We're all about reducing waste and doing things properly on the farm. Here Chef Decima shows us how to turn leftover veggies into a delicious quiche.
SHORTCRUST PASTRY
INGREDIENTS
- 340 ml cake flour
- 1 egg yolk
- pinch of salt
- ± 10 ml ice water
- 110 - 125 g butter
- 5 ml lemon juice
METHOD
Sift the flour with the salt. Cut the butter into the flour. Mix the egg yolk, water and lemon juice. Make a well in the center of the flour, add liquid and mix quickly to make a firm dough. Rest for 10 - 15 min. Roll out the pastry and line a pastry tin. Prick the bottom and bake blind at 190° - 200°C on the middle position of the oven for ± 15 min.
VEGETABLE FILLING
INGREDIENTS
- 300g mixed peppers
- 100g onion
- 100g baby marrow
- 2 cloves garlic
- 2 sprigs thyme
- olive oil
- 2 eggs
- 330ml cream
- 100g mature cheddar
METHOD
Chop up the vegetables. In a large pan, sauté the onion with the olive oil until soft and transparent. In a medium-size mixing bowl, beat eggs and cream. Season with salt and pepper. Arrange the vegetables along the bottom of the pastry-lined quiche dish. Pour the egg-mixture over the vegetables, and top entire quiche with the cheese. Bake 190° - 200°C for 15 min., and lower the oven to 180°C and bake further until set.