Quiches are so convenient for brunches or lunches. You can prepare them ahead of time and most people seem to enjoy them. Here is the recipe for a cherry tomato quiche I baked a few weeks ago, since I’ve been ordered to whip one up for our family get-together tomorrow (‘You HAVE to make that tomato quiche again!’ said my sister Gablicious). It’s in the oven as I write (oh, the smells coming from the kitchen at this late hour!).
What’s great about quiches is that once you know how to make a pastry base and savoury custard, you can play with different fillings, experiment.
For a large tart:
- Prepare a batch of short pastry – see https://whippingitup.wordpress.com/2010/02/19/how-to-make-short-pastry-for-quiches-etc/
- Prepare your savoury custard (add salt to taste & remember to use less if you’re going to be adding other salty ingredients like feta or smoked salmon) – double the recipe at https://whippingitup.wordpress.com/2010/02/20/creme-royal-for-quiches/
- Pre-heat your oven to 180 degrees celsius
- Chop 3 onions, 2 cloves of garlic (or more), some chilli (enough to give it some zip, depending on your taste), 1 red pepper (if available), grate a block of cheddar cheese & break up a chunk of feta cheese
- Grease your tart tin & roll out your pastry (this is the hardest part – sprinkle your work surface with flour as you go to prevent the pastry from sticking & be sure to work in a cool environment)
- Line your tart tin (allow it to rest at room temperature for 20 minutes)
- Fill your tart
- Bake at 180 degrees celsius until the pastry is golden brown and the filling is cooked (the filling should be cooked by the time the pastry is golden but check by touching the top of the mix with your fingers or inserting a knife – bake for a little longer if there is still liquid in the mix)
- Spray or dab the top with olive oil for shine
Serve with a crisp green salad and enjoy!