Below is my favourite veg filled quiche that tastes just as good warm or cold and freezes incredibly well!
Makes 1 10’’ (25cm) Quiche
Ingredients
Base:
240 g (1¾ cups) of flour
120 g of butter or lard (or slightly less)
Filling
3 eggs
1 – 1.5 cups of diary (a mix of milk and cream is good)
Cheese to taste
Any fillings wanted, veg and bacon work well. The above quiche has 1 courgette, 1 broccoli, bacon, mushrooms and a handful of spinach.
Method
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. (You can use a food processor to make the crumb)
Roll out the pastry on a light floured surface and line a 25cm/10’’ well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
Preheat the oven to 180 C / Fan 170 C / 356 F/ Gas mark 5.
Remove the pastry case from the fridge, prick the base with a fork and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
Reduce the temperature of the oven to 160C/140C Fan/ 320 F/ Gas 3.
Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top of the pasty and add any other vegetables you're using. (Tip: if you're using veg with a high water content such as courgette or mushrooms - then lightly toss them in a frying pan beforehand to release some of the water)
Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon, vegetables and cheese. Trim the edges of the pastry.
Bake for 30–40 minutes, or until set. Allow to cool and set further.
Trim the pastry edges to get a perfect edge and then serve in wedges.
After cooling it can be frozen – thaw overnight and heat in the oven to serve
Comments