Lecker schmecker Sunshine Quiche

I have been wanting quiche for a while but kept putting it off as I wasn’t sure whether my little toddles would like it, and I know hubby is not really a quiche lover.

However the weather here has been gorgeous, and I could think of no better Sunday lunch than enjoying a tasty quiche with some salad and a glass of ice cold water out on our lovely balcony.  so today I gave in and decided to make one.  and would you believe it starts to rain whilst the quiche is still in the oven!

Now I’m not talking little raindrops that are barely visible to the eye.. I mean “Movie” style rain with thunder, lightening the works, forget picturesque views, the only thing visible from our balcony now was mud and puddles!

What I can say however is rain or sunshine the quiche was fantastic and my little boy loved it too! So give it a try.

Ingredients (remember there is no hard and fast rule that says you have to stick to this recipe exact! And if you do add extras why not leave a comment to share the idea)

Pastry

300g plain flour
150 cold butter (diced)
8tbsp Cold water
Filling

2 Tomato’s (de-seeded & chopped)
200ml cream
4 slices of good quality ham (diced)
2 small onions (peeled & finely chopped)
170g grated cheddar/mozzarella/or Gruyere – (keep some aside to sprinkle over the top)
50g grated freshly grated Parmesan
3 Eggs (beaten)
1 tsp dried Basil
pinch of nutmeg
100ml full fat milk
2 tbsp chopped chives
half tsp Olive oil
Seasoning
Method:

Preheat the oven to 200 degrees
Mix the flour and butter together in a large bowl using your hands until you have a fine crumbly texture, add the cold water and bring together.

Dust some flour over a surface and roll out a little larger than the base of dish you are using to cook the quiche in

rolled out pastry.

Grease the dish and place the rolled out dough into the dish ensuring that the extra pastry is folded over the side of the dish.
place in the fridge for 10/15mins

Whilst waiting for the pastry gently heat the olive oil in a pan and add the onions, stirring occasionally, keep the onions on a very low heat until they brown slightly and have a sticky appearance.

place some foil over the pastry in the dish and fill with cooking beans (I had ran out so just used large dried kidney beans) place in the oven and cook for 15 mins

Take out the foil and beans and put back in the oven for another 5 minutes (or until golden brown)
In the meantime make the filling by simply adding the remaining ingredients (inc the onions) to the beaten eggs and stir until everything is mixed well together. Season to taste.

Pour the egg mixture over the pastry and sprinkle with the remaining cheese.

Egg mixture just poured into the dish

Put back in the oven for another 20-25 minutes or until the top of the quiche has browned  nicely.

A cooked Quiche

Serve hot or cold, tastes great with a side salad!

Guten Apetit Folks!
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2 Comments Add yours

  1. Kay's Apprentice says:

    I have made this dish twice. The first time, the crust deserved an F (because I accidentally bought gluten free flour, oops!) and an A for the filling. I used mushrooms, tomatoes, and broccoli instead of the ham. The second time was a slam dunk! I bought the right kind of flour, which helped! I love this recipe as does my husband! Thanks so much for the recipe ideas!

    Like

  2. Kay says:

    Thank you Kays Apprentice for the feedback! and Ooh I may give those veggies a try next time.

    Like

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