INGREDIENTS
For the dough:
- 75 g plain wholemeal flour
- 75 g plain flour
- 75 g butter
- 1 small egg
- salt
For the filling:
- 2 eggs
- 140 ml evaporated milk
- 150 g turkey slices
- 60 g grated Emmental cheese
- 1 leek (200 g)
- 150 g broccoli florets
- 150 g pumpkin or squash flesh
- 1 clove of garlic
- 3 Zespri Green kiwifruit
- 4 sprigs of parsley
- 4 tablespoons of olive oil
- 1/2 a lemon
- Salt
- Pepper
METHOD
- In a bowl, mix the flour with the softened butter, egg and a pinch of salt to obtain a firm dough. Wrap it in cling film and place in the refrigerator for 30 minutes.
- Beat the eggs with the milk, cheese, salt, pepper and chopped garlic.
- Clean the vegetables and cut them into regular-sized pieces. Steam or boil the broccoli and pumpkin for 4 minutes. Sauté the leek in a frying pan with a little oil over a low heat for about 6-8 minutes until soft. Remove from heat and reserve.
- Roll out the dough with a rolling pin on a floured surface and then use it to line a greased, loose bottomed flan tin. Pour the vegetable, turkey slices and egg mixture into the pastry and bake in the oven, preheated to 200° C, for 35 minutes.
- Remove from the oven and let cool. Peel the Zespri kiwifruit, cut into small cubes and place in a bowl with salt, pepper, oil, a few drops of lemon juice and the chopped parsley. Serve wedges of quiche with the kiwifruit on top.
