Vegetarian: Sundried tomato, onion and leek quiche

 One of my aims at the moment is to find more "go to" vegetarian recipes. I was fully or partially (ate a little white meat) vegetarian between the ages of 14 and 30. After getting pregnant and being anaemic I decided to eat red meat again, and I have continued to eat it since then. Often it is easier to develop a meal round meat, especially with a family that seem to appreciate it more than vegetarian dishes, but I am aiming to introduce more vegetarian fare to our diet. It is often cheaper than including meat, and there are obvious health benefits to not eating too much meat, especially processed meat.

Sundried tomato, onion and leek quiche

Pastry:
100g butter, melted
1/2 c cottage cheese
1 1/3 c flour

Filling:
1 T olive oil
1 red onion, chopped
1 leek, white bit only, chopped
1/4 c sundried tomatoes, finely chopped
Handful of basil leaves, chopped
3/4 c grated cheese
1/4 c grated parmesan
3/4 c cream (you can use milk although it won't be as rich and creamy)
3 large eggs

1. Turn the oven to 190 C.
2. In the food processor mix the butter and cottage cheese. Pulse through the flour to make a soft dough.
3. Knead the pastry to get a good consistency on a floured board. Roll out to line a 25cm diameter flan tin that is greased.
4. Bake the pastry in the oven covered in tin foil and weighed down with dried beans or rice (see note below) for 10 mins. Remove the tin foil and weights and bake a further 10 mins, or until golden.
5. While the pastry is cooking, heat the oil in a frying pan. Add the onions and leek and cook over a low heat, stirring often until soft.
6. Mix the onion mixture with cheeses, tomato and basil. Press into pastry case.
7. Beat eggs and cream together and pour over filling.
8. Bake at 180 C for 25 - 30 mins until set and golden.

Served with beans from our garden!

Cooking pastry blind:

Often when using pastry I really can't be bothered with the extra step of cooking it blind (without the filling and weighed down with rice or dried beans). I do recommend doing this though as it makes the pastry much crispier on the bottom and stops the filling soaking in and making it soggy!!!