Week 2- Spring Quiche.
- sea salt
- freshly ground black pepper
- 1 red onion- cut into thin slithers
- 1 courgette – cut into semi- circles
- 75 g baby spinach
- 4 large free-range eggs and 150 ml double cream-mixed together
- 75 g goat’s cheese or cheddar cheese
- Fresh basil (optional)
- FOR THE PASTRY:
- 300 g self-raising flour , plus extra for dusting
- 150 g unsalted butter , at room temperature, cubed
Large mixing bowl, loose bottom quiche tin, rolling pin or a glass bottle, cling film, frying pan, jug, greaseproof paper and baking beans or rice.
- To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in cling film and place in the fridge to rest for 30 minutes.
- Preheat the oven to 180ºC/350ºF/gas 4. Fry the onion, then place into a bowl. Repeat with the courgette and add to the bowl. Then wilt the spinach and add to the bowl.
- On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Gently press the pastry into the tart tin, moulding it to the tin as you go (don’t worry if it breaks – patch up any holes with spare pastry).
- Trim away any overhanging pastry, then line with a circle of greaseproof paper. Coat the bottom with uncooked rice or beans, then bake in the oven for 8-10 minutes, or until lightly golden. Remove the rice or beans and greaseproof paper, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp.
- Spoon the greens and onion into the pastry case, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 30 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.