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
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
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.