Recipes

Catherine Fulvio’s
Vegetable Quiche

Your food - How to Cook Perfect... Quiche Lorraine

Flan This is very versatile and it’s easy to add more vegetable like spinach, grated courgette and plenty of herbs to the egg cream mix for a tasty mid week dish or easy al fresco dining and the pastry can be frozen.

Ingredients

For the pastry

200g plain flour

120g butter, diced

3 to 4 tbsp cold water

For the filling

1 onion, finely sliced

2 garlic clovers, finely chopped

2 red or yellow peppers, thinly sliced

250g cherry tomatoes

2 sweetcorn, steamed and the kernels cut off the cob (optional)

200ml cream

4 eggs, beaten

Salt and freshly ground pepper

1 tbsp chopped mixed herbs (thyme, parsley, dill)

Olive oil

Egg wash, to glaze

Sprigs of thyme, for garnishing

Method

To make the pastry

1. Place the flour into a bowl and rub in the diced butter. Pour in enough cold water to form a pastry dough.

2. Cover with plastic wrap and leave in the fridge to “rest” for 30 minutes.

To prepare the filling

1. Heat a frying pan with a little oil and add the onion, sauté until softened but not brown.

2. Add the garlic and peppers and cook for a further 5 minutes. Remove and leave to cool.

To line the flan with pastry

1. Brush a deep 23cm loose base flan tin with butter and dust with flour.

2. Roll the pastry out thinly on a floured surface and then line the tin and trim the edges.

3. Preheat the oven to 210C/fan 190C/gas 7.

4. Chill again for 20 minutes.

5. Lightly prick the base of the pastry with a fork, line with parchment paper and baking beans.

6. Blind bake for 16 minutes.

7. Remove the paper and baking beans, brush with egg wash and bake for a further 6 to 7 minutes until lightly golden.

To assemble

1. Whisk the eggs, cream and herbs together.

2. Spoon the onion and pepper mixture into the pastry base as well as the sweetcorn (optional).

3. Arrange the tomatoes in the base.

4. Pour in the egg cream and bake for about 20 to 25 minutes until just set and lightly golden.

5. Cool, garnish with sprigs of thyme and serve with a green salad.

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