Vegetarian Quiche

I simply love the mushroom quiche from Sweet Chariot in Bangalore, but unfortunately, it is not always available. I have once spent almost an hour and half and lots of fuel searching for it in 3 different SC across Bangalore. Isn't it easier that I learn to make it at home. But do I really have the time to slog over mastering the pasty? Not really. So I had to Google my way through this recipe. Since my husband does not eat mushrooms and I'm so selfless (seriously, I am),and anyway I did not want him salivating while I enjoyed my quiche. I decided to forgo the mushroom quiche idea and make a vegetable quiche instead. This is just as yummy with or without the mushrooms

Before keeping in the oven

Nice an hot, ready to eat

Ingredients:

Pastry:
Flour - 1/2 cup
Salt - 1/4 tsp
Olive oil - 1/8th cup
Cold water - 1/8th cup

Béchamel sauce:

Butter - 1 tbsp
Flour - 1.5 tbsp
Milk - 3/4 cup
Salt
Nutmeg - 1/2 tsp

Filling:

Onion - 1/2
Garlic - 1-2 cloves
Green peas - 2 tbsp
Carrot - 1 small
Cauliflower - 2 tbsp (cut into small florets)
Dill leaves - 1/2 cup
Oil - 1 tsp
Salt
Red Chili powder or Black pepper - 1 tsp
Cheese - 1 cube

Method:

Pastry:

1) Mix the oil and water and whisk together with a fork until it forms an emulsion
2) Add the flour and salt to the emulsion and mix with a fork or hand until completely mixed. Do not knead.
3) Roll it out and layer the greased pie dish
4) Bake for 10-15 mins at 200 deg Celsius

Béchamel Sauce:

1) Heat butter in a pan and add the flour to it and sauté for a while until the raw smell disappears
2) Add milk, salt and nutmeg. Keep stirring continuously until the sauce thickens.

Filling:

1) Heat oil in a pan and add all vegetables and cook until vegetables are done
2) Add salt and chilli powder/pepper powder
3) Pour in the bechemel sauce and mix well

Quiche method:

1) Pour the filling into the pastry
2) Grate the cheese on top of the filling
3) Cook for 25-30 minutes at 200 deg celsius or until the top browns