This is a rather splendid little quiche. Along with every other student in the world, I have exams next week (oh joy, oh rapture) and so I thought I'd cook something that I could have for lunch. I like my quiche warm so just bung it in the microwave for a bit when you want to eat it. Cooking is also a good procrastination technique (or if you are hilarious, as obviously I am, "procrastibaking" #SUUUUCCCCHHHPUN)
I added ham fairly last minute because I am a bit of a carnivore but you could easily do without it #ThinkingOfTheVegetarians #Rav #Chloe #HousemateLove.
Pretty easy but there is a bit of assembling to be done so it ends up taking more time than you think (about 20 mins to prep and then 40 mins to cook)
I added ham fairly last minute because I am a bit of a carnivore but you could easily do without it #ThinkingOfTheVegetarians #Rav #Chloe #HousemateLove.
Pretty easy but there is a bit of assembling to be done so it ends up taking more time than you think (about 20 mins to prep and then 40 mins to cook)
Ingredients
Method
Pop the pastry in your dish.
Fry the onion and mushrooms a little olive oil and a large hunk of butter; add a dash of Worcestershire sauce - it adds that je ne sais quoi. When they're tender pop them in on top of the pastry and season with a little salt and pepper.
Crack the eggs into a bowl and pour in the milk. Beat until 'fluffly' (a bit bubbly) with a fork. Season. Grate in the cheddar cheese. Stir and then pour into the dish. Carefully slice the goat's cheese in so that it rests on the top (see the picture above).
Pop it in the oven for 10 mins then sprinkle the ham on top and cook for a further 20 mins (all at 180 degrees).Then cover with some tin foil to stop the pastry burning and cook for about 5-10 more mins. If the quiche wobbles as you take it out, it is not done; it should come out puffed and firm to the touch.
Enjoy! I actually found it tasted better after it had rested for 24 hours (reheat it in the microwave), but you can obviously eat it straight away. If you are keeping it, then cover it with clingfilm in the fridge and eat within a couple of days.
- Ready roll shortcrust pastry
- 1 small onion, chopped
- 6 smallish mushrooms, thinly sliced
- A dash of Worcestershire sauce
- 4 eggs
- 100ml milk
- 50g strong cheddar
- 6 slices of goat's cheese (mine has ash on it because I went all upmarket with Tesco's Finest)
- Some ham, sliced up into little pieces (went for the million slices for £1.50 Tesco Value pack)
Method
Pop the pastry in your dish.
Fry the onion and mushrooms a little olive oil and a large hunk of butter; add a dash of Worcestershire sauce - it adds that je ne sais quoi. When they're tender pop them in on top of the pastry and season with a little salt and pepper.
Crack the eggs into a bowl and pour in the milk. Beat until 'fluffly' (a bit bubbly) with a fork. Season. Grate in the cheddar cheese. Stir and then pour into the dish. Carefully slice the goat's cheese in so that it rests on the top (see the picture above).
Pop it in the oven for 10 mins then sprinkle the ham on top and cook for a further 20 mins (all at 180 degrees).Then cover with some tin foil to stop the pastry burning and cook for about 5-10 more mins. If the quiche wobbles as you take it out, it is not done; it should come out puffed and firm to the touch.
Enjoy! I actually found it tasted better after it had rested for 24 hours (reheat it in the microwave), but you can obviously eat it straight away. If you are keeping it, then cover it with clingfilm in the fridge and eat within a couple of days.
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