I worked out how good quiches were when I first moved out. We moved in on 22 March 2013 – it was so exciting to finally have our own place but it’s like a few cheaper rental properties out there, the cracks began to show after a few weeks. It was drafty with gaps in the windows which was okay whilst it was summer but once winter hit we were spending £30 a week on electricity to keep it warm!! Not only that but our landlord wasn’t particularly nice, on one occasion I only just happened to catch sight of my NHS identity card out of the corner of my eye in the paper recycling! Mould was a problem – nothing further needs to be said about that. We had a toilet separate from the flat itself so we had to cross the hallway to go to the loo.
The kitchen, even though it was orange, was my haven. Everything was mine. All the food in the cupboards, all the appliances. Everything. I spent a lot of time that year learning about cooking and developing my skills.
I enjoyed making quiches. We would have some for tea (I always like it warmed up slightly with a side salad) and then took them to work for lunches for the rest of the week. My favourite at the time was goats cheese and spinach but I have since tried out other combinations and anything works. If you don’t enjoy eating feta and you want to make my recipe then what about adding a different ingredient instead of? You could change all the ingredients altogether, just keep the egg, milk and cream quantities the same.
Just a note, I always find that the quiche is better to eat the day after it has been cooked and chilled overnight. So resist temptation, it’ll be worth it. To make the pastry follow my recipe, the link is below in the ingredients.
Summery Spinach, Feta and Tomato Quiche
From the kitchen of mrswallscooks.wordpress.com
1 onion (diced)
1 clove of garlic (crushed)
100 g spring onion (sliced)
200 g frozen spinach (defrosted)
75 g sundried tomatoes (sliced)
75 g feta (cubed)
50 g cheddar (grated)
120 ml milk
230 ml double cream
Grease a 23 cm quiche dish. Preheat the oven at 200ºc/392ºf/gas mark 5
Fry the onions and garlic together, adding the spring onions halfway through, until they are soft then set aside.
Roll out the shortcrust pastry to the desired thickness, usually about 1/2 cm for me, and line the quiche dish with the pastry, pressing it gently into the sides. Using a table knife, ease the knife around the edge of the quiche dish to as to create a neat edge. Tidy this (I use a fork to do this, pressing a pattern in).
Blind bake* in the preheated oven until it is starting to turn golden; this should take 15 – 20 minutes. Meanwhile to a mixing jug add the eggs, milk and double cream plus seasoning, and mix well. Make sure that the defrosted spinach is drained of any residual water thoroughly to avoid adding extra moisture to the quiche.
Once the quiche crust is out the oven add the onions, garlic and spring onions along with the spinach (I liked the spinach in clusters around the quiche rather than just one big layer), the tomatoes and the feta. Top the fillings with the cheese evenly.
Pour over the egg mix slowly and evenly, ensuring that it has time to soak through all the different fillings. Make sure that all the ingredients are submerged below the egg mix.
Bake in the oven for 1 hour until golden brown and has set.
*To blind bake cut baking paper to line the base and sides of your shortcrust. Then use baking beans or rice to weigh down the pastry, meaning you can cook the pastry without it puffing out. Cook until it is beginning to brown, it should take about 15 minutes. Then remove the baking beans or rice and cook for a further 5 minutes.