Mixed Vegatable Quiche Receipe

Veg Box Dinners

If the only thing left on the shelf at the end of the day is a bag of 'brights', then it needn't be considered a disaster.  The bags of mixed stir-fry vegatables sold in the supermarket are perfect for this receipe although any mixture of chopped vegatables, e.g. cabbage, carrots, peppers and leeks, could be used instead. 

Stir-Fry Quiche

Adding polenta or chickpea flour to the pastry means you can make your plain flour go further, but it also gives the pastry a crumbly texture (if using polenta) or a subtle flavour (if using chickpea, or gram, flour).  Additional vegatables can be added to the stir-fry mix if you have them e.g. mushrooms and courgettes.

(serves 4 or 5)
A bag of Stir-Fry Vegatables
Tomato paste

For the filling:
3 eggs (beaten)
200ml Milk
Pepper to season

For the pastry:
3oz Plain flour
1oz Polenta or Chickpea (Gram) Flour
2oz Butter (softened)
A pinch of salt

Method:

Mix the plain flour, chickpea flour and a pinch of salt together and then rub in the cubes of butter until the mix is crumbly.  Add water, a small amount at a time, until the mixture forms a dough.  Wrap the pastry mix in clingfilm and chill for 30 minutes.
Pre-heat the oven to 180 degrees.  Remove the pastry mix from the fridge and roll out and line the quiche tin.  Prick the base with a fork and cook in the oven for 10 minutes.
Spread tomato paste onto the base, then add the mixed vegatables.  In a jug, mix the beaten eggs with the milk and a bit of pepper.  Pour into the quiche.  Grated cheese or goat's cheese cubes can be added on top  if you want.  Cook the quiche for a further 30-35 minutes. Remove from the oven and leave to stand for 10 minutes.