| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Vegetarian , Veg1 |
6 |
servings |
INGREDIENTS
| 6 |
oz |
Unbleached white flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 3 |
oz |
Soya margarine |
| 1 |
pt |
Cold water |
| 1 |
tb |
Poppy seeds |
| 12 |
oz |
Vegetarian Cheddar/Red Leicester/Double |
|
|
; Gloucester grated |
| 1 |
tb |
Vegetable oil |
| 8 |
oz |
Mushrooms; sliced |
| 1 |
sm |
Celeriac; peeled and grated |
| 1 |
pn |
Nutmeg |
| 3 |
|
Free-range eggs |
| 3 |
fl |
Sour cream |
| 8 |
fl |
Milk |
| 2 |
ts |
Mixed dried herbs |
|
|
Salt and pepper |
INSTRUCTIONS
PASTRY
FILLING
1. Sieve the flour, salt and paprika into a large bowl. Cut the margarine
into small chunks and using just your fingertips rub fat into the flour
until it resembles breadcrumbs. Stir in the water and poppy seeds and
lightly knead for a couple of seconds.
2. Roll out the pastry so that it fits a 9 x 10 inch quiche dish.
3. Place a thin layer of cheese on top of the pastry (this prevents it from
becoming soggy).
4. Lightly saut.e the mushrooms and celeriac separately. Add the mushrooms
to the quiche dish and sprinkle with nutmeg. Layer with celeriac and top
with grated cheese.
5. Whisk together the eggs, sour cream and milk until light and fluffy.
Carefully pour over the vegetables and add herbs and seasoning. Take care
not to overfill, bearing in mind that the vegetables will release some
liquid during the cooking process.
6. Bake at 375°F/190°C/Gas Mark 5 for 15 minutes then reduce the heat to
350°F/180°C/Gas Mark 4 for 30 minutes. Cook until golden brown and firm to
the touch.
7. Leave to rest for 10 minutes before serving as this will help it to set.
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