No shop bought quiche compares to this deliciously savoury, creamy and crumbly version you can make at home. You can literally add any ingredients you have lying around the kitchen and is a great way of using leftovers. This recipe calls for roasted peppers, sun-dried tomatoes and basil but you could also add bacon, leeks, broccoli or courgettes. If you don't have time to make homemade pastry you could use ready rolled, shop bought shortcrust instead.
Cooking Time: 1- 2 hours
Serves: 6-8
Ingredients
175 g plain flour, plus extra for dusting
75 g butter, plus extra for greasing
200 g cheddar, grated
5 free range eggs
100 ml milk
200 ml double cream
6-8 sun-dried tomatoes, chopped
2-3 roasted red peppers, chopped
handful of fresh basil, torn
salt and pepper, to season
Method
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a floured surface until 1/4 cm thick. Place the pastry into a well buttered, deep flan dish, to create a crust. Do not cut off any excess pastry just yet. Chill in the fridge again.
3. Preheat the oven to 190⁰C. Remove the pastry from the fridge. Place a layer of parchment paper over the pastry, before filling the dish with baking beans (could also used dried lentils, rice or beans etc). Blind bake the pie crust in the oven for 20 minutes. Remove the baking beans and parchment before baking for a further 5 minutes. Remove the pastry case from the oven and allow to cool slightly while you prepare your filling.
4. Reduce the oven temperature to 160⁰C. Sprinkle the grated cheese over the pastry case and scatter the chopped tomatoes, peppers and torn basil leaves.
5. In a bowl combine the eggs, cream, milk and a pinch of salt and pepper. Whisk until well combined before pouring over the cheese and vegetables.
6. Trim the edges of the pasty case using a sharp knife, before returning to the oven. Bake the quiche for 30-40 minutes or until the filling is set and the top is golden brown. Depending on how deep your quiche is, this may take up to an hour. Remove from the oven and allow to cool further before serving.
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