Sunday, March 11, 2007

Real women do eat quiche

Here's the recipe for the quiche that has appeared a couple of times on We Dine (July 5th and January 27th). Apparently we need a quiche fix every six months.

We usually buy a pie crust (or two – they often come in packets of two, which is convenient for us!) instead of spending the time to make pastry, but there's no reason you couldn't make your own, if you have time and inclination. Or you could buy a packet of pastry and just roll it out to your pie plate size.

1. Pre-heat the oven to 350˚ and bake the pie crust blind (by lining it with parchment paper and dried beans or rice to weigh the base down or, if you're lazy, prodding it with a fork to make holes in the bottom so some of the air can escape and the crust won't form big bubbles). Bake for only five minutes.

2. Meanwhile, prepare your ingredients. I like broccoli a lot in quiche, but whatever you want to eat Рmushrooms, onions, artichokes, goat cheese, ham, asparagus, tomatoes, blue cheese (blue cheese is good (for those who can eat it) for flavour and it mellows in a quiche), spinach, bacon, prosciutto Рit's all good. You don't want anything too crunchy, though. On that note, you might also want to saut̩e or steam some of your veggies a little to take the crunchiness out of them, depending on what they are, of course. Don't bother with mushrooms, for example.

3. Then make the egg mixture. Heat one cup of milk (or lactaid, or soy milk) in a saucepan over a medium heat. You don't want to bring it to the boil. Beat one or two eggs (depending on size, and whether you want it quite eggy) and season with a little salt and pepper. Then add the egg to the milk when the milk is warmed through – not too quickly though, and not when the milk's boiling, as you'll just cook the egg.

4. When the mixture is uniform, take it off the heat. Arrange your vegetables and cheeses within the quiche crust, and carefully pour the mixture into the pie shell too, as high as you can without overflowing.

5. Then transfer to the oven, preferably on a tray (just in case), and bake for 25 minutes or so, until egg mixture is firm amongst the veg, the top layer is a little browned and the crust is done (golden brown!).

6. Enjoy! Goes well with a nice salad and a glass of white wine.

1 comment:

moyrad said...

Don't be afraid to experiment and susbstitue in your favourite cheeses or veggies.

The other thing to remember if you have milk allergies or are lactose intolerant use the lactose free or soy milk and sheep's or goat cheese.

I can't wait for our next one!!!