Vegetable Quiche

Number 1 in the list of recipes for a delightful summer picnic is vegetable quiche. This Mediterranean-style quiche is packed with vitamins and makes a delicious summer supper, whether eaten hot or cold. To carry it to your picnic, wrap it in cling film and place it in the cake tin.

For the pastry, you'll need the following ingredients: 200g flour (whole wheat or spelt) (gluten free option: 100g buckwheat flour, 100g rice flour); 100 g of oil (olive or sunflower or rape-seed); 12 teaspoon salt. For the filling, combine: 400g diced fennel bulbs 400g sliced swiss chard; 2 tbsp extra virgin olive oil; Ricotta (250g); feta cheese (150g); 100 milliliters milk (or a little more, depending on the texture of the ricotta) (Vegetarians: Instead of Feta, Ricotta, and milk, use 500g silken tofu and 2 tsp salt.; 12 tsp black pepper, ground; 12 tsp nutmeg powder; 2 tbsp fresh sage or rosemary, minced (or a mixture of both); 2 tablespoons lemon juice; 12 bundle basil leaves, fresh.

Method:

• To create the pastry, combine the flour, oil, and salt in a small bowl with just enough cold water to make a crumbly crust dough. Pull the dough up on the sides to form a 2cm high rim and press it into a lightly greased pie case or round cake tin. Place it in the refrigerator for 20 minutes. Preheat the oven to 200 degrees Celsius/fan 180 degrees Celsius/gas 6 and blind bake the pastry for 10 minutes.
• To make the filling, heat the olive oil in a skillet, add the chopped vegetables, pepper, and nutmeg, cover, and cook for 15 minutes on medium heat until the vegetables are soft. Remove the pan from the heat and stir in the sage or rosemary.
  
• Whisk the crumbled feta cheese, ricotta and milk into a thick sauce (vegans: whisk the silken tofu with salt until it turns sauce-like). Spread the veggies on the pastry, cover with the sauce and bake the quiche for about 25 minutes until golden brown. (200C/fan 180C/gas 6). Drizzle with lemon juice, garnish with basil leaves and serve.