Cauliflower And Corn Quiche

Directions

1. 1
   Preheat the oven to 425°F.
2. 2
   For the pastry, combine flour and butter in food processor; pulse until mixture resembles crumbs. With motor running, add egg and enough ice-cold water (about 1 tbsp) until a dough forms. Wrap in plastic wrap; refrigerate 15 mins.
3. 3
   Roll pastry between two sheets of parchment paper until large enough to fit a 12-inch tart pan with removable bottom. Press pastry into pan; trim edges. Prick with a fork; refrigerate 15 mins.
4. 4
   Line pastry with parchment paper and fill with pie weights or dried beans. Bake 10 mins. Remove paper and weights. Bake a further 6-8 mins, until crust is lightly golden.
5. 5
   For the filling, whisk eggs, cream and creamed corn in a large bowl. Season.
6. 6
   Arrange cauliflower and zucchini in crust. Pour egg mixture over top. Sprinkle with combined cheese.
7. 7
   Bake 25-30 mins, until filling sets. Serve warm in wedges.