Vegetable Quiche

Name: Vegetable Quiche
Ingredients: 1/4 cup butter; 1/4 cup sour cream; 2 tsp dried yeast; 1 1/2 cups all purpose flour, plus extra to dust; 2-3 tbsp olive oil; 9 oz mushrooms, sliced; 3 None zucchini, sliced; 9 oz cherry tomatoes, halved; 3 None medium eggs; 3/4 cup whipping cream; 4 tbsp thyme leaves; 7 oz Cheddar, grated

12 ingredients

4 steps

Ingredients

1/4 cup butter
1/4 cup sour cream
2 tsp dried yeast
1 1/2 cups all purpose flour, plus extra to dust
2-3 tbsp olive oil
9 oz mushrooms, sliced
3 None zucchini, sliced
9 oz cherry tomatoes, halved
3 None medium eggs
3/4 cup whipping cream
4 tbsp thyme leaves
7 oz Cheddar, grated

Directions

1

Melt the butter in a saucepan then remove from the heat and leave to cool for 2-3 mins. Mix in the sour cream then stir in the yeast. Mix the flour and 1/2 tsp salt together in a mixing bowl. Stir in the sour cream mixture and mix well. Knead until smooth then wrap in plastic wrap and chill for 30 mins.
2

Preheat the oven to 400°F. Heat the oil in a frying pan, add the mushrooms and saute for 2-3 mins, stirring. Season with salt and pepper. Remove from the pan and set aside. Add the zucchini to the pan and saute over a medium heat for 5-6 mins, turning. Season then remove from the heat.
3

Roll out the dough on a lightly floured work surface to make a 13 1/3 inch circle. Grease an 11 inch fluted tart pan with butter then lay in the pastry and gently press with your fingers.
4

Arrange the mushrooms, zucchini and tomatoes inside the pastry. Mix the eggs and cream together and season. Pour over the vegetables. Bake for 40-45 mins. Sprinkle thyme and cheese over the quiche half way through baking. Serve hot or cold.