It might be the end of the Waste Watcher’s campaign, but it certainly doesn’t mean the end of (banging on about) Waste Watching….!
You may have forgotten about my little Waste not, want not series, as it’s been a while since I posted on it, but things have been kind of busy, and in order to keep you all abreast of all that has been going on (saving the world, patching jeans, again, and the like..) I have neglected this poor series. So back to business, and here is the latest in the collection of posts concentrating on how to make sure you use up all the food you have spent your hard earned pennies on! The original post is here, and then there were posts on omlettes and frittatas, soup and risotto.
Today, it’s all about…
I used to hate quiche when I was younger-I remember gagging on it in that lovely way that children do when they are forced to eat something they dislike!
But homemade quiche is a completely different kettle of fish to insipid, runny shop bought affairs, and I would encourage any quiche-haters to give it a go.
First, you need to make the pastry. You can obviously use shop bought ready rolled, but this is, after all, a Make Do and Mend Year, so here is how I make mine:
- Blitz 120g cold butter with 240g plain flour in a food processor (or you can rub it in by hand, but I always find this a bit too much like hard work, and get much better results using the food processor)
- With the motor still running drizzle in small amounts of cold water slowly until the pastry starts to come together. Then knead into a ball. I try and then flatten it into a disc, so it make sit easier for rolling out
- Place the pastry in a freezer bag, folding it round to make it vaguely air tight, and sit it in the fridge for at least 20mins to let it rest
- Pre-heat your oven to180C
- Roll out to about 0.5cm depth, and then use to line a loose bottomed flan tin. Place the whole thing on a baking tray, (pre-heated if you are organised enough to remember, I rarely am) this makes it easier to take it in and out of the oven. ) if you are organised enough) Prick with a fork, then line the pastry case with foil or greaseproof paper, and baking beans, and bake for 10-15mins, then remove the baking beans and the lining and bake for another 5-10minutes
While your case is baking, you need to make your filling-this is where the tired veg comes in…
- Yet again, Roasted veg work well, with the advantage that you can roast them at the same time as your case is cooking (you might just need to put them in a little earlier)
- Or gently fry off some onion and bacon for a classic quiche lorraine
- Chunks of roasted butternut squash are yummy, with wedges of roasted onion
- Leek and bacon works pretty well in almost anything
- Roasted pepper and goats cheese is another favourite, with some fresh basil dotted about
For the custardy bit
- In a jug, whisk together 2 free-range eggs, with about 200-250ml double cream (extravagant I know-I’m sure you can use single cream, or even milk instead), and season to taste
Then when your case is cooked, assemble and cook
- Scatter your veg/bacon/other over the bottom, and pour in your eggy mix-try not to let any seep over the edges or you will get a ‘soggy bottom’
- If you like, you can then sprinkle over some grated cheese, or some dollops of goat cheese or whatever you have in the fridge, and then bake for 25-30mins. It should be a nice golden colour with a hint of a wobble in the middle (Nigella would I’m sure say something about inner thigh wobbles at this point-this does remind me that BigSmall gleefully pointed out to me that my “bottom shudders every time I take a step” when I got out of the shower the other day-aren’t Small people charming? Time to hold off the double cream maybe..?!)
- I think you are then supposed to let it sit for 5-10mins before eating, but again I am rarely organised enough, and dinner is usually running late as it is..!
I can assure you that homemade quiche is sooooo much nicer than it’s shop-bought counterparts. My main criteria for tea recipes is ‘can it be on the table in less than an hour’, and this can just about be done! Of course, if you are super-organised, you can pre-bake your case, and even pre-prepare your filling, so that all you need to do is chuck it all together and cook. Uncooked pastry cases also freeze well, so I really should start making two at once, and then freeze one for another time.
Are you a quiche fan..? Any other ideas for tasty fillings? Please do leave a comment 🙂