This week’s recipe is one close to Lee’s heart – quiche! His obsession with quiche started a few months back with the tradition of getting a ‘Saturday quiche’ when we do our weekly shop. I’ve never much liked the supermarket ones (they’re a little bland and boring) but this homemade version is absolutely delicious.
So what’s in it? It’s a homemade shortcrust pastry base, filled with a mixture of red onion, thyme, feta, mozzarella and quorn chicken pieces (which we LOVE – you can of course use chicken if you prefer). Absolutely perfect for a summer picnic or alfresco dinner. Although it is super easy to make, it has a few stages and can’t be whipped up instantly, so its perfect for a lazy weekend afternoons baking (or, use pre made shortcrust pastry to whip it up in a flash).
- 175g plain flour
- 75g unsalted butter
- cold water
- 50g cooked chicken or quorn chicken
- 100g mature cheddar cheese
- 50g feta cheese
- 50g mozzerella cheese
- 30g red onion, finely sliced
- few sprigs of thyme
- 4 eggs, beaten
- 150ml semi-skimmed milk
- 150ml double cream, or if you'd prefer a healthier version, natural yoghurt
- Sieve the flour and salt into a large bowl and add the very soft unsalted butter. Combine with a fork until the flour and butter starts to come together. Break up any larger lumps of butter with your fingertips, and add enough cold water until it starts to come together into a cohesive dough.
- Wrap the dough in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 190C/375F/Gas 5.
- Roll the pastry out between two large sheets of clingfilm until its around half a centimetre thick and then press into a greased tin. Prick the bottom of the pastry with a fork, and then line the base of the pastry with parchment paper. I don't have baking beans so I used a few small pebbles. Bake for 20 minutes, then remove the paper and bake for an additional 5 minutes until the pastry is slightly golden brown. Allow the pastry case to cool completely.
- Place your cooked chicken, the red onion and cheeses on top of the pastry case, and then fill it up with the whisked egg, milk and cream mixture. Sprinkle some thyme on top with a liberal sprinkling of salt and pepper.
- Bake at 160C/325F/Gas 3 for 30-40 minutes, until the filling is set and no longer wobbly. Remove from the oven and allow the quiche to cool completely before removing from the tin and serving.
- For easier removal of your quiche, use a springform tin and grease it with a little sunflower oil.
- I used a 9 inch tin.