I think that French people like quiches because they are so versatile! You can imagine lots of different variations and serve them for lunch or dinner with some green leaves salad, or cut in some pieces for the “aperitif”, they are easy to carry in your lunchbox or for a picnic….You can eat them cold or warm. They are colourful, balanced, delicious!
Because the little Monster was pretty sick these last few days, I really had a lack of time and energy!!!!!! But because even ill, we need to keep on eating, here is a very simple recipe. It works also when the in-laws come round at the last minute or when friends arrive just 5 minutes after you come back from work, or any emergency situation!
For the pastry you need:
– a shop-bought short crust pastry
Remove the plastic film from the shop-bought pastry and line your dish with it!
For the filling, you need:
– 1 pack of frozen grilled mixed vegetables (courgettes, aubergines, etc…..I buy mine at Waitrose, they are pretty tasty)
– 1 small onion (optional)
– 1 goat cheese (approx. 150g)
– 1 handful of raisins (optional)
– 1 handful of pine nuts (optional)
– 1 handful of bread crumbs (optional)
– 2 eggs
– 200 ml milk
– salt and pepper
Cook the vegetables in a pan till there is no water left. You can add a small sliced onion if you want to.
Whisk the eggs and add the milk with salt and pepper.
Spread half of the vegetables on the pastry.
Slice the cheese and put the slices on the vegetables. Then you can sprinkle some raisins.
Spread the rest of vegetables.
Sprinkle the bread crumbs or/and pine nuts if you have some
Cook the quiche till it’s well golden (about 35-40 mn) in a preheated oven to 190 °C.
Bon appetit !
If you are a little bit more courageous, you can also make your own pastry with:
-250 g flour
– 125 g butter
-a drop of balsamic vinegar.
– large pinch of salt
Rub the flour, the salt and butter together until the mixture resembles fine breadcrumbs ( you can blitz everything in your food processor). Then add an egg, the balsamic vinegar and mix the mixture together with your hands into a ball. Roll the pastry out on a lightly floured board and line your dish with it. Then reserve in the fridge.