Ingredients
Base
- 3 Weet-Bix biscuits
- 1 cup plain flour
- ⅓ cup oil
- ⅓ cup water
Filling
- 2 tsp oil, extra
- 1 medium onion, chopped
- 1 small red capsicum, diced
- 1 ½ cups broccoli florets
- 1 cup pumpkin, cubed
- 1 zucchini (courgette), sliced
- 3 eggs
- ¾ cup soy milk
- 1 tsp french mustard
- ½ tsp salt
- 1 cup reduced fat cheese, grated
- 125g can corn kernels, drained
Method
Step 1
Place Weet-Bix biscuits in a food processor and process until they resemble breadcrumbs. Add flour.Step 2
Combine oil and water and gradually add to flour mixture while processing. When dough forms into a soft ball, remove from processor and gently knead until smooth.Step 3
Place the pastry between two sheets of baking paper and roll out to fit a 20cm flan tin. Ease pastry into tin and trim. Bake “blind” for 10 minutes in a moderate oven, 180°C then remove the paper and beans and cook for a further 10 minutes. Cool.Step 4
Heat extra oil in a frypan and lightly saute onion and capsicum until soft. Steam broccoli, pumpkin and zucchini (courgette). Whisk together eggs, soy milk, mustard and salt. Sprinkle cheese over base of quiche. Arrange onion and capsicum, steamed vegetables and corn kernels over cheese. Pour egg mixture over vegetables. Bake in a moderate oven, 180°C for 30 minutes or until mixture is set.