Quiche is one of ‘those’ dishes that people either love or hate. The first time I ever made one it leaked all over the floor of the oven – a lovely heads up that the oven was broken at stony cold. Nice.
I think the reason so many people dish the quiche is because there are so many bad ones out there – those hideous high pie quiches at chain coffee and muffin stores. Eugh – just the thought of that high mound of coagulated egg makes me gag and I love quiche.
Then there are the thin mean quiches that seem all liquidy. What’s with that? I’ll have my water in a glass on the side thanks, not swimming around on the plate.
This recipe on the other hand is superb. I use the following as the basis for every quiche I make, changing the filling depending on what I have in the veggie drawer. Now, if I could just get more than one of my offspring to eat it I could add something else to the dinner roster.
I’ve given you a range of filling suggestions and also two options for the pastry. The filo is a great quick and easy solution but don’t expect a strong base to it. still, it add lovely flavour. The pictures below are using Maggie Beer’s most awesome sour cream pastry, the pastry I now seem to use all.the.time.
Quiche
The foundation
- 6 eggs
- 300ml pouring cream
- 100g parmesan
- fresh herbs of your choice – I’m a big fan of chives and parsley in quiche
- salt and pepper
Various filling ideas:
- dash of olive oil
- 1 leek, finely sliced
- 125g mushrooms, finely sliced
- 1 small zucchini, finely sliced
or
- dash olive oil
- 1 onion, finely sliced
- 4 slices ham or bacon, finely sliced
or
- dash olive oil
- 1 onion, finely sliced
- 1/2 cup pitted black olives
- 1/2 bunch silverbeet, blanched or sauteed w/ the onion
- Saute the onion or leek until softened but not coloured
- Add the vegetables or the bacon/ham or the silverbeet and cook for 3-5 minutes
- Let cool slightly
- Combine the eggs, cream, herbs and seasonings.
- Spread ingredients over the pastry base then top with the parmesan
- Pour over the egg mixture
- Bake for 30 minutes at 180C
- 3 sheets filo
- simply line the case with the filo
- 250g plain flour
- 200g butter
- 120ml sour cream
- Process flour and butter
- Add 2/3 of the sour cream and then add spoon by spoon until dough comes together into a ball
- Refrigerate for 20 minutes
- Roll out, bake blind in a 220C oven*
- Fill and bake according to the recipe