Quiche is one of those dishes that you can pack with a ton of veggies and serve with a salad but it still eats like such an incredible indulgence.

Feel free to substitute with your preferred veggie and leafy green options

Ingredients
350g all-purpose flour
15g sugar
5gr salt
280g unsalted butter
85ml cold water

600g Egg
400g Milk, whole
120gHeavy cream
12 g Salt
Black pepper and nutmeg to taste

200g Parmesan, grated
300g Mil Kcina Taz-Zija, Qaqocc, Ful u Pizelli
Rocket leaves
Extra virgin olive oil, lemon juice, salt, pepper


Method
Combine the flour, sugar, salt, butter and cold water by pulsing until a dough forms in the food processor.
Work this into a dough and chill this well.
Combine egg, milk, cream and salt together with black pepper and nutmeg
Blanch your frozen peas, broad beans and artichokes for 3 minutes and shock in ice water to preserve their colour.
Roll out your dough to fit the pie pan, chill well
Dock the pastry with a fork, line with baking paper and fill pie weights or dry rice
Blind bake at 210C for 10 minutes
Reduce temperature to 170C, remove pie weights and fill the quiche with your blanched veggies, parmesan and quiche filling.
Bake for 45 minutes or until completely cooked through.
Allow to cool and serve with a salad of rocket leaves and blanched veggies seasoned with extra virign olive oil, lennon zest, lemon juice, salt, pepper and herbs.
Top with shaved parmesan and enjoy this delicious dish either fresh out of the oven or at room temperature."