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Mixed Vegetables and Chicken Quiche

Made this delicious quiche with leftover chicken and heavy cream in my fridge, plus assorted vegetables that I have on hand.

Other vegetables that will work well for this quiche: broccoli, asparagus, pumpkin, mushrooms etc

(Makes one 9″ quiche)

Pastry crust

160g plain flour

70g butter

1/4 tsp salt

35g egg

20g milk

Filling

Assorted vegetables (zucchini, bell pepper, cooked sweet potato, onion) ~ approximately 3/4 cup each)

2 cloves garlic, minced

Fresh or dried thyme, to taste

1/2 tsp salt, pepper to taste

1 cup cooked chicken, shredded

1 cup shredded mozzarella/cheddar cheese

Custard filling

80g egg

80g milk

80g cream

1/4 tsp salt

Rub butter and flour together till it resembles fine bread crumbs. Mix egg, milk, salt together and combine with flour mixture to form a pliable dough. Cover with cling wrap and rest dough in the fridge for at least 30 minutes.
Dust the dough with flour, roll it out and fit into a 9-inch pie dish. Chill the shaped crust for 15 minutes to prevent shrinking during baking.
Blind bake the crust in preheated oven at 190C for 12 mins. Remove cover and set aside for about 3 minutes. Lightly brush the crust with egg wash, return to oven and bake it for 5 minutes.
Dice the assorted vegetables. Stir fry with garlic and thyme, season with salt and pepper. Add in shredded chicken and set aside.
Whisk custard ingredients together, set aside.
Add sauteed vegetables into the partially-baked crust. Pour prepared custard into the fillings and sprinkle over with cheese.
Bake in the oven at 190C for about 30 minutes, or till custard sets and top turns golden brown.
Cool the quiche for at least 15 minutes before serving.