Summer Vegetable Quiche

Method

1. Prepare the pastry
2. Preheat oven to 200 ºC (400 ºF). Grease a 20cm loose-bottomed pie tin.
3. Sift flour and salt into a bowl. Rub in butter using fingertips, until the mixture resembles breadcrumbs. Combine brandy and soda water, and using a round-bladed knife, add to flour, combining it into a soft dough.
4. Roll out a quarter of the dough on a floured surface and use to line the pie tin. Bake blind, covering the pastry with greaseproof paper and weighing it down with dry beans or uncooked rice, for 10 minutes. Remove paper and beans and bake for a further 5 minutes. Remove from the oven and allow to cool down.
5. Cling wrap the leftover pastry, freeze and use when needed.
6. Prepare the filling
7. Lower oven temperature to 180 ºC (350 ºF).
8. Sauté garlic and baby marrows in butter for 3 minutes.
9. Blanch carrots, asparagus and peas in salted water for 3 minutes. Drain and refresh in cold water.
10. Whisk cream cheese until smooth, add cream and egg yokes. Mix well. Add fresh herbs and season with salt.
11. Place prepared vegetables in the baked pie crust together with the tomatoes and sundried tomatoes.
12. Spoon the cream mixture evenly over the vegetables and sprinkle cheddar cheese on top.
13. Bake for 35 minutes until the filling is firm and the cheese is golden brown.