Vegetable Spring Quiche

Parmesan-Crumbed Lamb Cutlets


For the crust:

1 1/4 cup all purpose flour
1/2 teaspoon salt
7 Tablespoons butter , chilled
1 Tablespoon ice water

For the filling:

5 large eggs
1/2 cup whole milk
1 bunch green onions , cleaned and sliced (reserve 1/4 cup of the green parts for garnish)
2 cloves of black garlic
1 packets of buna-shimeji mushrooms (or any mushrooms you fancy will do)
1/2 cup frozen peas
1 Tablespoon olive oil or butter

For the crust, combine the flour, salt, and butter in a food processor and process until the mixture resembles coarse crumbles.

With the machine running, slowly add in the water until the dough forms into a ball.

Wrap in aluminum foil and stick in the fridge to set for 30 minutes.

Roll out the dough to fit your desired pan.

Poke holes throughout the dough and bake in the Baking Oven for 12 minutes or until it starts to brown.

Remove from oven and set aside.

Heat olive oil (or butter) in a saucepan on the Simmering Plate. Add the green onions and sauté for two minutes. Next, add in the garlic, mushrooms, frozen peas, salt, and pepper. Sauté for 5 or so minutes or until everything has softened. Set aside.

Beat together the eggs and milk. Pour the vegetable mixture into prepared crust and then pour egg mixture over it all. Cook for 30 minutes in the Baking Oven or until the eggs have set and there are a few brown spots on top. Remove from oven and let cool slightly.

Season with more salt and pepper and top with green onion slices. Serve warm.

Recipe and images from