Quiche is something a lot of people really can’t be bothered to make, including me up until very recently. You can get great ready made quiche in the supermarket, so why bother?
Homemade quiche really is on another level, especially when it is still warm out of the oven. You can put whatever you like in it…roast vegetables, bacon, ham, fish, different types of cheeses. You don’t have to make your own pastry, but again, it’s worth a go because when you have made it once you will see how easy it is, if a little time consuming. If you don’t want to or don’t have time, you can either buy shortcrust pastry sheets or a pre-baked quiche case.
True, if you make your own pastry it does need a bit of time. You need to chill it, blind bake it, etc. But if you do have the time, then give it a go and I promise you will want to make it again.
There isn’t much else to say about quiche really…this one has a lovely creamy filling which is perfect with smoked salmon, chives and grilled courgette strips. I have used low fat cream cheese and no cream, so as quiches goes it is pretty healthy. Unfortunately this isn’t the best picture as I hadn’t trimmed the edges of the pastry yet, but you get the idea!
This recipe makes a 22cm quiche, perfect for lunch or dinner with a side salad e.g. crisp lettuce, grated carrots and sliced radishes.
- Prep Time : 1h 30 min
- Cook Time : 50 minutes
- SHORTCRUST PASTRY
- plain flour - 250g
- Butter - 125g (cut into cubes)
- Milk - 50ml
- 1 egg
- rock salt - pinch
- 3 eggs
- Milk - 200ml
- Light cream cheese - 3 tablespoons
- 1 courgette - cut lengthways into thin strips
- Smoked salmon - 120g sliced into short strips
- Chives - small bunch, chopped
- Cheddar - handful, grated
- salt and black pepper - to taste
- olive oil - 1 tablespoon
1. Put the flour, salt and butter into a food processor. Pulse until the texture is like breadcrumbs. Add the egg and pulse another couple of times.
2. Slowly add the milk whilst pulsing until the mixtures starts to combine together. Remove onto a lightly floured surface and knead a couple of times. Shape into a smooth, round ball. Wrap with cling film and chill in the fridge for at least 30 minutes.
3. Heat a grill pan on a high heat. Pour the oil and a pinch of salt and pepper over the courgettes. Make sure the oil and seasoning is covering the courgette.
4. Place the courgette on the heated grill pan for a couple of minutes on each side or until char lines have formed. Remove from the pan and leave to one side.
5. For the filling, crack the eggs into a bowl. Add the chives, grated cheese, a pinch of salt and some black pepper and pour in the milk. Whisk together with a fork.
6. Remove the pastry from the fridge once cooled. Roll it out on a lightly floured surface until it is 2-3mm thick.
8. Lay the pastry over a lightly greased tin, around 22cm in diameter. If you prefer, use a flan tin. Press down lightly until it is moulded to the tin. Prick all over with a fork. You can remove some of the overhanging excess pastry but you want at least 1/4 inch above the edges of the tin as it will shrink. Ideally, place in the fridge for another 30 minutes before baking. You don't have to, but if you don't it will shrink more in the oven so you need more excess pastry around the edges.
9. Pre heat oven to 190 degrees.
10. Remove pastry from the fridge. Cover with baking parchment, fill with backing beans or dry rice to weigh it down. Place in the oven for 20 minutes.
11. Remove from the oven and discard the baking parchment/beans. Turn the oven down to 170 degrees.
12. Scatter the salmon over the base. Spoon the cream cheese over so there is an equal amount across the base.
13. Pour over the egg mixture. Place the courgettes on top in pattern according to your liking...either criss-cross or fanning out from the centre like the picture.
14. Place in the oven for 30-40 minutes or until golden brown.
15. Allow to set once out of the oven before you remove it from the tin. Before you remove it, you can trim off any excess pastry.