I promised this a while ago……………
This is a very easy way to make a quiche – I don’t have scientific measures, and when Di asked me for the recipe, I had to think about it. So, here goes –
I use puff pastry (short pastry works just as well) and I buy it frozen. This recipe takes half (or a quarter if you use the little dishes that I have in the picture below; and the thawed pastry keeps in the fridge for a week with no deterioration)
The custard is three eggs and 2 dessert spoons yoghurt (greek or bulgarian or low fat – whatever you choose), P&S to taste, beaten together. If you like a less “eggy” tart, 2 eggs work just as well.
I use a rage of fillings, but our favourites are herbed leek & onion and spinach.
Leek & Onion
bunch of leeks, cleaned & chopped
medium onion, sliced
clove garlic (optional)
Fresh herbs to taste (any you would like, and which work well with cheese e.g. oregano, parsley and thyme)
Spinach & Feta*
bunch of spinach, cleaned & chopped
medium onion, diced
1 tsp fresh fennell, chopped finely
half “wheel” of feta, crumbled
(optional extra about 2 dessert spoons diced, roasted butternut)
*sometimes I use cheddar – just for a change or if I’ve run out…..
Saute the onion until transparent and add the garlic, if using. Saute for a couple more minutes and then add you veg of choice and cook until tender. Season to taste.
Grease and line your pastry dish – I leave the pastry quite rustic. If I’m using cheddar, I put that in first and then the rest of the filling on top of that. The feta goes on top of the spinach and then pour over the custard.
Bake in a hot oven (200 Celsius) for about 40 minutes, depending on the size of your dish.
This serves four for a a light meal with a green salad. For the more hungry, add some crusty seed bread or a potato salad.