| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Veg1, Vegetarian |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Unbleached white flour |
| 1/2 |
t |
Salt |
| 1 |
t |
Paprika |
| 3 |
oz |
Soya margarine |
| 1 |
pt |
Cold water |
| 1 |
T |
Poppy seeds |
| 12 |
oz |
Vegetarian Cheddar/Red |
|
|
Leicester/Double |
|
|
Gloucester grated |
| 1 |
T |
Vegetable oil |
| 8 |
oz |
Mushrooms, sliced |
| 1 |
|
Celeriac, peeled and grated |
| 1 |
pn |
Nutmeg |
| 3 |
|
Free-range eggs |
| 3 |
|
Sour cream |
| 8 |
|
Milk |
| 2 |
t |
Mixed dried herbs |
|
|
Salt and pepper |
INSTRUCTIONS
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. Roll out the pastry
so that it fits a 9 x 10 inch quiche dish. Place a thin layer of
cheese on top of the pastry (this prevents it from becoming soggy).
Lightly saute the mushrooms and celeriac separately. Add the mushrooms
to the quiche dish and sprinkle with nutmeg. Layer with celeriac and
top with grated cheese. 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.
Bake at 375øF/190øC/Gas Mark 5 for 15 minutes then reduce the heat
to 350øF/180øC/Gas Mark 4 for 30 minutes. Cook until golden brown
and firm to the touch. Leave to rest for 10 minutes before serving as
this will help it to set. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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