Pastry using extra virgin olive oil is not only easier to make it is also much lighter and tastier than uing butter
200g whole wheat flour
60ml Marques de Guadalmina Extra Virgin olive oil
40ml cold water
Sprinkle of salt
Filling Broccoli, Asparagus, spring onions, garlic, baby courgettes, strong cheddar, 6 fresh eggs and 50ml fresh cream.
First of all pre-heat the oven to 170C and oil your dish with a drizzle of the MdG EVO. To make the pastry mix the rest of the olive oil and the flour in a bowl until it is a crumbling mixture and then add the water to make it into a more malleable dough. It should just old together, it it’s too dry add more water, too runny add more flour. It’s just as good rough and crumbling so no need to use a rolling pin if you don’t want to. Just spread the mixture around the dish that you want to bake your quiche in so that it is 3-5mm thick and reaches as high up as you want, but 2-3 cm is the best hight.
For the filling, throw in some broccoli, asparagus, courgettes and any vegetables you feel like and add some (preferably strong flavoured) cheese. You can also add lardons, cured ham or chorizo which help to add some more salt or in fact any ingredients that take your fancy (chillies, mushrooms, etc). Then beat some eggs in a bowl, add the cream (or milk if you prefer) and season with salt and pepper and pour it into the quiche so that it come up to a few millimeters from the top of the pastry. If you want add a few more bit of cheese on top.
Put the quiche in the oven and in about 20-30 min it should be ready.