I once took something that did not belong to me..
A sister. I simply took her, made her mine and kept her.
A little shameful if you consider that I already had not one, but TWO perfect, inspiring sisters (as well as the best, most handsome brother ever.)
Today’s post is dedicated to the youngest of those remarkable sisters.
One perfect little sister who I loved even before she was born. An incredibly creative creature, one of the funniest people I know and someone who’s unconditional love once helped me move a mountain of Quiche(s).
Little acts of love that fell from the sky…
Whenever I make Quiche I am reminded of that BIG act and the crazy laughs we always have.
Faced Blessed with these beautiful fresh farm produce from our country market this morning, I had no choice but to fall back on old faithful, make a quick Quiche and be grateful for all the little big things..you know what I mean?
It really is a NO FAIL recipe, easily adapted to whatever filling you want to use. It makes for a complete meal with a simple salad and loves being a meat free dish at times ;- )
Try any combination that you like, using some ready cooked ingredients like veggies, sausages, bacon, condiments like pesto (big yes!), fresh- or dried herbs and chilies and any cheese on hand, cubed , crumbled or grated.
This recipe fills a standard Quiche tray / 25 x 25 cm baking dish of your choice.
You have three components: Crust; base and custard.
I LOVE this crust because:
It reminds me of my sister :- )
It’s never let me down
Always comes out flaky
It is simply the most perfect base for any quiche
No blind baking needed
It is simple and quick
What I DO NOT love about this crust:
It contains wheat flour aka lots of gluten – I’ve tried, tested and still haven’t come up with a worthy replacement.
It contains lots of oil. Even using a “healthier” option it is still more than I would like to use in one go.
The good news is that you can simply omit the crust for a gluten free / low carb option!
- 300ml flour
- 125ml neutral tasting oil (I prefer avo or grape seed, but use whatever you have)
- 2 Tbl milk
- ½ tsp salt
- 2 Tbl poppy seeds
Mix all the ingredients together IN YOUR BAKING TIN – (‘told you it was easy) and press out evenly to cover the base and the sides.
2. Filling: Fill with 1 – 2 cups of cooked filling.
I friend onions, garlic and mushrooms with some fresh herbs for my filling and sprinkled them with the market cheese before pouring over the custard. Very simple, but very delicious! I do not remember the name of the cheese, but it had just enough strenght to match the mushrooms, just enough sharp bite to it, and was quite hard and salty.
Great filling combinations to try: Spinach, feta / Bacon, butternut, feta / Roasted veggies and sun dried tomato / Caramelised onion, Peppadew™ and cheddar
3. Custard: Mix together 6 XL eggs, 250ml fresh cream and 1/2tsp salt and black / white pepper to taste.
Pour the custard over filling, sprinle with extra cheese if you want and bake @ 180*C for 20-28 minutes until just set (and still ever so slightly wobbly in the centre).
The baking time varies quite a bit according to the baking container – check regularly from around 20 mins of baking.
This Quiche is a ideal for lunchboxes as it can be eaten cold and freezes perfectly too.