WHOLEWHEAT VEG AND BRIE QUICHE

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Chef and owner of the luxury store, The Hall Collection (083 626 1058), Debbie Reinders-Hall and her daughters, Nadja and Tash Swart, serve up a crowd-pleasing feast

WHOLEWHEAT VEG AND BRIE QUICHE

INGREDIENTS

For the wholewheat pastry:

  • 300g wholewheat flour
  • 170g butter
  • 10ml salt
  • 1 egg yolk
  • 60–120ml water

For the quiche filling:

  • 20g butter
  • 10ml olive oil
  • 4 onions, chopped
  • 2 yellow peppers
  • 1 packet spinach
  • 125g brie cheese
  • 200g mozzarella cheese
  • 5ml rosemary, chopped

For the custard:

  • 4 eggs
  • 500ml cream
  • 5ml nutmeg

METHOD

1. To make the pastry: place the flour, butter and salt in a food processor and mix together. Add the egg yolk mixed with the water and pulse a few times until a dough has formed.
2. Place the pastry in the fridge for 15 minutes. Then roll it out on a floured surface and place in a greased quiche tin.
3. To make the quiche filling: place the butter, olive oil and onions in a pan and cook until caramelised. Chop up the other ingredients and mix them together with the onions in a bowl.
4. To assemble the quiche: preheat the oven to 180°C. Spread the filling on the pastry base. Mix the custard ingredients together and pour over the top. Bake the quiche for 40–50 minutes. Serve warm.

This recipe serves 8.