A lot of folks confuse vegan and vegetarian. I'm a vegetarian which means I do eat cheese (made with vegetarian rennet), eggs, honey etc. Vegans do not eat any animal products whatsoever.
Ingredients:
As many veggies as you have growing in the yard (or in the fridge). We used:
1/2 cup Spinach 2 red noodle beans 2 green yardlong beans chili peppers (as many as you can handle) 1/2 cup oriental mustard greens 1/2 cup cauliflower leaves 1/2 cup sweet potato leaves 1/2 cup onion chives 1/2 cup garlic chives 3 sliced radishes 1/2 cup sliced kale 1/2 cup sliced sweet peppers 1/2 sliced broccoli stalks 1/2 cup sweetcorn 2 cups cubes of white cheddar cheese 6.5 large free range eggs (the other .5 is used in the pastry) 200 mls whole milk a teaspoon Himalayan salt a teaspoon ground black pepper 3 teaspoons powdered paprika 1/2 cup grated parmesan cheese
Shortcrust pastry for shell
Make the shortcrust pastry (or buy it), and refrigerate while you prepare the veggies and eggs. Rinse and clean all vegetables in salt water. Dry off. Chop up and put in a big mixing bowl. Crack open 7 eggs and mix well with a fork or whisk. Take the pastry out of the fridge and roll out on a floured surface. Line your baking pan with the dough (we used a 12 inch silicone mold). Use 1/2 an egg of the egg mix to paint the base of your pastry to seal it. Now with the remaining egg mix, add in the spices and milk. Mix well. Pour over the vegetables in the bowl and mix well with cubes of cheese and three heaped tablespoons of parmesan cheese. Decant the egg-veggie mixture into the pastry shell, and bake supported by a baking tray for 35 minutes at 190ºC, or until well risen and golden. Remove from oven and allow to sit for 5 minutes. Dust with parmesan cheese and serve.
***Other ingredients that go magically in here are precooked butternut squash, asparagus, pepperdew peppers, and broccoli florets
Best eaten with a home grown salad.
Make your own shortcrust pastry
1/2 an egg 1 cup flour (250 mls) 3 tablespoons butter pinch of salt 25 mls sugar (1 tablespoon) 4 tablespoons of iced water with a squeeze of lemon juice
In a mixing bowl mix the sugar and flour together, then crumble the butter with the flour until it looks like breadcrumbs. Add the half an egg (from the eggy mixture for the quiche), and mix well with your hands, squeezing until it forms a ball. Add a tablespoon of chilled water to the dough at a time until it holds together in a smooth ball (usually only takes 2 tablespoons of chilled water). Refrigerate until you're ready to roll it out and line your pastry case.
To precook the pastry shell, bake at 200ºC until golden (I didn't precook the one for this quiche)