Using veggies which are plentiful from my garden created this lovely quiche. You can pretty much use whatever you have available though.
225 g plain flour
120 g butter
1/2 tsp dried thyme
50 g melting cheese, grated
1 egg, beaten
1 tb milk
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
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