My favourites are salmon, leek and cream cheese or asparagus, bacon and brie though if asparagus is too expensive i often substitute spinach. quiche is great also for using up bits and pieces of cheese that might be left in the fridge.
I love a very simple leeks quiche. I simply sweat the leaks (finely sliced) in butter. Then mix them with a tub of half fat creme fraiche (Yeo Valley is good), 2 larges eggs and a handful of gratted cheese (mature cheddar, parmesan or gruyere). I also add a pinch of saffron.
Another favourite is a tomato and mustard tart, not exactly a quiche but so much easier: brush the blind baked pastry case with mustard, add sliced tomatoes, a bit of thyme and a drizzling of olive oil and bake.
And the perfect summertime recipe, when tomatoes are at their best: a mix of cherry tomatoes and plum tomatoes (chopped), creme fresh and eggs (a tub of cream for 2 large eggs), a dollop of pesto, some parmesan.
just a word on shortcrust pastry: home made is a doodle, no hydrogenated fats and so much cheaper than shop-bought. The recipe below is the easiest and a no fail:
250g of plain flour
125g of soft butter (not melted)
a bit of water or milk
rub the butter in the flour (add a pinch of salt if wanted) until it looks like breadcrumbs. Add a bit of water or milk, a spoonful at a time, until the dough comes together. Do not knead too much or it will be though. Bring into a ball and use immediately. Putting this pastry in the fridge will harden it
And you can swap some of the plain flour for wholemeal flour
Friday 25 March, 2011 at 3:36 pm
I was planning on making a quiche this weekend. What perfect timing.
Friday 25 March, 2011 at 3:41 pm
Ooo disagree about the chicken and eggs. I had a chicken and chorizo quiche the other day that was very very delicious.
Friday 25 March, 2011 at 4:11 pm
My favourites are salmon, leek and cream cheese or asparagus, bacon and brie though if asparagus is too expensive i often substitute spinach. quiche is great also for using up bits and pieces of cheese that might be left in the fridge.
Friday 25 March, 2011 at 10:02 pm
My favourite fancy quiche is chorizo,blue cheese and leeks. Hard to beat ham, cheddar and tomato too.
Monday 28 March, 2011 at 9:14 am
I love a very simple leeks quiche. I simply sweat the leaks (finely sliced) in butter. Then mix them with a tub of half fat creme fraiche (Yeo Valley is good), 2 larges eggs and a handful of gratted cheese (mature cheddar, parmesan or gruyere). I also add a pinch of saffron.
Another favourite is a tomato and mustard tart, not exactly a quiche but so much easier: brush the blind baked pastry case with mustard, add sliced tomatoes, a bit of thyme and a drizzling of olive oil and bake.
And the perfect summertime recipe, when tomatoes are at their best: a mix of cherry tomatoes and plum tomatoes (chopped), creme fresh and eggs (a tub of cream for 2 large eggs), a dollop of pesto, some parmesan.
you got me hungry now….
Monday 28 March, 2011 at 9:18 am
just a word on shortcrust pastry: home made is a doodle, no hydrogenated fats and so much cheaper than shop-bought. The recipe below is the easiest and a no fail:
250g of plain flour
125g of soft butter (not melted)
a bit of water or milk
rub the butter in the flour (add a pinch of salt if wanted) until it looks like breadcrumbs. Add a bit of water or milk, a spoonful at a time, until the dough comes together. Do not knead too much or it will be though. Bring into a ball and use immediately. Putting this pastry in the fridge will harden it
And you can swap some of the plain flour for wholemeal flour
Saturday 2 April, 2011 at 11:43 am
I revived a recipe that my mother used to make years ago from a Sainsbury cook book. I really enjoyed it, although the children weren’t too impressed:
https://docs.google.com/document/d/1OKp-3–rNlgmvKIOjpbmLUMNPocz8o-9R98JVDkABU0/edit?hl=en