Tag Archives: quiche

Recipe of the Week – 5th June 2017 – Mini Veggie Quiches


There is something about making a good quiche that is really satisfying – I like the way that you can use any combination of fillings, plus they are generally as good cold as they are warm. Here is the recipe for two of my favourite ones that flew off the shelves in my cafe recently – Leek & Cheese and Butternut Squash & Red Pepper.

Makes 2 large or 6 small quiches

Ingredients

Pastry

230g plain wholemeal flour

120g butter

120g margarine

1 tsp English mustard powder

1 tsp smoked paprika

Pinch of salt

120g grated mature cheese

100ml water

For the filling

4 large free range eggs

150ml single cream

2 tsp Herbes de Provence

Salt and pepper

1 large leek, sliced and gently sautéed, plus 30g mature cheddar cheese, grated, or,

1 small butternut squash, finely diced, plus 1 red pepper, finely sliced

Method

1. Mix all of the pastry ingredients in a food processor until it resembles fine breadcrumbs, then slowly add water to bind to a dough. knead until smooth, wrap in cling film and chill in the fridge for 30 minutes.

2. Beat the eggs, cream, herbs and salt and pepper together.

3. When chilled, roll out the pastry and line a 2 x 9″ flan tins or 6 x 4″ tins.

4. Preheat the oven to 200C. Put a baking tray in the oven to preheat.

5. Add the leeks, or quash and peppers to half-fill the tin and pour the egg and cream mixture over. Top with grated cheese.

6. Bake for 30 minutes or until brown. Serve hot or cold.

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Recipe of the Week – 15th February 2015 – Pepper Cup Quiches

  
When I was shown this recipe, which is a healthier version of the traditional quiche, I thought it was a brilliant idea, as it is not only much lower in fact due to omitting the pastry, but it avoids the soggy bottomed part of quiches and flans that I think can ruin them. These had a nice crunch to the outside whilst also giving them an extra sweetness with the roasted pepper itself.

Serves 4

Ingredients

4 large peppers of different colours (ideally symmetrical ones so they stand flat)

6 free range eggs

1 large onion, finely chopped

3 tomatoes, finely chopped

1 small head of broccoli, chopped into small florets

100ml milk

70g mature cheddar cheese, grated

20g butter

Salt and pepper to taste

Method

1. Preheat the oven to 190C.

2. Halve and core the peppers and lay on a large greased baking tray.

3. Add the broccoli, onion and tomatoes to a large saucepan with the butter and stir well. Fry greatly for five minutes.

4. Meanwhile, in a large bowl mix together the egg, milk and cheese.

5. Mix the vegetables into the egg mixture and season.

6. Carefully pour the mixture into the pepper halves and bake for 35 minutes or until the filling is cooked (you should be able to cleanly pull out a skewer from the middle). Serve warm or chilled.

Recipe of the Week – 28th April 2014 – Aparagus and Onion Quiche

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Despite trying lots of different combinations of quiches over the last few years, this is the first time I have tried asparagus, which is now coming to the end of the season, and is great if picked fresh. The addition of onion provides a nice balance with the sweetness of the asparagus.

Makes 3 mini quiches or 1 large one

Ingredients

Pastry

115g plain flour
60g butter
60g margarine
1/2 tsp English mustard powder
1/2 tsp paprika
Pinch of salt
60g grated mature cheese
50ml water

For the filling

2 large eggs
75ml single cream
1 tsp Herbes de Provence
Salt and pepper
Small bunch of asparagus (approx 6 small spears), each cut into 3 pieces
1 small onion, finely chopped

Method

1. Mix all of the pastry ingredients in a food processor until it resembles fine breadcrumbs, then slowly add water to bind to a dough. knead until smooth, wrap in cling film and chill in the fridge for 30 minutes.

2. Beat the eggs, cream and salt and pepper together.

3. When chilled, roll out the pastry and line a 9″ flan tin or three 4″ tins.

4. Preheat the oven to 200C. Put a baking tray in the oven to preheat.

5. Add the chopped onion, and then the asparagus, to half-fill the tin and pour the egg and cream mixture over. Top with grated cheese.

6. Bake for 35 minutes or until brown. Serve hot or cold.