Artichoke and Broccoli Quiche

Using veggies which are plentiful from my garden created this lovely quiche.  You can pretty much use whatever you have available though.

Ingredients

Pastry

225 g plain flour

120 g butter

1/2 tsp dried thyme 

50 g melting cheese, grated

1 egg, beaten

1 tb milk

Salt

Filling

1 medium onion diced

1 medium courgette sliced

2/3 broccoli heads broken into small florets

3/4 prepared artichoke hearts sliced

12 mushrooms sliced

8/10 sun dried tomatoes halved

20/25 chopped basil leaves, chopped

Large pinch of fresh marjaram

4 medium eggs beaten

120 ml cream

100 ml milk

Any type of sweet tomato to decorate the top, sliced thickly

Procedure

Preheat the oven to 190 c.  Rub the butter into the flour, add the dried thyme, stir in the cheese, add the beaten egg and milk.  Stir in with your fingers until it comes together as a pliable dough.  Roll out and line your flan case.  Prick the base with a fork and leave to rest in a cool place for half an hour.  

In the meantime prepare the filling.  Fry the onion, courgette, mushrooms, artichokes and broccoli in olive oil till just tender, adding ground black pepper and salt.  Remove from the heat and add the sun dried tomatoes, basil and marjaram.

Blind bake the case for 10 minutes. *see below.  Remove beans and greaseproof paper and bake for a futher 5 minutes.

Add the cream and milk to the beaten eggs, add S & P.  When flan case is ready, spoon in the vegetable mixture and spread evenly.  Pour over the cream, milk and egg mixture.  Place the sliced tomato on the surface.

Bake @ 180 c for 40 minutes.

Allow to cool a little before serving.

* Bake Blind     Cut a piece of greaseproof paper to fit in the base of the flan case, covering the pastry.  Lay any type of dried beans on top of the paper and bake as instructed