Wow….I can’t believe it’s been so long since I wrote my last post. What have I been doing, I hear you ask!? Well to be honest, I have taken a break from baking but hopefully that will change very soon.
It all starts again with the work Bake Off today. To make the most of my recent impetus, I have decided to try a new recipe and not a tried and tested one. Do you think that is the right thing to do? Well, we shall see. It is all for a good cause; Macmillan Cancer Support – Worlds biggest coffee morning.
If the cupcakes I bake do well, I will share the recipe with you. If not, I will have to go back to the drawing board.
Today, I would like to share my vegetarian quiche recipe with you. It is easier than you may think. I hope you like it.
This recipe requires you to have at least 2 loose-based tartlet tins of around 12cm.
To make the pastry, mix the two flours in a large bowl, add the butter and rub into the flour with your fingertips until it resembles breadcrumbs.
Add the cold water 1 tbsp. at a time until the flour comes together to form a dough.
Cover the dough in Clingfilm and leave in the fridge for at least 20 minutes, but longer if you have the time.
Once the pastry is ready, divide into 4 equal pieces.
Roll out each piece until it is slightly larger than your tin. I only have two tartlet tins, so I make 2 the first day and then 2 the following day.
Lift the pastry into the dish and press into the bottom and sides.
Trim the pastry that overlaps the dish to neaten the edges.
Prick the bottom of the pastry several times with a fork.
Tear off a piece of baking paper to the size of the tartlet tin and place onto the pastry. Add baking beans on top of the baking paper. If you don’t have baking beans, you can use some uncooked rice instead.
After the pastry case’s come out of the oven, remove the baking beans and baking paper and put the pastry in the oven for a further 5 minutes.
Whilst the pastry is in the oven, whisk the eggs and double cream together in a big measuring jug.
Chop up the vegetables as small as possible and lightly fry the ingredients in a frying pan until soft. You do not need to fry the tomatoes.
Once the pastry case’s are out of the oven, add a layer of cheese so it lines the base.
Spoon your fried veg and chopped tomatoes and fill the pastry cases to almost the top, leaving enough space to add another layer of cheese.
Pour over the egg mixture so it fills the quiche. Leave about 5mm gap at the top.
If you would like to put a decoration on the top, you could add slices of mushroom or tomatoes.
Put the dishes in the oven for a further 30 minutes or until golden brown and firm to touch.
Add a cold carrot salad with the quiche, delicious.