Pastry:
6oz
/ 175g unbleached white flour
½tsp / 2.5ml salt
1tsp / 5ml paprika
3oz / 75g soya margarine
1pint / 150ml cold water
1tbsp / 1.5ml poppy seeds
12oz / 350ml vegetarian Cheddar/Red Leicester/Double Gloucester grated
Filling:
1tbsp
/ 1.5ml vegetable oil
8oz / 225g mushrooms, sliced
1 small celeriac, peeled and grated
pinch of nutmeg
3 free-range eggs
3floz / 90ml sour cream
8floz / 24ml milk
2tsp / 10ml mixed dried herbs
salt and pepper
1. Sieve
the flour, salt and paprika into a large bowl. Cut the margarine into
small chunks and using just your fingertips rub fat into the flour until
it resembles breadcrumbs. Stir in the water and poppy seeds and lightly
knead for a couple of seconds.
2. Roll out the pastry so that it fits a 9 x 10 inch quiche dish.
3. Place a thin layer of cheese on top of the pastry (this prevents
it from becoming soggy).
4.
Lightly sautée
the mushrooms and celeriac separately. Add the mushrooms to the quiche
dish and sprinkle with nutmeg. Layer with celeriac and top with grated
cheese.
5. Whisk together the eggs, sour cream and milk until light
and fluffy. Carefully pour over the vegetables and add herbs and seasoning.
Take care not to overfill, bearing in mind that the vegetables will
release some liquid during the cooking process.
6. Bake at 375°F/190°C/Gas Mark 5 for 15 minutes then
reduce the heat to 350°F/180°C/Gas Mark 4 for 30 minutes.
Cook until golden brown and firm to the touch.
7. Leave to rest for 10 minutes before serving as this will
help it to set.
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