Ingredients
Pastry (All butter pie crust)
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Filling
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Method
Prep 25 (Chill pastry 30min) > Cook 30 > Serves 4
- Add flour, butter and salt into a large bowl. Using your hands, work butter into flour by crumbling butter and kneading whilst gradually adding 1 tbsp of water at a time. until a dough is formed (2-3 tbsp of water is usually enough).
- Place dough. ball onto a floured surface. Press into a disk and roll until about 1/4" thickness. If dough sticks to rolling pin place a sheet of baking paper on top of dough. Be sure to flip and rotate your dough as you go so it doesn't stick to the surface.. Roll out the dough to a few inches larger than your quiche tin.
- Place in tin and press to fit. Neaten up edges and chill in fridge for 30 min before adding filling.
- Preheat oven to 180C
- In a large mixing bowl beat the eggs. Then mix in the mozzarella, potato, spinach, onion and capsicum. Season with salt & pepper.
- Remove chilled pastry from fridge and pour in filling.
- Place sliced camembert on top and bake for about 30 minutes or until egg is cooked.
- Remove from oven and allow to cool in tin. Cut into slices and serve with a side salad. ( Suitable for freezing & defrost from frozen in oven at 180C for 20 min or so)