Quiche is such a versatile food which is why I love it so much, it can be eaten cold instead of a sandwich, for lunch or warmed up with vegetables or salad for dinner. Whatever way you decide to eat it, homemade Quiche always tastes better in my opinion!
My recipe for Vegetable Quiche is very simple and the vegetables can be changed to suit the seasons however it is usually easy to get spring vegetables in winter from the supermarket if you decide to make a spring vegetable quiche.
To make Quiche you can either make your own pastry (I made my own for a change and the recipe is below) or use shop bought which is perfectly acceptable.
Cheese Pastry Recipe
225g Plain Flour
140g Butter diced
115g Mature Cheese, Grated
Preheat the oven to 190C
Sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the grated cheese and enough cold water to bind together. Wrap the dough in cling film and refrigerate for 15 minutes. Roll out the pastry on a floured work surface place in a greased 10in tart tin. Chill the pastry in the fridge for 30 minutes.
Line the chilled pastry case with aluminium foil and ceramic baking beans and bake for 15 minutes. Remove the tart tin from the oven, discard the aluminium foil and baking beans and reduce the oven to 180C.
115g Fresh Peas
115g Baby Asparagus
115g Broad Beans
115g Green Beans
1 Bunch Watercress
200ml Double cream
Handful of Parmesan Cheese (Optional)
Steam the peas, broad beans, asparagus and green beans until al dente then drain. Beat the eggs, cream and milk in a bowl and season with salt and pepper.
Place the tart tin on a baking tray, arrange the vegetables and watercress over the base of the pastry case and pour over the egg mixture at the point I like to sprinkle a handful of parmesan cheese over the mixture. Bake for 30-40 minutes until the filling is set, then remove the quiche from the oven and set aside to cool slightly before removing from the tin.