I am a massive fan of Quiche.
They make a fantastic family friendly meal.
Easy to prep, I made this a Saturday morning last week and it’s been used for light lunches served with salad, or a quick dinner on a busy weekday evening.
Quiche recipes are so versatile.
Whether you want them veggie or meat based, a light bite in the summer or hearty dinner in the winter, there is always a way to adapt a quiche recipe to fit the “what’s hot” seasonal veggies.
[You’ll love my Summer Time Salmon Quiche found here]
I also really enjoy mixing up new flavours in the pastry; experiment with herbs and seasonings that compliment whatever filling you’ve opted to use.
I have had a few requests to make a dairy free Quiche recipe as well, so be sure to click “follow” so you never miss out”
Is Quiche is the “healthiest” choice for you and your family to be regularly eating?”
Is Quiche a “healthy” meal to feed my family regularly?
I get it with the pastry, and many quiche recipes you find will contain full fat/cream milk (this one doesn’t) but in my honest opinion, a little bit of pastry won’t kill you here and there.
Life is a game of balance, we do not need to add any stress to our lives by demonising foods, or going to extremes of dieting/eliminations (unless allergic/intolerant or clinically advised to).
Home Made Is Best
Making it yourself allows you to control things like saturated fat, salt and sugar content, which is where pre-packaged foods usually (not always) tend to fall short.
This pastry recipe was adapted from the the Thermomix “Basic Cook book”.
If you’ve been following my latest posts you’ll know that the Thermomix is my new toy in the kitchen. I just love how super quick and easy it makes cooking and food preparation.
It definitely made some of the best pastry in terms of its consistency, ease of making and finished texture; firm but flakey!
No worries if you don’t have one! A food processor will work perfectly for this pastry recipe, and I have provided the method for an alternative, traditional way, with a good ol’ wooden spoon and mixing bowl!
R E C I P E
150g Plain Flour
75g Butter (cut into cubes)
Salt & Pepper
1/2 teaspoon Ground Cardomon
1/2 teaspoon Ground Oregano
1 White Onion
2 sticks/150g Celery
1/2 Red Pepper
1 dessert spoon Olive Oil
3 Large Eggs
Pinch of Salt & Pepper
1/2 teaspoon Turmeric
1/2 teaspoon Mixed Herbs
1 Tomato (cut into thin segments for decoration)
1. Preheat oven to 180C, and lightly grease a quiche/flan tin. I used one approx. 30cm. Set to the side.
2. Thermomix: Place the pastry ingredients into the mixing bowl and mix for 20 seconds @ speed 4. If using another food processor use a medium speed for 15-20 seconds until combined.
Alterntative: Place the flour and seasoning into a bowl and mix. Add the butter, and rub together with your fingers until it’s a fine breadcrumbs. Then add the water in a little at a time, use your hands to combine the water into a smooth pastry dough.
3. Lightly dust your surface with plain flour and roll out your dough using a rolling pin.
It should be no thicker than a $/£ coin.
4. Line the prepped pastry dish with the pastry and gently prick the base with a fork to avoid bubbles forming when cooked.
5. Place a piece of baking paper (I used kitchen paper) over the middle of the quiche and place baking beans on top. Bake blind for 20mins then remove the baking beans and bake for a further 10mins. Remove from the oven and set aside.
1. Thermomix: Roughly chop the veggies and add them to the mixing bowl with the oil, salt, pepper. Finely chop them for 6 seconds @ speed 7. Wipe down the sides and repeat if needed. Then set for 3 minutes @ speed VAROMA, temp 150C to lightly sauté, and set aside.
You may need to clean down the sides and repeat.
If not using a Thermomix you can use any food processor, or manually, dice up your veggies, and then in a pan gently sauté them over a medium heat until cooked down and soft.
2. Thermomix: Lay the veggie mix on the base pastry case (should now be out of the oven if not just set the veggie mix to the side so the mixing bowl is free). Place the eggs, milk, turmeric and oregano in the mixing bowl. Mix on speed 3 for 25 seconds and pour over the veggie mixture in your quiche dish.
Alternatively, take the veggies off the hob and lay in the base of the quiche. In a separate mixing bowl combine the eggs, milk and seasonings. Gently whisk together and pour over the top of the veggie mixture.
3. Arrange the tomatoes on top for a decorative finish, and lightly sprinkle the mozzarella over the top. Bake for 30-40mins @ 180C.
Serving Suggestions: Serve hot or cold with a side salad for a light course. Also perfectly accompanies a fresh potato salad and coleslaw for a fuller meal.
Meat Eaters: a meal isn’t a meal without meat aye? Why not add in some bacon cubes when you sauteé the veggies.
Be sure to tag me @josceline_joy when making any of these recipes as I love seeing you and your families enjoying good tasty food!
be sure to check out these posts too
- Almond and Cranberry Bliss Balls
- Flourless Banana Protein Pancakes
- Spelt Flour Bread Rolls
- Veggie Quiche with Seasoned Pastry
- Turmeric and Dukkah Hummus