Hemp flour quiche

It was Trave's birthday on Saturday and his parents took us to Garden Organic Ryton, where they have a lovely restaurant with view on the flower garden and fabulous food! Shame the weather was bad: it would have been really nice spending the afternoon exploring their organic garden.

They have a shop where you can buy vegetables they grow and other organic stuff. I bought some rye flakes (current stock in the cupboard is close to nil), quinoa flakes (I have tried the grain but not the flakes yet) and also some hemp flour, which I used the following day to make a creamy potato and carrot quiche.



Pastry:

170g plain white flour
15g hemp flour
80g butter
pinch of salt
3 TBSP cold water

Filling:

500g potatoes, diced
5 carrots, sliced
60 ml double cream
3 eggs
150ml milk
150+ g mature cheddar cheese (I usually put at least 200g but I'm greedy!)
parsley (from the garden)
freshly cracked black pepper

1. To make the pastry, mix the flour and butter and salt until it ressembles breadcrumbs. Add the water and knead until soft and smooth. Roll and fill a greased quiche dish. Prick the case with a fork and cover with baking beans. Bake in a preheated oven (180 degrees) for 10 min. Remove the beans and return to the oven for 5 min.

2. Meanwhile, boil the potatoes and carrots until cooked but firm. Drain thoroughly then add the double cream and some pepper onto the vegetables and heat through. Add 1/3 of the cheese.

3. Once the cheese is melted, pour the creamy vegetable mixture into the pastry case.

4. Top with the remaining cheese and sprinkle with parsley.

5. Mix the eggs and milk and season with pepper. Pour over the cheese.

6. Place in the oven for about 20 minutes and eat hot with a green salad or vegetables.