Oven 190 deg. C
4oz. plain or self-raising flour
large pinch of salt & pepper
2ozs. white vegetable fat or 1/2 butter and 1/2 fat
1 tsp. brown sugar dissolved with 3-4 tbls. cold water and 1 tbl. sunflower oil.
For speed you can make the pastry in the food processor, adding the liquid once you've crumbed the fat and flour. Gather together and
Gently roll it out on a floured surface, place in your greased ovenproof flan dish (9"or 10" dia.) and let it rest in the fridge for about 15-20 mins.
Prick pastry in several places with a fork, then pre-bake in a hot oven for about 15 - 20 mins - till just underdone. (You can also use some crushed foil on top, to stop it rising too much if you've used SR flour).
Next - make your Filling:
1 leek - white part sliced thinly
Olive oil and knob of butter
Salt and Pepper
Few garlic cloves - peeled and crushed
can also add, dried corrainder, soy sauce - (flavouring you like.)
Cauliflower or Broccoli - break into even sized chunks
Saute leeks and garlic in olive oil and butter, until just becoming transparent,
add cauliflower or broccoli or mixture of both - saute until just softening.
Dont let the leeks brown - if you can help it (!)
This can all be done in the micro, in a large bowl. (I added a couple/three tblspns. of milk to this too.)
When the veg is almost cooked, using a metal spoon or knife, break it up ........ leaving some 'texture' - - dont make it too smooth.
Then make the Sauce:
2-3 tbls. creme fraiche or cream or yogurt
2 beaten eggs
To choice - Your favourite hard cheese - grated
Salt and Pepper
Corriander seeds (dry fried for a couple of mins, crushed in small blender - and sieved to remove 'bits').
Pine kernels - if you fancy.
Season well, to your own taste.
Put veggie mix into flancase, pour sauce over and bake till just browning and the 'custard' has set. (The sauce should well cover the veggie mix.)
TIP: Place your flan tin on a preheated oven tray - this helps cook the base of the quiche.
*You can make this without the pastry, as a sort of baked cauliflower-cheese dish.
Very tasty either way.