Tuesday 29 December 2009

Feta and tomato quiche

Light on the belly and easy on the eye

After a rather epic Christmas, I was absolutely sick of rich foods, and really just wanted a nice simple dinner which wouldn't leave me feeling enormous and incapacitated. My lovely wonderful friend Kate was coming over for dinner so I wanted something delicious but not heavy. Quiche was the winning solution. To me, making a quiche is a healthier version of a pizza, as you can pick whatever toppings you like and lash them all in there. I had a serious craving for feta cheese, and couldn't face the prospect of any more meat, so this is a veggie option. If you want to add in meat, try some smoked bacon or cooked chicken.


For the pastry:
6 oz flour
3 oz margarine
Herbes de provence

For the filling:
4 or 5 eggs
Splash milk
1 onion, diced
A few tomatoes, sliced
A handful of mushrooms, sliced
Half a block of nice crumbley feta


- Preheat to the oven to 180 degrees and grease your flan tin well.
- Put the flour and margarine into a food processor and blend. Add in a good teaspoon of herbes de provence (or any herbs you like really) and mix.
- With the food processor switched on, slowly add in cold water until the mixture comes together to form a dough.
- Chuck some flour on your countertop and turn out the dough. Flour your hands and knead it lightly.
- Roll out the dough, pick it up carefully and place it into the flan dish. Press it into the edges, and using a fork, prick a few holes in the base.
- Cover the pastry with some tinfoil or greaseproof paper and weigh it down with some rices or dry beans. Bake it like this in the oven for 10 minutes.
- After 10 minutes, remove from the oven and discard the foil and beans/rice. Brush the top of the hot pastry with a thin layer of beaten egg and return to the oven for 1 minute. This will create a seal to stop your pastry going soggy when you add the filling.
- Remove from the oven and scatter over the chopped onion, mushrooms and tomatoes. Top with the feta, which you can either crumble over (as I did) or chop into small blocks.
- In a small bowl, beat together the eggs with a splash of milk and some salt and pepper. Pour this into the flan dish.
- Place in the oven for 20 - 25 minutes until turning golden and cooked all the way through.
- Serve with either a mixed salad or some homemade chips.

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