Mary Berrys Roasted Vegetable Quiche Recipe

Mary Berry's roasted vegetable quiche recipe The Telegraph

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1. You will need a 31cm x 21cm, loose-bottomed fluted tart tin and some baking beans.
2. Blitz the flour and butter in a food processor (or place in a mixing bowl and rub the butter into the flour with your fingertips). Once combined, add the egg and 1 tablespoon of cold water and pulse until combined.
3. On a cold, lightly floured work surface, roll out the dough into a circle large enough to line the tart tin. It should be about 3mm thick, leaving a generous edge to allow for shrinking in the oven.
4. Prick the base and sides of the pastry in the tin and chill in the fridge for 15 minutes.
5. Preheat the oven to 180C/160C Fan/Gas 4.
6. Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs. (Or place in a mixing bowl and rub the butter into the flour with your fingertips).
7. Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven.
8. Preheat the oven to 180C/160C Fan/Gas 4.
9. Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes.
10. Increase the oven temperature to 200C/180C Fan/Gas 6.

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