Quiches are so versatile. They are great hot or cold. For lunch or dinner, can freeze easily and be re-heated from frozen and they are a superb gift for a friend who needs a break from cooking or a new Mum.
School holidays is a great time to make quiche because they are quick dinner and lunch solution you can have on hand when you either want to chill out or you're busy. I make my quiche pastry in the food processor or thermomix, and I make them two at a time generally - so if you only have 1 quiche or pie tin, I suggest you get another because it's very little extra effort to make two and you can freeze the second one. You can thank me later for that one!
Ingredients: PER quiche
125g cold butter, cubed
1 2/3 cups plain flour
1 tsp dijon mustard
2 tb cold water
handful baby spinach leaves
100g pancetta, sliced
5 cherry tomatoes, sliced
100g smoked cheddar, crumbled
1/4 cup cream
Make your pastry first by adding butter, flour egg, mustard into your processor. pulse until it is well combined and add water until it comes together. Put into a ziplock bag and into the fridge for at least 1 hour.
Preheat oven to 180 degrees c
Roll out your dough between two pieces (or one long piece) of baking paper. This way you don't need flour your surfaces or anything.. much less mess!
Rub your tins with some canola spray and then lay your pastry into your tin ensuring you fold into the edges.
Now sometimes I leave the trim on, but I had a helper who wanted to take them off - just fold it over the edges and take off the excess.
Dock your dough or prick it with a fork evenly over the base - this allows it to have air circulate through it when it cooks and makes sure you get a crispy base.
Line with baking paper and fill with pastry weights - or rice or dry beans.. I really need to buy some more of these they have 'disappeared'...
Pop them into the oven for 15 minutes, remove the weights and put them back in for 5 minutes..
Then get cracking on your fillings! Crack your eggs into a bowl (look at the focus!)
....add your cream and pepper and give it a whisk..
Cut up all your ingredients and get ready to assemble on your quiche bases!
And that's the fun big, just arrange them evenly...
Add pour the egg mixture over the top, voila! Put in the oven for 20-25 minutes.
And you're ready to eat, cool, freeze, warm, eat or give! Enjoy!
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