INGREDIENTS
Pastry:
250 ml (140 g) cake flour
250 ml (100 g) Clover cheddar, grated
135 ml (125 g) Clover Mooi River Butter
Filling:
1 x roast vegetable recipe
3 leeks, sliced
100 g Emmental, cubed
3 eggs
250 ml Clover fresh Cream
125 ml Clover sour Cream
15 ml lemon juice
50 ml La Campania Pecorino, grated
5 ml wholegrain mustard
3 ml salt
freshly ground black pepper to taste
6 ml fresh herbs, chopped
Method
Preheat oven to 160°C.
For pastry:
Mix all ingredients to a soft pastry in a food processor.
Cover and allow to rest in refrigerator for 10 – 15 minutes.
Press pastry into base and sides of a 24 cm quiche dish.
For filling:
Prepare the vegetables according to recipe, add the leeks to the vegetables and roast according to instructions.
Allow vegetables to cool to room temperature.
Arrange with the cheese over the pastry base.
Beat eggs, cream, sour cream and lemon juice together.
Add pecorino, mustard, salt, pepper and herbs and mix well.
Pour onto base and vegetables.
Bake for 45 minutes or until set.
Allow to rest for 10 minutes before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE
