Quiche #2

Monday, 20 August 2012

A couple of weeks ago, I made Quiche Lorraine (you can find it here). It went down a storm and I had repeat requests for it pretty much as soon as it got out of the oven. Naturally this meant more quiche had to be made. Luckily for me, I love to make it. Pinching butter together with flour, rolling out the dough and breathing in the smell of baking pastry is all very therapeutic. Real relaxation cooking.


So, we all love quiche. The only problem with my last recipe is that it was pretty heavy. Cream and crème fraîche, along with a heap of lardons and over double the amount of cheese. I wanted something a little lighter. Enter Roasted Cherry Tomato and Basil Quiche. Tomato and Basil Quiche for short. A lighter than air, summery delight. 


You will need:
300g cherry tomatoes
Tablespoon olive oil
50g Parmesan
2 eggs
285ml double cream
Handful of basil leaves

For the pastry: 
280g plain flour
140g cold butter

Begin by making the pastry. Cut the butter into cubes and pinch together with the flour. Rub into a crumble with your fingertips.


Add in 8 tablespoons of icy cold water and stir into a ball. Do so wearing jolly nail varnish for an extra happy pastry making session. If you fancy these shades particularly, I'm wearing Barry M Peach Melba and Blue Moon. 


When you're ready, place the dough onto a floured surface.


Roll out to fit your quiche dish. 


Place the pastry into the dish and use your fingertips to press the pastry into the grooves of the dish. 


Cut off any excess pastry and store any leftover in the fridge. If you haven't got any other use for it, make some little jam tarts to make sure there is no waste. 


Chill the pastry for 20 minutes. Now preheat the oven to 190c and prepare your tomatoes. Put them all into a baking tray, drizzle with olive oil and season generously with salt and pepper. These can go in now on a low shelf and roast away.


Once the pastry is chilled, take out of the fridge and pierce the base several times with a fork. Cover  with foil and baking beans if you have them. Blind bake for 20 minutes and then for a further 7 minutes uncovered. 


Whilst the base is browning and the tomatoes are roasting you can make the quiche filling. Begin by beating up the eggs. Not in a violent way, just get them smooth. 


Gradually add in the cream. 


Whip up together. You should do this with a whisk but my student stock cupboard could only offer it's cousin, the fork, but that's fine. 


Now find yourself some fresh basil. Give it a sniff first. I know this sounds a bit creepy but it smells so good. 


Chop up a handful of leaves and add to the mixture.


Season.


Grate your cheese and add in a quarter. Mix together well. 


By now, the pastry should be done and the tomatoes should look absolutely gorgeous. Sexy little buggers aren't they. I am probably the only food blogger than advocates creeping on basil and calls tomatoes sexy. Food lover problems.


Anyway. Scatter the base with half the cheese.


Chuck over the roasted tomatoes. Make sure they are spread out fairly evenly so you don't have one big tomatoey pile up. 


Pour over your quiche filling. 


Scatter the remainder of your cheese over the top and place carefully into the oven. 


Cook for 25 minutes and then leave to rest for 5. 


Effortlessly pretty isn't it. Got to stop complimenting food before the men in white coats take me away.  


 Slice, serve and savour.


Quiche round 2 has been a definite hit. Hope this one sits well with you too.
L. xxxxx

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