Monday, April 19
Last week I made a roast and had loads of roast potato and sweet potato (kumera) left over. I also had bought a lovely long flan/quiche pan which I had been meaning to buy forever and I've been itching for an excuse to use it. Voila - Roast vegetable quiche! But I thought that sounds and quite possibly tastes a bit boring, so I've added a bit of 'zing'.
That zing is in the quiche crust. A bit of cayenne pepper and a bit of hot mustard give it a bit of zing but not so much sting. Just gives it a little more flavour and ever since my leek bacon and brie quiche I'm in love with brie in a quiche so I've added that too - I think gorgonzola or gruyère would be wonderful too. I didn't have any on hand but I think I will add it to my shopping list to try again in the future.
If you're not confident enough or too time poor to make the crust, you could use pre-made pastry and just sprinkle some cayenne and dilute the mustard in a tablespoon of water and brush over the top of the pastry. No need to stress yourself out!
Do you make 'creations' with your leftovers? What do you make?
225g plain flour
1/4 tsp hot English mustard
Pinch cayenne pepper
100g cold butter, cut into cubes
1 egg yolk
2 tb cold water
600 gr roast potato, pumpkin or sweet potato, diced
1 small red onion, diced
1/4 cup cream
4 sprigs thyme
125g brie, sliced
Salt and pepper
Make pastry by placing flour, cayenne pepper, mustard and butter in a food processor. Blitz until resembles bread crumbs. Add egg yolk and pulse until combined. Add the water and pulse again - mix should resemble wet sand. Place in a ziplock bag and place in the refrigerator.
Preheat oven to 190 degrees c
Prepare your filling ingredients - dice your onion, potatoes. Slice your brie. In a bowl combine the eggs and cream with a whisk. Set aside.
Roll up the pastry onto your pin and then roll out onto your tin. trim and patch where necessary.
Return the pastry in your tin to the refrigerator for a further 15 minutes. Then, after removal fill with dry beans, raw rice or pie weights, bake in the oven for 10-15 minutes until very light golden on edges.
Remove from oven and take out beans/rice/weights and fill with potato onion and thyme, ensuring an even-as-possible distribution.
Then layer the brie over the top, and pour over the egg. Grind some salt and pepper over quiche.
Return to the oven for 20 -30 minutes until cooked through. Serve hot or cold - brilliant for school lunches!
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