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How to make a great quiche for you and your family to enjoy...
There a lot to be said about a good quiche. Loved by many, versatile, eaten hot or cold, there's not a lot to dislike. Having said that.... I have eaten one or two over the years, where the egg mixture just wasn't right -too runny. The last thing I want to taste is runny quiche..... Perhaps then this is why my family prefers the 'set version.' The two recipe versions listed here are a firm set, tried, tested.... and yes all gone!
As long as you stick to the basic formula, most ingredients and combinations are fair game. From fish, crayfish & crab, to roasted sun-dried vegetables. From exotic mushrooms, & blue veined cheeses to delicate meats or game. With the right herbs and combination of ingredients, this trusty no nonsense dish can be a sturdy winner for the family on one day, to a tasty mouth watering showpiece at your next dinner party the next. Our guests seem to love these at all times of the year. We've tried rustic warming versions with ginger and pumpkin in the Autumn, Christmassy versions for supper at Christmas, to warmed slices in the office.
These two recipe variations listed here are relatively simple, using the vegetables that we are currently growing in our garden this summer, and form a robust and healthy meal for our family. Whilst we show the larger sliceable version here, you can change this individual tartlets for added interest. Try one or both of them, but be sure to follow the correct variation for broccoli or courgette....
Whichever twist you would like, follow the basics, and throw caution to the wind -test your creative side...
200g plain flour
115g cold butter from fridge cut into 1-2cm cubes
1 egg yolk
250g bacon pieces (e.g. finely cut)
100g cheese (gruyère or similar melting cheese)
220ml crème fraîche
150ml double cream
4 eggs (well beaten)
1 tsp mixed herbs
Variation1: Small head of broccolli & 1 finely chopped onion OR
Variation 2: Small sliced courgette & 2 spring onions (green parts only)
Prep: 30 min.
Baking: + 20 min for pasty, +25 min for filling
1. Weigh out all the ingredients for the quiche pastry before you begin.
2. Add all the ingredients into a food processor, with a little water. Using the pulse button only, combine the ingredients making sure that the dough does not get warm. TIP: Careful combine, with minimum water so that the dough is not too sticky.
3. Tip the dough onto a floured board, and roll out.
4. Ease the pastry into a 23cm fluted quiche mould, taking care not to stretch the pastry. Press the pastry into the fluted form, and trim the edges with the back of a pastry knife. Prick the base with a fork to allow steam to escape during baking.
5. Place in a fan oven at 180deg. Check during the baking that the base is not rising. If it does, remove and press down with the back of a spoon and return to the oven to complete the baking process.
6. Remove once the pastry is lightly coloured but not too brown.
(from above)
1. Heat a small frying pan with a little oil, and fry the bacon pieces followed by the chopped onion. Set aside to cool slightly.
(from above)
2. Lightly steam the brocolli.
3. Whisk the eggs with a hand whisk.
4. Add the grated cheese, crème fraîche, cream & herbs to the egg mixture. Add salt & pepper to taste.
5. Place the brocolli, onion and bacon into the baked pastry case.
6. Pour over the egg mixture making sure that the ingredients are evenly spread.
7. Lower the temperature of the oven to fan 170deg, and bake for 25 mins, or until golden. Remove from the oven and let it settle a short while.
1. Heat a small frying pan with a little oil, and fry the bacon pieces. Sweat down the chopped spring onion. Set aside to cool slightly.
(from above)
2. Place the sliced courgette, spring onions and bacon into the baked pastry case.
3. Whisk the eggs with a hand whisk.
4. Add the grated cheese,crème fraîche, cream & herbs to the egg mixture. Add salt & pepper to taste.
5. Begin to pour over the egg mixture. Add more courgette slices if desired.
6. Make sure that the egg mixture is evenly spread across all ingredients.
7. Lower the temperature of the oven to fan 170deg, and bake for 25 mins, or until golden. Remove from the oven and let it settle a short while.
Serve onto individual serving plates. Why not add a fresh strawberry & rucola salad to delight your guests.
Enjoy!
The great thing with the bento is that you can serve into it, and be sure that its leakproof seals will make sure the filling stays where it's supposed to.
Take it to work or school, or just out for a picnic. This great recipe will taste amazing wherever you go.
..... our bentos are so versatile.
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