Having now settled in to life with a full time job and adjusted to no longer being a student, I have found that lazy Sundays are great days for experimenting in the kitchen. This Sunday I decided to go for a quiche – great for a light Sunday supper (especially if you’ve had a roast for lunch!) and also just as delicious cold the next day as lunch at work. You can experiment with the ingredients – goat’s cheese and tomato was very simple. You could for the classic quiche Lorraine (with bacon or ham) or just use whatever you find lying around in your fridge!
Serves 4 (as a main meal)
For the pastry
175g plain flour
4 tbsp cold water
A pinch of salt
For the filling
1 egg yolk
275ml double cream
A large handful cherry tomatoes (I had 12)
50g hard goat’s cheese
50g soft goat’s cheese
Salt and pepper
A drizzle of olive oil
1. Using your fingertips, mix the butter into the flour until it resembles large breadcrumbs. I have read that speed is important here, as if you allow the butter to become too warm, the pastry won’t come out properly. Try not to be tempted to over work it!
2. Very gradually add the water (teaspoon by teaspoon). Mix together initially using a knife or a wooden spoon, but start to use your hands to mould the pastry together. Again, time is very important here. Add a little more water if the pastry seems too crumbly but be careful not too add too much. Leave in the fridge for half an hour.
3. Meanwhile, preheat the oven to 175C/Gas mark 5. Place the tomatoes in a baking tray, season with salt and pepper and drizzle with a little oil. Roast for 20 minutes.
4. Roll out the pastry until it is large enough to cover your quiche tin – it should be no more than 5mm thick.
5. Carefully line the greased tin with the pastry and push down to ensure there is no air trapped underneath. Prick the base all over using a fork.
6. Bake in the preheated oven for 15 minutes.
7. Beat the eggs and the extra egg yolk (at this point set a little egg mixture to the side to brush the pastry with). Add the cream, beat again and add all of the crumbled goat’s cheese and then season with salt and pepper.
8. Remove the pastry from the oven, brush with the set aside egg and return to the oven for a further five minutes.
9. Pour half of the filling into the case, then add the tomatoes, ensuring they are evenly spread. Pour over the rest of the filling.
10. Bake in the preheated oven for around 30 minutes until the egg mixture has risen and is golden brown.
Serve warm with salad or save for tomorrow’s lunch!