Quiche isn't just for the summer, it's fabulous with salad vegetables, home made coleslaw and chunky slices of crusty bread.
I used a mixture of Cheddar and Leicester cheese, I used to live in Leicestershire and so it follows that a piece of Leicester cheese can often be found in my fridge.
The blueprint for the filling is using 2 whole eggs and 300ml of dairy which should be double cream or creme fraiche. Add to this the extras of your choice and voila you have a delicious quiche.
The pastry recipe is one I came across ages ago from chef Tom Kerridge, it's so easy to make and roll out that once you make this you'll use this as your turn to recipe.
225g plain flour, plus extra for dusting
140g cold butter, diced
1 tsp icing sugar
1 egg yolk
3tbsp cold water
For the filling:
1 leek, washed, sliced and chopped
100g mushrooms,sliced
75g Cheddar cheese, grated
75g Leicester Cheese, grated
2 eggs
300ml double cream
freshly ground pepper
You will need: 23cm loose base fluted tin 2.5cm deep
1. Whiz the flour, icing sugar, a pinch of salt and the butter in a food processor. and rub in until it resembles breadcrumbs. Add the egg yolk and 3 tbsp cold water, whiz to form a firm dough. Wrap in cling film and rest for 20 minutes in the fridge.
If you have a Thermomix: add everything to the jug and set to 20 secs/speed 5. Check everything is combined.
2. Preheat the oven to 200ºC. Roll out the pastry and line the tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 minutes, then remove the paper and beans. Brush the pastry base with beaten egg and cook for 5-10 minutes more until the tart case is pale.
3. Turn the oven down to 160ºC.
4. Add a knob of butter to a frying pan, add the washed leeks and gently cook until tender. Remove from the pan and leave to cool.
5. Into a clean pan add a knob of butter, add the sliced mushrooms and cook until softened and tender. Remove from the pan.
6. Place a layer of leeks on the pastry base, followed by the grated cheese and sliced mushrooms. Season.
7. Mix the eggs with the double cream and pour over the filling.
8. Place the quiche into the oven and cook for 40 minutes until just set.
9. Remove from the oven and cool on a wire rack.
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Cheese, Onion and Potato Quiche
Cheese and Onion Quiche
Leek and Gruyere Quiche
