I’ve done quiche recipes in the past, but there are a few things about this one that are worth a mention. The tart dough is what’s leftover from making a Frangipani tart (that’s an almond-y tart), and it’s completely different to the shortcrusts I normally whip up in ten minutes (check past quiche recipes for the fast crust if you’re short on time).
The dough I used is super flaky, very much like using puff pastry, yet doesn’t require nearly as much folding. I made a very thin crust, so the edges were even crisper. You can of course use any pastry dough you want, but this one will be a winner on my list for a good long while. Meanwhile, the filling is the sort of thing you wack up in ten minutes, with whatever veges you have lying around, some eggs, and salt. So really, it’s like an egg & vegetable tart. No added cream makes it really easy to decide to whip up on the day without really needing to pop out for extra ingredients (especially if you make the pastry ahead of time and freeze it…or I suppose you could use store bought…sigh). EDIT: If you want to bulk it up a bit protein wise, cottage cheese actually works amazingly well, and isn’t high in fat.
Perfect for lunch the next day, reheated or cold.
I also got to use my brand new non stick quiche pan, which has higher sides and bigger folds, making it super cute and pretty. What can I say – I’m a sucker for kitchenware sales ($10 from Stevens, down 50%). Bring on the quiches and tarts with a decent heft of filling, I say!
For this particular quiche I used some small broccoli florets and onion that I cooked up first, plus some mushrooms and peas – a strange combination, I know, but it makes a decent lunch with the inclusion of all that greenery, you see.
Super casual, functional yet delicious vege quiche.
makes one 9″ quiche, just under 1″ thick (serving 4 as a large side)
Crust (makes 2 lots, I say make it all and freeze half for using later)
from Manggy’s blog No Special Effects
150g unsalted butter, chopped into 1 inch cubes and frozen 20 mins beforehand
225g (1 1/2 c + 1 Tbs) flour
1/2 tsp salt
75ml (approx 1/3c) super cold water
First thing to do is put your cold water in the freezer. Meanwhile, cut butter, flour and salt together with two knives, two forks, a pastry cutter or a food processor. Do not do this with your fingers, as the heat from your hands will soften the butter and it will not turn out flaky. You want the largest chunks of butter to only be about 2cm at the greatest length, and the whole thing to look like breadcrumbs with some small lumps of butter in. Remove water from the freezer and add gradually to the flour & butter mixture, using a spoon to bring it together into a dough. Only add as much water as is needed to get the dough to come together. Here you may need to use your hands to incorporate the last bits of flour (best to rinse hands in cold water first). See, cold kitchens can come in handy!
Divide the dough in half, form a ball with each half, and flatten into a disc. Place in a plastic bag and refrigerate for at least 2 hours. If you want to make the quiche as a speedy dinner, it’s best to prep the dough the night before.
4-5 free range eggs
1c broccoli , cut into small walnut sized florets
1 onion, chopped finely
approx 1/3c frozen peas
1 tsp salt
freshly ground black pepper, to taste
pinch dried oregano
optional: 1/2c grated strong cheese, quartered and sauteed button mushrooms (works best if you brown them with the onions!)
Heat about 1 Tbs oil in a frypan over medium heat. Add onions, oregano and broccoli to the pan, and cook, stirring every 2 minutes, until onion is golden and translucent and the broccoli has changed colour to a much brighter green. You’re only half cooking the broccoli at this stage remember, as it will cook further in the oven. Remove pan from heat, and add frozen peas to the hot pan, and let defrost in the pan.
Meanwhile, whisk the eggs and salt until slightly frothy. Set aside.
This bit requires you to work speedily, so the pastry stays cold (and turns out flaky). Preheat the oven to 190C (375F), with a rack in the center. Grease a 9″ cake tin, quiche pan with removeable bottom or 9″ springform cake tin (unless they’re nonstick). Make sure all your filling ingredients are ready to go. Flour a working surface, and roll one portion of your dough out to a 13″ circle (you want just under 2 inches of overhang on each side to be the edge of your quiche). Fit into your prepared pan (if using a cake tin, you may need to press the pastry to the sides).
Pour the whisked eggs into the crust, and scatter the broccoli and onion over evenly. Scatter over the mushrooms, and then the cheese. Finish with freshly ground black pepper. Bake in the center of your oven for about 30 minutes (check at 20 minutes), until the sides are golden and the egg filling is just set. Remove from tin and cut up to serve on a chopping board or similar. Enjoy with a fresh salad.