I love quiche! It is one of my absolute favorite things to eat, but I can’t eat it to much otherwise I will start to look like a quiche! Except they gorgeous so maybe it isn’t such a bad thing! haha
I made two large quiches this week, and decided to take some pictures of the process for the visuals beings out there like me who benefit greatly from pictures!
200g plain flour
100g cold butter
2 tables cold water
- Tip flour into a mixing bowl. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour, lifting it in the bowl as you do so to keep it light and cool. Continue until it looks like breadcrumbs. Shake the bowl and any larger lumps of butter will come to the surface to rub in.
- Sprinkle in 2 tbsp cold water and mix with your fingers until the mixture starts to come together. Gather the dough with your hands, wiping it round the bowl to pick up stray pieces. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.
- Sprinkle the rolling pin lightly with flour. Roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape.
- Set the flan tin/quiche tin on the baking sheet. Tip: Cut out a piece of baking paper that fits your tin. It helps later on if you need to take the quiche out. When the dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Press the dough into the corners of the tin using your fingers, don’t trim off the edges. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
- Carefully trim off the excess pastry using a small sharp knife and use as required, cooling if needed.
- One onion, chopped
- 2 cups butternut
- Few sprigs of thyme
- Salt and pepper to taste
- 1 cup cubed feta (I use Danish feta)
- 5 eggs
- 125ml cream
- Cheddar cheese
- Fry onion
- Steam your butternut for 2 minutes, or if you have time, then roast it for 30 minutes on 200 degrees C.
- Add the butternut to the onion. Fry until soft
- Add the thyme, salt and pepper to the filling
- Once the butternut is soft take the pan off the head and add the cubed feta
- Lightly beat the eggs and cream together in a bowl.
- Pour the butternut filling into the pastry crust, followed by the cream egg mixture.
- Season and top with cheddar cheese and bake for 30 minutes at 180°C
Steps in summary:
1. Make your base and then blind bake it
2. Cook individual filling ingredients
3. Beat egg and cream mixture
4. Pour butternut mix into case, followed by egg cream mix
5. Top with cheese and season
6. Bake for 30 minutes at 180 degrees celsius
7. Enjoy, and try and share it! :)