Ingredients serve 6.

Pastry

175gr Whole meal flour

75gr potatoes , peeled , cooked sieved and cooked

40gr Polyunsaturated margerine

40gr white vegetable fat

pinch salt

Filling

3 eggs size beaten

75gr Potatoes , peeled , grated and dried

150ml Natural Yougourt

Herbs

salt and ground black pepper

400gr Cauliflower

125gr Blue brie cheese /cubed

Parsley sprig

oven temperture 200/400/F/ Gas 6.

Method

To make the pastry.

1. place all the ingredients into a bowl . Mix with fork . Do not add water . Alternatively a food processor can be used.
2. Roll out a lightly greased 20.5cm dish.
3. Put the filling ingredients apart from the cornflower, blue brie and 1*1.25ml spoon (1/2 teaspoon) of herbs into a jug. Beat and season well.
4. Arrange the cauliflower and brie over the flan of the base and pour over the filling mixture. Sprinkle with the remaining herbs and top of the tomato .
5. Bake for 45minutes until the center of the quiche is set and the top is golden brown.
6. Garish and serve with a mixed salad.

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