Preheat oven to 200C. Place a baking tray into the oven. Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes. Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool. Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture. reduce oven to 180C. Return quiche to hot tray. Bake for 30-35 minutes or until set. Stand for 10 minutes. Serve.

Vegetable Pie Ingredients

Ingredient Quantity Description Stallholders
Broccoli 350 grams cut into florets
Zucchini 2 small grated
Carrots 2 small grated
Mushrooms 125 grams button, sliced
Olive oil 1 tablespoon
Pastry 2 sheets pampas puff
Onions 2 green, thinly sliced
Eggs 5
Milk 3/4 cup
Cheese 1 1/4 cups grated