Vegetable Quiche

Marjo Alatuppo

Finland

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Ingredients:

Dough

Ingredients:

1 1/2 cups all purpose flour

½ teaspoon salt

6 tbsp chilled butter

2 tbsp chilled shortening

5 tbsp iced water

Procedure: Sift the flour and salt into a medium sized bowl. Chop the butter and shortening into small pieces, then incorporate into the flour using a pastry blender or rub with your fingertips until the mix resembles fine breadcrumbs. Add the iced water, then mix until all the flour and water are incorporated, press the pastry into a ball. Wrap in wax paper and refrigerate for one hour. Bring the pastry to room temperature before rolling. Preheat oven to 350 F or 200c. Roll the dough into a circle and press lightly into a quiche baking tin. Place wax paper over the quiche base and fill with cooking beads (or uncooked rice) This will prevent the pastry from rising. Bake for 12 minutes. Then remove from oven and allow to cool, while you prepare the filling.

Filling

Ingredients:

2 tbsp olive oil 2 shallots peeled and chopped 1 cup broccoli flowerets ½ sliced and peeled carrot 1 cup sliced peepers ½ tsp grated ginger 3 eggs 1 cup heavy cream 1 ½ cup grated gruyere cheese 1/3 cup grated parmesan cheese. Salt, nutmeg and pepper to taste Procedure: Heat the oil in pan over medium heat. Add the shallots, carrots, broccoli, peppers and ginger, stir regularly until the vegetables are softened and thoroughly cooked. Place vegetable mixture into a colander and discard the liquid. When cooled, transfer vegetables to the precooked quiche shell, (removing the paper and baking beads) In a bowl mix heavy cream, eggs, gruyere and parmesan cheese. Pour over the quiche vegetables and cook it for 30 to 35 minutes in oven.