Baked Butternut, Broccoli and Cauliflower in Cheese Pastry Case
Savoury pastry:
400g butter, room temperature
5 tablespoons (75ml) sugar
4 eggs, room temperature
1 cup (250ml) Cheddar cheese, room temperature
5 cups (1250ml) GOLDEN CLOUD Cake Wheat Flour
salt, to taste
Cayenne pepper
Chopped soft herbs
Combine the Golden Cloud Cake Wheat Flour and remaining dry ingredients, including the cheese.
Add the eggs and mix into a firm ball.
Add the cheese and herbs.
Leave to rest for +/- 1 hour before use.
Roll out the rested pastry to 5mm thickness and use to line the desired mould of your choice.
Blind-bake cases at 180°C for 5- 8 minutes, using dry rice or dried beans as a weight to prevent the pastry from puffing.
Remove the dry rice or dried beans and fill the cases with the quiche filling.
Filling:
300g pumpkin or butternut, cut into 2cm cubes
150g broccoli florets (break up bigger pieces)
150g cauliflower florets (break uo bigger pieces)
Blanch and parboil the vegetables seperately in water until just tender.
Drain well and pat vegetables dry otherwise they will be too watery.
Thick savoury sauce:
250g margarine
1½ cups (375ml) GOLDEN CLOUD Cake Wheat Flour
2½ cups (625ml) NESTLE Ideal Evaporated Milk
2 cups (500ml) boiling water
2-3 teaspoons (10ml- 15ml) dry vegetable stock powder or cube
1 cup (250ml) Cheddar cheese, grated
fresh parsley, chopped to serve
sea salt flakes and coarse black pepper, to serve
Preheat oven to 170°C.
Melt the margarine in saucepan over low heat.
Stir in the GOLDEN CLOUD Cake Wheat Flour with a whisk to make a smooth paste.
Add the Nestle Ideal Evaporated Milk to the boiling water in which the stock powder/ cube has been dissolved.
Gradually add this liquid to the flour and margarine paste, stirrring all the time with a whisk to thicken the sauce while preventing lumps from forming.
Place the scattered vegetables evenly in the pastry case.
Pour over the sauce and top with cheese and crumbs left over from making the pastry.
