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Spinach and Tomato Quiche

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Vegetarian
Recipe Preparation Level: moderate
    2 cups plain flour
    60g (2oz) butter
    1 egg yolk
    1/2 cup water, approx
    6 sm-med tomatoes
    2 tsp cooking salt
    6 eggs, lightly beaten
    3/4 cup cream
    1/2 cup grated parmesan cheese
    30g (1oz) butter
    1 med leek, sliced
    125g (4oz) mushrooms, chopped
    1 cup stale breakcrumbs
    2 tbls chopped fresh basil
    1 tsp seeded mustard

    Grease deep 25cm (10") loosed-based flan tin.
    Sift flour into bowl; rub in butter, stir in egg yolk and enough water to make ingredients cling together; cover, refrigerate 30mins.
    Roll pastry on floured surface lge enough to line base and side of prepared tin. Ease pastry into tin and trim edges. Line pastry with paper and fill with rice. Bake in mod hot oven 15mins, remove paper, bake further 15mins or until pastry is browned and crisp; cool.
    Cut tops from tomatoes, reserve tops; scoop out seeds and pulp; reserve pulp for another use if you wish. Sprinkle tomatoes shells with salt, place upside down on wire rack over a tray, stand 30 mins; pat dry with absorbent paper.
    Fill tomatoes with spinach seasoning, replace tops, press down gently. Place tomatoes in pastry case. pour over combined eggs and cream; sprinkle with cheese. Bake in mod oven about 1 1/4hrs or until set.
    Heat butter in pan, add leek, spinach and mushrooms, cook, stirring, until liquid is evaporated. Stir in breadcrumbs, basil and mustard.
    Serves 4-6.

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