Veg Quiche

Ingredients

• 1 1/2 cupsMaida
• 1/2 tspSalt
• 1 tspBaking powder
• 1/4 tspBlack pepper powder (in dough)
• 1/2 tspEnglish mustard (in dough)
• 100 g (1/2 cup)Chilled butter
• 1/2 to 1/3 cup (as needed)Chilled water
• 2 tbspOnion, finely chopped
• 2 tbspCapsicum, finely chopped
• 2 tbspMushroom, finely chopped
• 2 tbspBroccoli, blanched (optional)
• 1/2 cupBoiled mix veg (beans, carrot, baby corn, spinach)
• 4 tbspOil
• 1 tspSchezwan sauce
• 1 tspCapsico sauce
• 2 tspMixed herbs
• 1/2 tspChilli flakes (optional)
• 1 tbspGinger garlic, crushed
• to tasteSalt (filling)
• as requiredBlack pepper (filling)
• 3 tbspOlive oil (sauce)
• 3 tspCornflour (sauce)
• 1/2 cupMilk (sauce)
• 1/4 cupFresh cream
• 1/4 tspEnglish mustard (sauce)
• a pinchBlack pepper (sauce)
• to tasteSalt (sauce)
• 1/4 cupGrated cheese (optional topping)

Method

1. 1

   Sieve maida, salt, baking powder, black pepper and English mustard together. Rub in the chilled butter with fingertips until the mixture looks like coarse crumbs.

2. 2

   Add chilled water a little at a time and bring the dough together — stop the moment it forms a soft ball. Wrap and rest 30 minutes in the fridge.

3. 3

   Roll out the dough, line a pie dish, prick with a fork. Bake at 160-180°C for 20 to 25 minutes until light golden. Cool slightly.

4. 4

   For the filling heat oil in a pan and sauté crushed ginger garlic for 30 seconds.

5. 5

   Add the chopped onion, capsicum, mushroom and broccoli and stir-fry 1 minute on high. Add the boiled mix veg, schezwan sauce, capsico sauce, mixed herbs, chilli flakes, salt and pepper. Toss for another minute and take off the heat.

6. 6

   For the eggless sauce heat olive oil in a small pan, whisk in the cornflour and cook 30 seconds. Pour in the milk in a steady stream, whisking continuously to prevent lumps. Cook until thick. Stir in the cream, mustard, salt and pepper.

7. 7

   Spread the filling evenly in the baked quiche shell. Pour the sauce over so it just covers the filling. Sprinkle grated cheese on top if desired.

8. 8

   Bake in convection mode at 180°C for 8 to 10 minutes if the shell was pre-baked, or 25 to 30 minutes if you used an unbaked shell. Rest 10 minutes before slicing.