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Wattleseed Quiche

Pastry:

1 cup plain flour

60g chopped cold butter

1 egg yolk

2 teaspoons wattleseed

1-2 tablespoons iced water

Rub butter into flour until it resembles breadcrumbs. Make a well in the middle of the mixture and add egg yolk, wattleseed and iced water. Mix using a flat knife, then gently knead until mixed. Wrap in cling wrap and place in fridge for 20 minutes. Roll pastry out and place into greased quiche dish. Prick base with fork and bake in medium oven until golden.

Filling:

1 cup warigal greens (blanched) and shredded

1/2 cup of grated cheese

1 leek

1/2 red capsicum, chopped

4 eggs beaten

Mix all ingredients together and season with mountain pepper and salt. Pour into prepared base and bake for 30 minutes or until cooked.

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