Roast Potato Quiche

Ingredients:Pastry
225g plain flour
1/4 tsp hot English mustard
Pinch cayenne pepper
Pinch salt
100g cold butter, cut into cubes
1 egg yolk
2 tb cold water

Filling
600 gr roast potato, pumpkin or sweet potato, diced
1 small red onion, diced
5 eggs
1/4 cup cream
4 sprigs thyme
125g brie, sliced
Salt and pepper


Method:
Make pastry by placing flour, cayenne pepper, mustard and butter in a food processor.  Blitz until resembles bread crumbs.  Add egg yolk and pulse until combined.  Add the water and pulse again - mix should resemble wet sand.  Place in a ziplock bag and place in the refrigerator.

Preheat oven to 190 degrees c

Prepare your filling ingredients - dice your onion, potatoes.  Slice your brie.  In a bowl combine the eggs and cream with a whisk.  Set aside.
 Take the pastry out of the refrigerator (15 minutes at least should have elapsed) and roll out on a floured surface to the shape of your quiche/fan tin, obviously with some overhang.
Roll up the pastry onto your pin and then roll out onto your tin.  trim and patch where necessary.
Return the pastry in your tin to the refrigerator for a further 15 minutes. Then, after removal fill with dry beans, raw rice or pie weights, bake in the oven for 10-15 minutes until very light golden on edges.
Remove from oven and take out beans/rice/weights  and fill with potato onion and thyme, ensuring an even-as-possible distribution.
Then layer the brie over the top, and pour over the egg.  Grind some salt and pepper over quiche.
Return to the oven for 20 -30 minutes until cooked through.  Serve hot or cold - brilliant for school lunches!