Happy Sunday lovelies!
I am celebrating my thirty-first (*gulp*) birthday today, the sun is out and the weather is warm - I'm all smiles! I had a lovely lunch with friends yesterday and today my husband and I went for a little drive to the beautiful Palm Beach and just spent time outside enjoying the gorgeous spring weather. I love weekends like this, be it my birthday or not!
I made a simple vegetable quiche with a couple of different salads for the girls' lunch yesterday. I love cooking for other people and it makes me so happy to see my friends enjoying the food. I also much prefer inviting people over and cooking myself than going out to restaurants. Nothing beats home-made food!
Hope you are all having a wonderful weekend!
150g soft butter
90g wholemeal flour
90g plain flour
1/2 teaspoon salt
2-3 tablespoons cold water
400g mixed mushrooms, thinly sliced
2 zucchinis, thinly sliced
fresh or dried thyme and oregano
pinch of salt
130g grated mozzarella
100g feta cheese, sliced
1. To make the pastry, combine flour and salt in a bowl. Rub in the soft butter until the texture resembles breadcrumbs. Add cold water and gather into a firm dough. Use your fingers to spread the dough on the base and sides of a pie dish (about 27cm across). Use a fork to prick the base all over and then refrigerate for about 20 minutes.
2. Heat olive oil in a pan and add sliced vegetables. Cook for a few minutes and add herbs and seasoning. Leave to cool completely.
3. Preheat oven to 200C. Bake the base for 10 minutes, then remove from the oven and add the filling. Spread the vegetables on the bottom of the base, add grated cheese and feta. Whisk eggs and cream in a small bowl and pour evenly on top of the filling. Bake the quiche for 30-40 minutes or until the top is nicely browned and feels firm to touch. Leave to cool for at least 40-60 minutes before cutting.