Vegetable Quiche - cooking recipe

Ingredients

1/4 cup butter
1/4 cup sour cream
2 tsp dried yeast
1 1/2 cups all purpose flour, plus extra to dust
2-3 tbsp olive oil
9 oz mushrooms, sliced
3 None zucchini, sliced
9 oz cherry tomatoes, halved
3 None medium eggs
3/4 cup whipping cream
4 tbsp thyme leaves
7 oz Cheddar, grated

Preparation

Melt the butter in a saucepan then remove from the heat and leave to cool for 2-3 mins. Mix in the sour cream then stir in the yeast. Mix the flour and 1/2 tsp salt together in a mixing bowl. Stir in the sour cream mixture and mix well. Knead until smooth then wrap in plastic wrap and chill for 30 mins.
Preheat the oven to 400\u00b0F. Heat the oil in a frying pan, add the mushrooms and saute for 2-3 mins, stirring. Season with salt and pepper. Remove from the pan and set aside. Add the zucchini to the pan and saute over a medium heat for 5-6 mins, turning. Season then remove from the heat.
Roll out the dough on a lightly floured work surface to make a 13 1/3 inch circle. Grease an 11 inch fluted tart pan with butter then lay in the pastry and gently press with your fingers.
Arrange the mushrooms, zucchini and tomatoes inside the pastry. Mix the eggs and cream together and season. Pour over the vegetables. Bake for 40-45 mins. Sprinkle thyme and cheese over the quiche half way through baking. Serve hot or cold.