A good quiche is a great dish to have in your repertoire. They’re easy to make, freeze well, and are very family friendly. This recipe is from scratch, so includes making the pastry. If you’re short on time, you can buy a frozen pastry case from supermarket.
200g plain flour
100g unsalted butter, chilled
a pinch of salt
2 tablespoons chilled water
75g english spinach leaves, rinsed
75g button mushrooms, halved and cut into wedges
150g pumpkin, cut into a large dice
3 rashers of bacon, rind removed, diced
5 large (70g) eggs
1 teaspoon minced garlic
20g parmesan, finely grated
salt and pepper to taste
Pre-heat the oven to 200ºC.
To prepare the base, place flour, butter, and salt in a food processor and whiz for one minute, or until mixture starts to resemble breadcrumbs. Add the chilled water and continue to process until the mixture starts to come together. Turn out onto some plastic wrap and mould to a flat disc. Wrap firmly in plastic wrap and leave to rest in the fridge for 30 minutes.
Meanwhile, place the diced pumpkin in a roasting dish with a small amount of heated olive oil. Roast in the oven until golden. Remove and set aside.
Once the pastry has rested, remove from the fridge and place between to pieces of grease proof paper. Roll out until about 3mm thick, or until large enough to line the base of a 23cm pie dish. Grease and lightly flour the pie dish. Line the dish with the pastry and refrigerate for a further 30 minutes.
Reduce the oven to 180ºC. Prick the base of the pastry with a fork. Line with crumpled baking paper and baking weights or rice. Bake for 15 minutes, or until cooked through. Set aside to cool.
Heat a a tablespoon of olive oil in a small frypan on the stove. Add the spinach leaves and garlic, and cover with a lid. Cook spinach until wilted. Remove from the frypan and set aside. Using extra oil if required, saute bacon until golden. Remove from frypan and set aside. Saute the mushroom in the same pan, until golden.
Spread the pumpkin, spinach, bacon, and mushroom over the pastry base. In a seperate bowl, whisk the eggs with a pinch of salt and pepper (or to taste). Gradually whisk in the cream. Gently pour the egg and cream mix into the pastry case. Top with grated parmesan.
Bake in 180ºC oven for approximately 25 minutes, or until golden on top.
Serve with green salad or vegetables.
Tags: bacon, egg, pumpkin, recipe, savoury, spinach
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