Hearty Homity Quiche

from Julia


Hearty Hominy Quiche

Serves 4 as a complete meal, or 6-8 served with side vegetables

Ingredients (those marked with * are supplied by Banc Organics)

For the pastry:

  • 125g/4oz plain flour
  • 125g/4oz wholemeal flour
  • 150g/5oz butter
  • 1 free-range egg, beaten
  • Milk if needed to bind

For the filling:

  • 3 medium Courgettes*, sliced
  • 3 medium Carrots*, sliced
  • 200g/8oz Calabrese* florets (Broccoli)
  • 1 large Onion*, chopped
  • 2 medium/1 large Potato*, diced into ½” / 1.5cm cubes
  • 3 free-range eggs, beaten with a little milk
  • 2oz/50g cheese, grated
  • ½ teaspoon veg stock powder
  • Salt and pepper to taste

Preparation method:

  1. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if too dry.
    If mixing by hand, place flour and butter into mixing bowl and rub in. Add beaten egg, and mix lightly with a fork until the mixture just comes together as a dough. Add a little milk if too dry.
    Bring the dough together and flatten into a round.
  2. Put the pastry in the centre of a 20cm/8in loose-based flan tin or springform cake tin and carefully ease it over the base and up the sides of the tin.
  3. Heat a little oil in a frying pan. Fry courgette slices until golden brown, turning to evenly cook both sides. Remove from pan and set aside.
  4. Boil the potato cubes and carrots until just tender (about 10 minutes). Add the Calabrese florets about half way through the cooking time. Drain well.
  5. While the vegetables are boiling, gently fry the chopped Onions in the pan the Courgettes were cooked in, until soft and tender.
  6. Preheat the oven to 200C/180C (fan)/Gas 6.
  7. Mix all the vegetables together: Courgette, Potato, Carrot, Calabrese, Onion. Place into pastry lined flan tin – your vegetables should almost entirely fill the case.
  8. Mix the vegetable stock into the 3 beaten eggs, along with salt and pepper to taste. Add half of the grated cheese and stir.  Pour the egg mixture over the vegetables, trying to cover as many as possible. Top with remaining cheese.
  9. Bake in the oven for 35 - 40 minutes, or until pastry is golden brown. Allow to cool in the tin for 5 – 10 minutes .

Can be eaten hot or cold. Delicious served with spicy chutneys.

The vegetables can be varied according to what you have available: for example try replacing the potato with squash or sweet potato, or using finely sliced green beans instead of Calabrese.