Sunday, February 2, 2014

Vegetable quiche ...

I had a glut of eggs so for Friday night's dinner I decided to knock up a quiche.

I used Rachel Khoo's recipe from her Little Paris Kitchen book - i doubled the pastry recipe so there would be anough for my big quiche dish.

I over-softened completely melted the butter but thought, I'm not wasting 180gms of butter so I threw it in the food processor with the flour, salt, little bit of sugar, eggs and water, cursed under my breath said a prayer and blitzed it until it came into a ball! Then I re-read the recipe and it said to refrigerate for 3 hours! I wanted to eat the quiche in an hour!

I thought, bugger it, I'll roll out the pastry, put it in the dish and give it 30 minutes in the fridge while I chop and prepare the other ingredients...

Then I blind baked the crust for 12 minutes... It looked really good!

In a bowl, I broke about 8 eggs and whisked (very small free range local eggs), chucked in a big handful of fresh baby spinach, two of my homegrown tomatoes, one big portobello mushie, sliced the kernels of a cob of corn, two rashers of lean bacon, grated a small zucchini and put in a glug of cream (about 150 mls).

I gave all this a good stir and a good crack of black pepper and salt. Tipped it into the crust, topped with grated low-fat cheddar cheese and slices of tomato (bought).

Into the oven for 40 minutes...

Best quiche ever! The pastry was lovely and buttery and the pie cooked through to perfection!

Can you see I never tempt fate of anything sticking? Baking paper is my kitchen friend and I use it when cooking anything!

We enjoyed the rest of it for lunch on Saturday. Give a quiche a whirl and fill it with your favourite veggies!

Cheers - Joolz xx



  1. That quiche looks great even though you didn't exactly follow the recipe :-) Yes baking paper is my friend too. I need all the help I can get with my cooking. LOL!

  2. Looks absolutely scrumptious xx

  3. That looks delicious - and I'm glad it turned out even though it started as a bit of a disaster. Better that way around, than starting well and then falling in a heap :-)

    You've inspired me to order that book from the library and try out her pastry recipe. I'd like a nice, reliable and tasty quiche base. And yes, baking paper is a must. For biscuits, pasties, cream puffs and buns I have a reusable baking mat for my tray, but for other things, it's always baking paper.

  4. It looks beautiful AND delicious. I am getting a little bored with soup, but it's still cold...a quiche might be a good alternative for a light supper, and I think I have everything I need. Thanks for the suggestion.

  5. That looks delicious. I should use baking paper. I never do but it must make clean up much easier.


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