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Vegetable Quiche


For Pastry:
Refined flour  - 2 cups
Milk - 4 tbsp
Butter - 4 tbsp (melted)
Oil - 4 tbsp
Salt to taste

Corn nibblets - 6 tbsp
Button mushrooms - 5-6 (finely sliced)
Cauliflower florets - 1 cup (finely chopped)
Potato - 1 (boiled, peeled and mashed)
Leeks - 2-3 tbsp (chopped) 
Celery stalks - 3 tbsp (chopped)
Bread Crumbs - 4 tbsp
Butter - 1 tbsp
Pepper - 1/4 tsp
Salt to taste

White Sauce:
Milk - 1/2 cup
Refined flour - 1 tbsp
Butter - 1 tbsp
Salt -  a pinch

Grated cheddar cheese  - 6 tbsp


  • Combine all the pastry ingredients to form a soft dough. Roll the dough into a flat round of approx 1" diameter and prick all over with a fork.
  • Line a suitable pie shell with this
  • Heat butter for white sauce then slowly add refined flour and saute it. Add milk slowly ans stir without lumps. Remove and cool 
  • Combine all the filling ingredients  and mix in sauce.
  • Pack the pie shell with the filling. Sprinkle cheddar cheese on top.
  • Bake in preheated oven till done at low heat.

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