210 g cake flour
210 g wholewheat flour
250 g cold butter, cubed
12 tbs cold water
1 medium broccoli, broken into large florets
8 baby marrows, chunky pieces
1 cup brown mushrooms, chopped
250 g diced butternut
1 cup whole cherry tomatoes
3 – 4 tbs olive oil
6 extra-large eggs
250 ml cream
100 g Klein River feta, crumbled
300 g Klein River Colby, grated (keep 100 g for topping)
Salt and pepper, to taste
Preheat the oven to 190 °C.
Mix the flour together, then using your fingertips rub the butter in until the mixture resembles breadcrumbs. Add the water little by little until a dough forms. Knead lightly and place in the fridge for 30 minutes. Roll out and place in a greased and lined tart case. Blind bake for 10 to 15 minutes.
Prepare the roast vegetables by arranging everything except the mushrooms on a large baking tray. Drizzle with olive oil and season with salt and fresh thyme.
Place the veggies in the oven for 30 minutes, adding the mushrooms after 20 minutes. Allow to cool down.
For the filling, whisk the eggs with the cream. Stir in the Klein River Colby and feta and season to taste.
Arrange the vegetables on the crust base and pour the filling over. Sprinkle with the leftover grated Klein River Colby.
Bake at 180 °C for 30 minutes, or until quiche has set.