Friday, 4 April 2014

Simple Roast Vegetable Quiche

How to make a delicious quiche AND pass on a few skills to a daughter!

Courgettes Preheat oven to Gas Mark 6 (200C).......

Cut up some vegetables into coin size chunks. You can use whatever you have available but these are what we used and are a traditional mixture.
- 1 med Onion
- 1 med aubergine
- 1 Red pepper
- 1 courgette
- 6 - 8 medium to large mushrooms, quartered

- 2 cloves garlic, unpeeled and crushed

Place in roasting pan and drizzle with olive oil
Sprinkle with a teaspoon of salt flakes and 1 teaspoon dried mixed herbs.
Place in oven for 20 - 25 minutes
Remove from oven and peel garlic, crush or chop and return to veg mixture.

While veg is roasting make the pastry...

(1oz flour = 30g = ½ level tablespoon)
- 6oz (180g) flour
- 3oz (90g) butter
- pinch of salt

Rub butter into flour and salt until it resembles breadcrumbs
Add enough cold water to bring together into a dough - don't over-knead!

Rest pastry in fridge for 15 mins.
Roll out pastry and line quiche tin.
Turn the oven down a little to Gas Mark 5 (180C)
Bake the pastry blind for 15 minutes until it looks nicely dry.

(Tip: blind baking is best done by lining the pastry case with baking parchment and tipping baking beans into the middle - this prevents air bubbles in the pastry from lifting the bottom. Alternatively you can prick the bottom all over with a fork.)

Brush with beaten egg to seal any cracks in the pastry and return to the oven for 5 mins.

While blind baking the pastry case you can make the egg mixture:........

Beat 2 large eggs with ½ pint of milk and 3oz (90g) cream or cream cheese then season to taste adding salt, pepper, mustard, cheese...

Fill pastry case with veg
Pour on egg mixture
Top with grated cheese
Bake for 35 mins till golden brown.

Serve with some steamed broccoli or a green salad and some salad potatoes...