Buttery, crispy pastry filled with a soft and delicious cheesy mixture. Perfect served hot or cold with a side salad and my all time favourite comfort food: Quiche.
I've been feeling ill all week, and especially when I'm ill I crave comfort food! Mum used to make quiche when I was a child and store it in the freezer for those dinners where you simply don't have the energy or time to start whipping up something more luxurious. So I've decided to do the same. It's easy to store, simple to re-heat and packs in lots of veggies without really noticing.
And kids just love it! The cheesy comforting filling disguises the roasted veggies and the pastry keeps them nice and full for longer.
Served with a salad, or greens, it's easy to put together quickly and enjoy a simple family meal around the table.
For the pastry
I always use Mary Berry's recipe for pastry.
Add in chopped Thyme to add flavour to the pastry.
For the filling
200g single cream
1/2 red, orange and yellow pepper
1/2 red onion
125g grated cheddar
1 clove garlic
3-4 sprigs fresh thyme
Set the oven to 180oc.
Start by chopping the peppers and placing half of all peppers onto a cooking tray. See here the best way to chop your peppers for no waste! You can save the other half for a salad or another recipe. Slice the onion and broccoli, and add to the tray. Drizzle with olive oil, salt and pepper, and thyme. Roast for 25-30 minutes.
Using a food processor, or by hand, combine the butter and flour until it turns to breadcrumbs. Then add a tablespoon of water to the mixture. Add more if necessary, until it combines and forms a ball. Roll the pastry on a flat surface, sprinkled with plain flour, and cover your tin. Set aside in the fridge for 10 minutes.
Remove from the fridge and place a sheet of baking paper on top. Add your baking beads on top and bake in the oven for 10 minutes at 200oc. Remove from the oven and take away the beads and paper. Place back in the oven at 180oc and bake for 10-12 minutes.
Whilst this is baking, make the filling. Combine the cream, grated cheddar, thyme, crushed garlic and two eggs. Whisk together until combined.
Remove the pastry from the oven and place the roasted vegetables onto the case evenly. Tip over the mixture (be careful not to spill any over the edges) and place back into the oven for 25 minutes. The quiche should be a little crisp and browning on top when it's ready!
Leave to cool before cutting, wrapping in clingfilm and storing in the freezer. Alternatively, enjoy hot and serve with a salad.