INGREDIENTS
For the Crust
- 200g plain flour
- 100g cold butter, cubed
- 2-4 tablespoons cold water
- 1/2 teaspoon salt
For the Filling
- 1/2 cup cherry tomatoes (halved)
- 1 small zucchini (thinly sliced)
- 1/2 red capsicum (chopped)
- 1/2 cup baby spinach
- 1 small red onion (thinly sliced)
- 4 large eggs
- 1 cup milk
- 1/2 cup shredded cheese
- Salt and pepper to taste
METHOD
- In your Cuisinart Expert Prep Pro Food Processor, add the flour and salt. Pulse a few times to combine. Add the cold butter cubes and pulse until the mixture resembles coarse sand. Add ice water one tablespoon at a time, pulsing until the dough starts to come together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough and press it into a quiche or tart pan. Poke the bottom with a fork, line with baking paper, and add pie weights. Blind bake at 180°C for 10 minutes, then remove weights and bake for another 5 minutes. Set aside.
- Use your Cuisinart food processor to slice zucchini, capsicum, and onion thinly.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in half the shredded cheese.
- Place the spinach, zucchini, capsicum, onion, and cherry tomatoes over the baked crust.
- Pour the egg mixture over the vegetables and sprinkle the remaining cheese on top.
- Bake at 180°C for 30–35 minutes, until the quiche is set and golden brown.