Vegetable quiche

Step 1: Rub 1 ⅜ oz butter into 2 ⅝ oz wheat flour, then mix in 1 ¾ oz potatoes and just enough 2 tbsp ice-cold water to make a firm dough.

Step 2: Heat the oven to 350°F. On a lightly floured surface, roll the pastry into a 30 cm round, about 3 mm thick.

Step 3: Line a 20 cm loose-bottomed flan tin with the pastry, covering the bottom and sides. Prick the base with a fork.

Step 4: Bake for 10 minutes or until light brown. Keep aside.

Step 5: For the filling, heat 1 tbsp oil and sauté 2 onions for 5 minutes until brown.

Step 6: Add 1 ⅛ lb tomatoes and cook for 8–10 minutes until the gravy thickens.

Step 7: Add 5 ½ oz mixed vegetables (peas, corn, carrots, French beans), 2 ½ oz cooked pasta, 2 tbsp paneer, 2 tbsp cheese, 1 tsp Tabasco sauce, 1 tsp dried oregano, 1 tbsp fresh basil, 1 tbsp white sauce, ½ tsp chilli flakes, ½ tsp salt and ¼ tsp ground black pepper and mix well. Cook for 2 minutes.

Step 8: Spread the filling into the pastry case and sprinkle with 1 oz cheese. Arrange 2 tomatoes on top.

Step 9: Bake for 20 minutes until the cheese is golden. Serve hot with salad and baked potatoes.