Which Quiche?

I will make the first and most important admittance now, I do not like quiche. I don’t. I have issue with quiche and omelette. There is something about baked egg which reminds me of the inside of a mattress protector or that felt found within roofing.

However, Anthony loves quiche. I think it is the foodstuff of girls but he is a bit girlie so he’s allowed into the quiche club. The word, quiche, was first used in England in 1949, from Fr. quiche (1810), from Ger. (Alsace-Lorraine dialect) Küche, dim. of Ger. Kuchen “cake.”

At my mum’s shop, we make quiches fresh every day with the leftover cheese and they are a great lunchtime meal and can be popped in a lunchbox or eaten at home with a salad and perhaps even a jacket potato if you’re going to go completely wild. I do like one type of quiche, Quiche Lorraine, with bacon and leeks and lots of double cream but for now, I have written up a recipe for a vegetarian Mediterranean quiche to please everyone…

Mediterranean Quiche

fills an 8 inch flan dish/pie dish

-to make the pastry

  • 175g plain flour
  • 75g butter or margarine (cut into cubes)
  • 2tbsp cold water
  • pinch of salt

To make a pastry sift all the flour and salt into a bowl and add butter (or margarine) and rub until the mixture resembles breadcrumbs. Add water and mix together making firm dough. Wrap in a cling film and fill in a fridge for 30mins.

-to make the quiche

  • 100g of grated cheese (I like a mixture of gruyere and a strong cheddar but anything hard and grateable is good) and a sprinkling of parmesan for the top
  • 3 large free range eggs
  • 100ml of milk
  • 100ml of double cream
  • 1 ripe tomato sliced
  • 1 courgette thinly sliced
  • small handful of shredded oregano, basil and parsley
  1. Line the flan tin with the pastry thinly.
  2. Add a layer of cheese to the bottom of the pastry base, layer thinly with tomatoes and courgettes and add another layer of cheese, followed by a final layer of tomatoes and courgettes.
  3. Whisk the eggs, double cream and milk together and season.
  4. Pour over the quiche filling and sprinkle with parmsean.
  5. Bake in a preheated oven at 180 degrees C for 20 mins or until the top is springy but firm.

This will keep for a few days but is best reheated from cold for a couple of minutes to eat!

There is no limit to the number/selection of things you can put in a quiche. I like to make mini goat’s cheese and red onion and thyme quiches or broccoli and bacon. Sometimes, there is nothing as comforting as the smell of a sweet red onion quiche, the choice is yours.


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