MICHELE’S GREENERY QUICHE
Basic Pie Pastry
- 1 2/3 cup plain (organic) flour
- 125g Butter chilled and cubed
- 1 egg
- 1 tabs chilled water
- Baking paper and handful of dried beans or rice or pearl barley for 1st stage of cooking the base
Mix flour and butter in the blender until butter fully dispersed into the flour. Should look finely crumbled.
Whisk the egg and water.
Slowly add the whisked egg&water to the blender as it mixes. Mixture will start to clump at which stage tip the mixture onto a flat surface and knead together to form a dough. Flatten, wrap in plastic, chill in fridge for 2 hours. (NOTE that I have made a reasonable pastry after chilling for only 30mins.)
Roll out the pastry to the desired shape of the baking pan or quiche dish. Lightly grease the dish, then press the pastry into the dish. (NOTE: my pastry kept tearing as it was being rolled so I had to patch the tears with small bits of pastry.) Cover the base with baking paper and place a handful of dried beans or rice. Cook in oven 200C for 10-15mins till golden. Remove the baking paper and beans. Continue to cook the pastry for another 5 mins. Prepare filling whilst pastry cooking:
Filling
- One brown onion
- GREENS 2 large handfuls baby spinach & 2 large rocket leaves & 2 large mizuna leaves NOTE can use any green leafies that are available.
- Large handful of freshly picked basil leaves
- Ground Nutmeg ½ teaspoon
- 300ml thickened cream
- 4 eggs
- Salt and pepper to season
Wash and dry the green leafies and basil and finely chop.
Sautee the onion 5 mins in a little olive oil. Add the chopped greenery to the saucepan. Add salt and pepper and nutmeg. Stir into onion over low heat about 1 minute, then leave to cool off.
Once pastry has finished 1st stage of cooking, spread the onion and greenery mix evenly over the base of the pastry.
Whisk the eggs and cream till smooth. Pour on top of the greenery mix.
Reduce oven temp to 180 C and place the pie into middle of oven. Cook for approximately 50 minutes till the top is golden.