Monday, October 13, 2014

My quiche recipe.

I made quiche for dinner tonight. One of my friends, Beth, asked if I could share the recipe, so here it is my love! And of course for the rest of you.

I love quiche. It's a perfect summer and winter meal. It's great for using weird veggies and using scraps of veggies you find in the bottom of the fridge at the end of the pay fortnight. It usually makes enough to be a meal or two the next day as well, so less cooking, hooray(although I love cooking, sometimes its nice to just eat or reheat rather than cook)!

Quiche is also great with or without pastry, obviously I choose the pastry option most of the time as it makes the meal go further and who doesn't like shortcrust pastry! But when you don't have time to make pastry, its still seriously delicious as is. Or you could buy the pastry. I've also used mountain bread successfully, just layer a few on top of each other.

Tonight's quiche was not made at the end of the pay fortnight but I still threw in veggie scraps, fresh veggies and weird ones. Its delicious, and you can add any veggies you want, every quiche I make has a different veggie combo and it works every time. Tonight's does not have asparagus or potato, but I highly recommend those veggies along with your others! Your quiche can also be made with or without meat. I love bacon, chicken or sausage in mine, but vegetarian is great, with feta or smoked salmon.

Ok, time for tonight's quiche!

For the pastry:
1 cup wholemeal/spelt flour
60 gm cold butter
2-3 tbs cold water
pinch salt

In a food processor, process the flour, salt and butter until it resembles bread crumbs. Then, slowly drizzle in the water until it forms a ball. Place this in the fridge to harden up a little if the weather is warm, otherwise, roll out on a floured surface until it is the size of your baking tin. For a quiche with pastry, I use a round spring form cake tin. For a quiche with no pastry, I use a rectangle slice tin/glass baking tray.

Grease your tin/tray and line with the pastry, making sure it goes up the sides as well. I always seem to tear and break pastry, but don't worry, just paste and squish it all together like play dough. It doesn't matter! Place this in the fridge until you need it.

For the filling:
7 eggs
1 1/2 cups of full fat milk
1 large carrot, chopped finely
1 large zucchini, chopped finely
a large handful of mushrooms, chopped finely
1 cup of shredded silver beet (this was 2 giant leaves)
a piece of pumpkin (same size as carrot/zucchini), chopped finely
1 large radish, chopped finely
a good handful of chopped fresh parsley plus extra to throw on top for serving
2 giant cloves of garlic, sliced finely or minced
1 tomato, sliced
1 cup of cheese, grated
a good handful of leftover chicken, shredded(you can just fry some up for this, but have it already cooked before putting in the quiche)

In a large bowl, whisk the eggs. Pour in the milk with some salt and pepper and stir. Now just add your chicken and veggies, except the tomato.

Mix all of this well, then pour into your pastry lined tin. Spread out the mixture so its an even height. Lay the slices of tomato on top, then top that with the grated cheese.

You can always put more grated cheese through the mixture if you don't have meat or feta.

If your using a spring form pan, place this on a baking tray as sometimes there can be leakage through the gaps. Bake in a preheated 190C fan forced oven.

I opened my oven a number of times to check as I was impatient. I wasn't taking note to see how long it took, but was waiting for the top to be golden and when a knife inserted, for it to a little wet with out dripping. A little wobble is what you want, but if its seems to have too much liquid in the centre, keep baking. I think it took in my oven around 30-40 minutes.

Once ready, remove the outer ring of the spring form pan. Slice and serve. Can be enjoyed hot or cold.

Hope you enjoy this as much as we do.

Taz xx

1 comment:

  1. We are - by sheer coincidence - having quiche for dinner tonight! It is a great meal isn't it. xx