My Mediterranean Quiche!
I use a 11x8" 2inch deep rectangle roasting tin for this recipe, but you can easily adjust the quantities according to your own baking tray sizes
I prefer larger thinner quiches to smaller deeper ones but its personal preference!
(half fat to flour rule as usual!)
Plain flour 400g
100g Butter soft and cubed
100g Vegetable Fat (I use trex)
(OR you could just use 200g of butter)
2/3 Large Eggs (preferably free-range organic! We like happy hens
and happy hens make tasty eggs! )
Whole Milk (To determine the amount I crack the eggs into a measuring jug, whisk them up and whatever the measurement is, use the same amount of milk! so if you have 200ml of eggs use 200ml of milk - easy to rememeber!)
Dried Mixed Herbs
Handful of grated cheese
A few Sundried Tomatos
1 Red Pepper cut into strips
1 Red Onion cut into strips
Half a small courgette sliced
~You can do this with pretty much any filling, just use the eggs and milk as a base!
Sive your flour into a mixing bowl and add your cubes of butter. With a knife cut the butter into the flour until its as cut and combined as you can get it with the knife. Now get your hands in
! Combine it as much as you can, once its finished it should have a light breadcrumby type texture. Now add around 3/4tbsp of cold water and fold it in with a knife. If it is still to dry to stick together add a little more water until it does. You do NOT want the mixture to be too wet. Only add enough so that it will stick into a ball. Once this is finished you should have a clean bowl and one ball of pastry! Now wrap the ball in some clingfilm and put it in the fridge for half an hour.
While the pastry is chilling (haha!) you can prepare your vegetables and egg mixture. Chop and slice all your veg and put it to one side removing the waste (seeds/stalks etc). To prepare the egg mixture take your eggs and crack them into a measuring jug then mix them all up. Add the same volume of milk to the eggs along with a few shakes of mixed dried herbs and a handful of grated cheese and mix it all up again! You can also add a dollop of cream cheese too, this is entirely optional but LUSH
Making the quiche-
Set the oven to about 180c or gas mark 4/5
Now that your pastry is chilled, take it out of the fridge, lightly flour your surface and plonk your ball on and roll it with a rolling pin until you have a size big enough to line your tin which is about half a centimetre thick. Grease your tin then line it with the pastry and cut the overhanging edges off.
Add all your vegatables to the tin in a random fashion then pour over your egg mixture until it reaches just under the edge of the pastry!
Put your quiche into the centre of the oven and bake for 30 minutes (longer if it is deeper)