Tag Archives: Quiche

Green Vegetable Quiche

I’ve featured a few quiches on this blog in the past, it’s something I love to eat and to be honest I don’t mind making them either it’s just the pastry I have an issue with.  I have a love/hate relationship with pastry, I love to eat the stuff but I hate to make it and I always struggle with all aspects of the process.  I find the initial making of pastry tedious, I hate how sticky my hands get, it always seems ages to make and I just don’t get it when people talk about how much satisfaction they get from making pastry. My second hate when it comes to pastry is rolling it out and turning it into the base of a dish, I always end up with splits and cracks and my third and final hate is the cooking of the pastry specifically the blind baking.

Ok. So I’ve spent far too long talking about my pastry hatred, I usually just buy ready made but on this occasion and because I would like to get over my phobia I made my own pastry and I’m so glad I did because it turned out to be the most tasty pastry I’ve ever made.

To make the pastry you will need:

225g Plain Flour

150g Butter

115g grated cheese

Soft the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs.  Mix in the cheese and enough cold water to bind the mixture together.  Wrap the dough in cling film and pop in the fridge for 20 minutes.

Roll out the pastry on a floured surface and use it to line a tart tin or in my case a Tefal Ingenio pan as I’d misplaced my flan dish and chill for 30 minutes.

Line the pastry with baking paper and baking beans and bake for 15 minutes

veg

My weekly Abel and Cole vegetable box provided me with a great selection of green vegetables to use in the quiche which I sautéed until just cooked through. You will need 500-550g of vegetables in total to make a good sized quiche.

To make the custard for the quiche you will need:

4 free-range eggs

200ml/7fl oz double cream

100ml/3½fl oz whole milk

Beat the eggs, cream and milk in a large bowl and season well.  Place the vegetables in the pastry case and pour over the egg mixture.  Bake for 30-40 minutes or until the filling is set.  Remove from the oven and allow to cool before removing from the tin.

quiche

plate quiche



Brie and Watercress Quiche

Homemade Quiche is a Gourmand family favourite, my pastry skills do leave a lot to be desired.  I am determined to improve in the future!

As a small child, Mini Gourmand would always be willing to try new things but it seems that with age comes a fussy nature and often a refusal to try things that she assumes she won’t like.

One way to combat a fussy child I have found is to disguise items with other stronger tasting foods which works 9 times out of 10!

I lined my baking tin with my pastry, filled with baking paper and baking beans and blind bakes for 15 minutes.  The pastry case was left to cool while I prepared the filling.

Ingredients:

1 thinly sliced onion

1 tablespoon of vegetable oil

100g Watercress (Washed)

200g Creme Fraiche

2 Eggs

150g Brie

Cook the onion in the oil on a low heat until soft and golden, Stir in the watercress until wilted.  Leave the mixture to cool.

Chop the brie into small cubes and place over the bottom of the pastry case.

Whisk the Creme Fraiche and eggs in a bowl and season well, add the onion and watercress to the liquid and pour into the pastry case.

Bake in a preheated oven 180C for 30 minutes until set.

I sliced some new potatoes to make fritters and served the Quiche with a green salad.