Roasted veggies quiche

Instructions

Whisk flour, salt, and sugar in medium bowl. Add butter; mix with the tip of a fork until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.

If you have a stand up mixer or food processor you can do this

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Wrap in plastic; chill until firm, at least 1 hour.

To get a crispy crust, you should bake this pie crust before filling it. Line crust with foil; fill with the rice or pie weights. Bake crust for about 15 minutes.

In a large frying pan, heat your olive oil over medium, add your garlic then your veggies, cook for about 8-10 minutes or until tender. Set aside.

Mean while mix the eggs cream, salt and pepper, whisk until well combined. Set aside.

Take out of the oven, filled up with the roasted veggies then add the egg and cream mixture and cook in the oven for 35 to 45 minutes or until golden.

Enjoy