Quiche is a dish that has very much fallen out of favour… or perhaps just renamed as a savory tart to prevent people harking back to the horrors of Quiche Lorraine that used to grace our cafe’s during the ’90’s. I’d almost go as far as to say it sits in camp of other abused foods such as lemon tart, raspberry coulis, and sticky date pudding, amongst others.
As a meal, particularly on the go, Quiche is actually a fantastic way to get a balanced and tasty bite to eat. Mini ones are great for entertaining, family sized to share at a table is equally as fun and any size in between is as handy as a pie or bread roll for picnics or lunches at work. I love that you can add flavours that suit your palate, all baked into a pastry lining and kept together with an egg/egg custard filling. Who can go past a mini egg pie really? I am amongst those people who may have forgotten about these for a long time, but decided recently that they would be ideal for early start breakfasts as much as lunch at work and cooked myself a big batch. The sour cream pastry is a simple rustic one, easy to make and shared originally on Please Pass The Recipe by Lady Red Specs. You can cheat though and use commercially produced pastry if need be. This is my quiches of the moment but as I mentioned your filling literally can be what you desire… here is some suggestions to get your idea’s flowing:
- roasted sweet potato w. fresh thyme and pine nuts
- traditional ham and cheese
- creamed corn and chicken
- blue cheese, celery and walnut
- tomato w. fresh basil
- asparagus and bacon
- roast chicken and sweet corn
- fresh pea with mint
- roast pumpkin and tomato
Sour Cream Rough Puff Pastry
makes approx 12 small quiches
- 240g plain flour
- 200g unsalted butter, chilled and cut into small cubes
- 125ml sour cream
Place the flour and butter in into a food processor and pulse until the mixture resembles a fine crumb. If mixing by hand, rub the butter into the flour until well combined. Add the sour cream until well combined and forms a dough. Chill for at least 30 minutes before using. Roll the dough out in small sections until approx 2-3mm thickness. Butter and flour your pie/Quiche tins. Line with the pastry, smoothing any breaks or gaps. To blind bake and prepare for the Quiche, place non-stick baking paper onto the pastry and then fill with baking weights. I use old dry rice which I specifically keep for this purpose. Bake the shells in a 180c oven for approx 10 mins, or until the edges just start to colour. Remove from the oven and allow to cool.
To make the filling, prepare your ingredients. I used cubed ham, sliced mushrooms, grated cheese, sliced spring onions and finely sliced fresh asparagus.
Combine 6 eggs with approx equal amount of milk or cream and lightly beat.
Add your dry filling to the shells and then pour the egg mixture over the top, tapping the tin lightly on the bench to allow the liquid to settle. Don’t overfill your shells, pour just shy of the top as the egg will expand when it cooks.
Place your filled quiches in the oven for approx 15-20 minutes or until they are golden brown.
Serve hot or cold. These also freeze well to be used as last minute meals.
Shared With Love, Leah