19 February 2009
cheese and vegetable quiche
200 grams flour
100 grams margarine
water (2 -3 tablespoons approx)
Eggs (2/3), milk and....anything! In this case I included tomato, garlic, onion, spinach and mushroom, with feta cheese in one, and cheddar cheese in the other. (feta quiche is on the right).
1. Heat oven to 250 degrees celcius (or 230 with fan oven).
2. Make the pastry by sieving the flour with some salt and then mixing in all the butter. use a little water to make it a bit more moist and then knead the whole mixture together. Then use a rolling pin, and with some flour sprinkled over the counter, roll out portions of the pastry to line the dishes. (this is the procedure for Short Pastry...I chose it simply because it was the easiest!). Line the dishes with the pastry, trim the edges, and prick the pastry at the bottom a few times with a fork.
3. You need to cook the pastry by itself for a short while first, so pop into oven at 250 degrees celcius (or 230 if its a fan oven), for 3-5 minutes. When the pastry is done, take it from the oven and flatten it down if it has risen. Lower the oven to 200 - 230 degrees.
4. Chop all the vegetables and put them into the pastry lined dish. Add the cheese and season with salt and pepper.
5. Mix the eggs and add a little milk and seasoning. Then pour the mixture over the vegetables in the dish. Try to make sure the egg is covering all of it, in particular the spinach leaves...don't want them going all crackley....
6. Cook the quiche in the oven at 200 - 230 degrees for 15 - 20 minutes.
Observation: I used grated chedder in one, and when cooked, the cheese was spread evenly throughout the whole quiche, and had a really strong flavour. It was much nicer than the feta quiche, in which I had put chunks of the feta. But I should have put in more, it wasn't as prominent a flavour as I hoped it would be...so definitely overdo it on the chunks of feta cheese if you want the flavour to come through properly!