I like quiche. And tart. And flan. What’s in a name? Quiche is a little chi-chi, tart seems too fruity and flan is just school dinners (if you attended a UK school in the 80s then sorry to remind you). Regardless of name, I bring you a recipe that uses plenty of summer vegetables from my allotment and is completely meat free! Phew, that was a tough one.
I’m using whatever vegetables I had ready to harvest: use what you have and experiment a bit.
For the filling:
- 1 courgette (about 200g)
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 280ml double cream
- 3 medium eggs
- 2 tomatoes (1 for garish garnish)
- Salt & pepper
Optional is 100g mature cheese. Not really necessary but tasty all the same.
For the pastry (pie crust): I’m using a ready made sheet of shortcrust. However, make your own if you must. Just remember to refrigerate it before rolling.
Chop all vegetables as evenly as possible and fry in a little olive oil until all the moisture has gone. I find the veggies cook down by a third and become a touch caramelized: all very tasty. Leave to cool.
Take your pastry (pie crust) and line a loose bottom baking tin. If using ready made, gently roll out to fit. Don’t trim any overhang until after baking! Confession time: I had to patch the pastry because it tore up as I was lining my dish. Bah! When you’ve got that done you can blind bake it or not. I do because I want a crisp base, not one of raw, soggy mush.
For the fillings, mix the cream, eggs and seasonings together. Don’t over do it: nobody wants whipped cream in their quiche. Spoon the cooled veggies over the now nicely golden pastry, sprinkle the cheese (if using) and finally pour in the creamy egg mixture.
Slice one of the tomatoes and arrange it tastefully on the top. Fanny Cradock might not approve but she was **** anyway. Bake @180°c for approximately 30 minutes until the filling has browned but not quite set. A rustic treat awaits…
Trimming the pastry is a delicate job but go steady and it won’t break (much). I’m serving this with lots of salad and new potatoes. Just because. This Quiche Angleterre is a tasty one: the creamy filling, the sweet/savoury vegetables… A crisp base, too!
Do you like this ‘quiche’? Any suggestions you have from your own creations? Drop me a line below. Thanks for stopping by at BBBB.