About this recipe:I like this quiche for its earthy flavour and down home goodness that makes it good for breakfast or brunch on the weekend. The carrots, onions and mushrooms make a good combination to satisfy that need for something healthy and filling without all the extra additives that some processed foods have in them.
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 190 C / Gas 5.
Saute carrots, onions and mushrooms in a medium frying pan with 2 tablespoons butter until nice and tender. Set aside.
In a medium mixing bowl combine flours, salt and chilled lard. Then using a pastry blender cut the lard into small sized pieces about the size of a pea. Stirring with a fork slowly add the ice water to the flour mixture until it comes together to form a smooth ball.
On a lightly floured surface roll out the pastry into a large rectangle and then place in a 23cm (9 in) pie dish.
Bake the pastry case in oven until just lightly browned on the bottom. Set aside.
Take the pastry case out of the oven and top with the cooked veg and grated cheese.
In a large bowl mix eggs, milk, flour and baking powder with a wire whisk and stir until mixture is smooth and free of lumps. Pour over top of cheese and veggies.
Bake quiche in preheated oven for 30 minutes or until lightly browned on the top.
Remove from oven and set aside to cool before slicing into portions for serving.