Cauliflower and corn quiche
May 30, 2012 2:00pm- 25 mins preparation
- 50 mins cooking
- Serves 6
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Ingredients
Cauliflower and corn quiche
- 2 cup plain flour
- 185 gram butter, chopped
- 1 egg, beaten, plus 4 extra
- 1 tablespoon chilled water
- 300 millilitre cream
- 1/2 steamed, cooled cauliflower head, cut into florets
- 1 zucchini, thinly sliced
- 125 gram can creamed corn
- 1/2 cup shredded tasty cheese
- 2 tablespoon grated parmesan
Method
Cauliflower and corn quiche
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1Preheat oven to very hot, 220°C.
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2In a food processor, combine flour and butter; pulse until mixture resembles crumbs. With motor running, add egg and enough water until a dough forms. Wrap in plastic wrap; chill 15 minutes.
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3Roll pastry between two sheets of baking paper until 3mm thick (to fit a 32cm quiche pan). Ease into pan; trim edges. Prick with a fork; chill 15 minutes.
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4Bake blind 10 minutes. Remove paper and weights. Bake a further 6-8 minutes, until base is lightly golden.
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5In a jug, whisk extra eggs and cream together; season.
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6Arrange cauliflower, zucchini and corn in pastry case. Pour egg mixture over. Sprinkle with combined cheese.
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7Bake 25-30 minutes, until filling sets. Serve warm in wedges.
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