Well I am back with a bang! After a rather eventful weekend it’s high time I made some fooooood! And I had some goats cheese that was staring out at me every time I opened the fridge. So I decided to use it up! And what better way to use it up than in a quiche. With aubergine, some courgette, a few peppers, and of course mushrooms!
Here’s what it looked like..
The pastry is butter heavy so its just lovely and flaky. Not the best for the old calories but sure that’s the way it goes 🙂
This is enough for an 8″ tin. I used a cake tin with a removable bottom to make it as a quiche should be able to stand on its own once it’s cooked!
Ok, so heres what you need:7 oz cream flour 5oz butter, very cold and chopped into cubes
1 teaspoon of sugar 5-6 tbsp of ice cold water Baking beans. ___________________________________
1 Aubergine 1 Courgette 1 Pepper 4 portobello mushrooms Good quality goats cheese ___________________________________
Pinch of salt 3 eggs 250mls cream Small pinch of pepper Small pinch of nutmeg
- Ok. Start with your pastry. Mix your flour and sugar and add in the butter. Now you can either blitz this in a food processer, or rub it in until it resembles coarse breadcrumbs. I blitzed and it looked a little something like this: which is a terrible photo but you get the idea!
- Next, pop in your water. Start squeezing the dough into a ball. It will come together!
- Turn it out onto a lightly floured surface. Now to bring it together, get the heel of your hand and start pushing the dough in little bits away from you. It’ll start to turn into a lovely smooth goopy ball sometime after about 3 mins of doing this!
- Then you just have to scoop it up, form a nice smooth ball, cover in clingfilm and pop it in the fridge for a few hours until nice and firm.
- In the meantime, prepare your vegetable. Cut the 4 ingredients into even slices.
- Heat up a griddle pan until piping hot. Place the slices on until the look lovely and… well.. griddled. Like this:
- Yum. Now do that with all the veg, and then just pop them into an ovenproof dish. You want to give them about 10-15 mins depending on thickness in a 200* oven. Look at these lovely items:
- And while they are getting ready, you can check on your pastry. When it’s nice and firm, you can take it out and roll it out. It’s handy to do this between 2 pieces of clingfilm as it’s a tough pastry to work with! Mine was a little thick, but about 1/8 inch thick should work!
- Line your well buttered tin with the pastry, carefully. Press into the tin lightly. Trim off any excess pastry.
- Use greaseproof paper to make a package for your baking beans and line the pastry case. You are going to pop it in the oven for 8 minutes, then take the beans out, and bake for 2 more minutes until just coming away from the edges.
- Mix your eggs, cream, nutmeg and pepper in a bowl.
- Take your roasted vegetables and arrange in the partially baked pastry case.
- Pour the egg mix in until 3/4 full. It will rise up so you need to give it a bit of room to do so!
- Arrange your goats cheese on top and push a little down into the mix if you wish (and I did wish.)
- Pop the whole thing into the oven (180*) for about 30-40 minutes. But not before taking a photo of course. Like this one…
- It is done when you take it out of the oven and a knife come out of the centre clean. When it’s done, just let it sit in the open oven for about 5 minutes to rest.
- This wasn’t done fully but still looked pretty good!:
- Serve. Eat. Enjoy.