

Take the pastry from the fridge, roll it out and remember to flour your surface and rolling pin. The pastry should be rolled out to slightly larger than the shape of the pie dish and to a thickness of 2-3mm.
Place the rolling pin on top of the pastry and lift the pastry over the rolling pin and use the pin to pick it all up so that you can line your pie dish with the pastry.
Prick the pastry with a fork and place in the oven on a moderate heat of about 170 (gas mark 3) for 15 minutes.
Put a knob of butter in a frying pan on a low heat and melt. Add the onion, spinach, pepper, mushrooms (chopped and the slices) and cabbage and begin to cook. the low heat will start to draw out the moisture and juices from the ingredients.
After about 10 minutes, drain the fluids into a small pan and add some seasoning and possibly a little cornflour to thicken it into a tasty and nutritious gravy.
In a small bowl or jug pour the milk and add the egg. Mix together well then add to the vegetable mixture in the frying pan. Stir it all in.
Remove the pastry from the oven. Now pour into the pastry casing this lovely mixture, add a little cheese over the top and return the dish to the oven to cook for a further 30-35 minutes.
Prepare your side vegetables about 10 minutes before the quiche is ready and cook. My side vegetables were flash-fried shredded and/or grated cabbage, carrots and courgette. Finally, remove the parsnips from the oven. By now they should be slightly browned, possibly a little crispy at the thin end. These make delicious substitute chips.
Serve and enjoy.

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