Or A basic quiche recipe that can be adapted to suit your taste or pantry contents
Before going to Burleigh last week, I was faced with a fairly full fridge that needed to be rationalised. Experience has shown that when left alone for a week or longer, TM would rather risk scurvy than voluntarily eat anything green. So what to do with all those bits and pieces – a quiche! Aptly named “Empty the Fridge, we’re going on holiday quiche” for this occasion, as I was thinking that I would make it Friday morning, and safely store it and take away with us. Things didn’t quite work out that way. Once Mr L could smell that cheesy goodness, he had a slice (and a large one at that!) for breakfast. And a Saturday morning visit from Mr L’s friend Sam-I-Am saw the end of the quiche. That is the beauty of quiche – great for breakfast/brunch, fabulous for lunch, the ultimate picnic food, something in the fridge for those ever-hungry boys to snack on, and always welcome as a “care and concern” meal. (For those who don’t know, “Care and Concern” groups run through church and school groups and assist families in need with food. I am always looking for something that can be easily transported, frozen and reheated, so will mark items for you that fit this bill.)
Quiche is quite a staple in our house as we have a fairly constant supply of eggs from our “girls” – Jezebel, Kiki and Lavender. Mr L likes a slice in his lunch box, although he does prefer his quiche to be served warm, and I find it a useful way to use up bits and pieces from the crisper.
Start by making the same pastry as in the Zucchini, Feta and Mint Tart. I ended up with enough pastry to make a smaller quiche as well which I passed on my Pilates instructor. You can of course use short crust or puff pastry if you prefer, but please just try making your own once – you won’t be disappointed.
Roll out your pastry and fit into your desired dish. I used a ceramic pie dish in glorious red that was a gift from my Zia, but you could use use a fluted tart tin if you have, pie dish or even a square dish. (For Care and Concern meals I use a disposable foil tin.) I covered the base with spinach leaves – about a handful and a half. It might look like a lot, but these collapse once the heat is added so it will be fine. I like my quiche “loaded” – if you would prefer less, put in less! Note to mothers – I may have told Mr L that putting spinach on the base of the quiche stops the pastry from going soggy and is therefore essential. This may not be true but is and effective way of sneaking in more green veg. No harm, no foul I say! I then added some cooked corn kernels (from one ear of corn) and three rashers of bacon which had been cut into strips and fried until golden:
Now of course, you can leave out the bacon if you are a vegetarian, and if you stay tuned I will give you some suggestions for other filling combos that we like below. After this pic was taken I threw in a handful of fresh parsley leaves.
Add a cup of grated cheddar cheese and then you are ready to mix up the “custard”.
Look at these beautiful eggs! Now, not everyone is lucky enough to have their own chooks, or to live close enough to me to be the recipient of our surplus eggs, but please try to source some fresh local eggs. The difference in taste, colour and consistency is amazing! To these glorious eggs, add a cup of cream and whisk until just combined. Add some salt and pepper and pour over the filling.
Sprinkle with a little nutmeg and then pop into a preheated 180°C oven for 30 – 35 minutes or until puffed and golden brown and centre is firm to the touch. Let sit for 5 minutes before slicing, or allow to come to room temperature to serve or refrigerate. This quiche stores well in the fridge for several days and if freezing, I usually slice and wrap individually.
Other favourite flavour combos:
- Spinach and bacon
- Zucchini and corn
- Mushroom and spinach
- Tomato and basil
- Caramelised onion, goats cheese and thyme
- Asparagus, ham and parmesan
- All of the above! There is no wrong answer!
Fresh herbs make an amazing difference to your quiche. Think about combinations that you like and experiment – please let me know if you have a winner!
And just to show you how beautiful Burleigh Heads is:
- ½ cup plain flour
- ½ cup self-raising flour
- 60g cold butter, cut into small cubes
- ¼ - ½ cup milk
- extra plain flour for kneading and rolling pastry
- 5 eggs
- 1 cup cream
- 1 cup grated cheese
- Filling choices:
- 60-100g spinach
- 3-4 rashers of bacon, diced and fried until golden
- 1 ear of corn, cooked with kernels removed
- Zucchini, grated
- fresh herbs
- Preheat oven to 180°C.
- Place flours and butter in a bowl and rub the butter through until all combined and resembles fine bread crumbs. Slowly add some milk, mixing and adding until a ball of dough forms. Turn out on to a floured surface and knead until smooth and elastic then roll out to fit your tin (I used a pie dish base measurement 18cm and there was enough pastry left to make a smaller quiche as well). Press pastry into case and set aside whilst making the filling.
- Choose filling ingredients. For the featured quiche, I used bacon, corn and spinach with some fresh parsley. Place filling over pastry base and cover with grated cheese.
- Lightly beat eggs and cream until just combined. Add salt and pepper.
- Pour custard over quiche filling, sprinkle with nutmeg, and cook in oven for 30-35 minutes until golden brown and firm in the centre.
- Remove from oven and let sit for 5 minutes before slicing. Serve with a green salad for lunch, or as part of a brunch
I used cheddar cheese, but adding in ¼ cup parmesan cheese really boosts the flavour, especially with tomatoes. Adjust the cheddar accordingly
Cooking time may vary according to your oven and the size of the eggs or choice of filling ingredients. If the centre is not firm after 35 minutes, place quiche back in oven and cook for a further 5 minutes. If the top is becoming too brown, cover with some baking paper during this process