"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Quiche Recipe

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This recipe for Vegetable Quiche, by , is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

billie payne
Added: Saturday, June 27, 2009


Pastry ingredients;
85g (1/3 cup) flora original spead
1/2 cup self raising flour
1/2 cup wholemeal plain flour
1 tablespoon chopped parsley
2 tablespoons cold water
flora spread, melted

Filling ingredients;
20g (1 tablespoon) flora original spread
1 small onion, finely chopped
1/2 cup sliced mushrooms
1 zucchini, sliced
1 tomato, sliced
2 eggs
1/2 cup low fat milk
1/2 cup grated reduced fat cheese
salad for serving

Place flora original spread, flours, parsley and water into a bowl and mix with a wooden spoon to form a ball. Lightly brush a 23cm flan tin with melted flora original spread.Line flan tin with pastry by taking small amounts of pastry and pressing it evenly over the base and sides of the tin. Place in the fridge while preparing the filling.

Heat flora original spread in a non stick frying pan over a medium heat. Add onion, mushroom,zucchini and cook, stirring constantly, for 5 minutes, cool. Place flan tin on a baking tray and spread cooked vegetable mixture over the base. Arrange slices of tomato over the vegetables. Place eggs in a bowl and whisk until creamy. Add milk and cheese, mix until well combined and pour over the vegetables in the pastry case. Bake on the middle shelf of the oven at 200C for 15 minutes. Reduce the temperature to 180C and bake for a further 20 - 25 minutes. Quiche is cooked when the filling is set and the pastry is golden brown. Serve with salad.




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