Look - here's one I made a week or so ago. (I came so close to writing "here's one I prepared earlier" but managed to stop myself.)
Needless to say it looks a bit rough and ready around the edges. Most things I make do but they taste OK so we run it with it. (I am hopeless at frou frou food.)
Anyway, back to the quiche. I thought I would pop the recipe up on the blog as it is a handy one to have and very simple. The trick to this involves the fact that its made with what I call "melted pastry." So much easier than normal pastry which I fail at regularly.
So here goes.
Ingredients - Pastry
- 135g butter
- 55mls of milk
- pinch salt
- 1 and a 1/2 cups of SR flour
The pastry is super easy. Basically you throw all the above ingredients in a pot and stir over low heat. I know this breaks all the usual pastry rules which seem to involve iced water and rubbing in of butter and so on. No need to be gentle with this stuff though. Get in there and stir the living daylights out of it.
When it is all mixed don't try and roll it out. Rather just push it into your quiche dish (which has been greased prior) with your fingers. A bit like a biscuit base for a cheesecake but this stuff is much stickier and should stay together more.
|With Finger Marks And All|
I do take the time to blind bake this. Just pop some baking paper on top and then some dry rice or baking weights if you have them. Bake on 180 degrees for about 10- 15 minutes and then pull out before the sides brown at all. The pastry will have puffed up in this time. I use a glass and just push it down again. You really can be quite rough with this pastry and it makes no difference.
|Pushing Pastry Back Down|
Let it cool a little while and get on with the filling.
Ingredients - Filling
- 300ml of cream
- 3 eggs
- anything else you feel like that is vaguely quichey
I made a leek, mushroom and bacon quiche as that is my favourite. Filling wise anything will do but be generous. If you are using fresh tomatoes just place thin rounds on top before baking as chopped up tomato mixed through is too watery and the filling won't set properly. In this case I fried some bacon, mushrooms and leeks in a pan until they were soft but not brown.
In a bowl mix the eggs, cream, filling (I also throw in some grated cheddar and parmesan cheese), salt and pepper. Pour into pastry case and put in oven at 180 degrees until the top is set and browned slightly.
The whole things is very easy and extremely yummy. Worth a try if, like me, you baulk at making pastry.