Everyone loves a quiche, especially me. It’s got some of my favourites rolled into one after all with all that cheese, cream, pastry and more cheese…it’s just so
healthy good! With my current pre-thesis spare time, I’ve been doing quite a bit of cooking (such as homemade burgers) and more importantly, blogging, half the time about cooking.
Back in the days when I was a vegetarian, my mum would make this quiche all the time for me and I thought it was time to try and make one all by myself, as before I know it I’ll be flown from the nest for good. This is a great recipe for the summer, you can have it hot or cold, inside or out.
1 sheet of ready made and rolled shortcrust pastry (you can make your own if you want, I’d follow this BBC recipe)
2 red onions
A big handful of washed watercress
1 pack of soft goats cheese
300ml double cream
Salt and pepper
- Preheat the oven to 180ºC and unroll your ready made pastry and line a tin, I used a relatively deep cake tin, but if you’ve got a quiche tin, go for it. If you’ve got a tin with a removable base, that’s even better.
- Line your tin with the pastry, tucking it into the sides and pricking the base with a fork. Push some parchment paper or tin foil onto the pastry and weigh down with something like rice or dried beans. This method is called blind baking, and you will need to bake the pastry for about 20 minutes.
- Chop up the peppers and onions into slices and fry over a medium-high heat.
- When the peppers and onions are lovely and soft, sprinkle in a couple of tablespoons of caster sugar and add lashings of balsamic vinegar*. You want the sugar and balsamic vinegar to cook down, to the point where it’s nice and thick.
- Let the peppers and onions cool and check on the pastry case. When it’s very light brown, you can remove the baking parchment and brush it with a bit of egg white from one of your three eggs. This will form a seal against the liquid, you just need to bake the case for another 5 minutes now.
- In a jug, mix together the cream, eggs, seasoning, dried herbs and a pinch of nutmeg.
- When the base is ready, remove from the oven and cool it slightly, then we can start layering the ingredients.
- First, place a good layer of peppers and onions on the bottom, if you’ve made too much, keep them in an airtight container and add them to another dish (waste not want not!). Then, spread the watercress over the top, if there are any thick bits of stem, snap them off and discard. Finally, break up the goats cheese and place on top of the watercress.
- Pour over the creamy mixture and bake in the oven for 25-30 minutes, when it’s ready it should have golden brown bits but still have a slight wobble in the centre.
Here’s the final result! Unfortunately I suffered from the curse of the soggy bottom, which means I wouldn’t win The Great British Bakeoff with this quiche (nooooooooooooooo!), and it got slightly stuck in the tin. But it tasted great and the cream was silky smooth and not overdone, which is the important thing. Not too bad for my first solo quiche.
Have you got a favourite quiche recipe? Share in the comments below!
*I know balsamic vinegar sounds very fancy for a student house, but it’s brilliant in other recipes like pasta sauces and a single bottle lasts me over a year, plus it’s only a couple of pounds.