Many people think quiches are just a summer picnic dish, but I love them served warm in the autumn and winter too. This quiche is phenomenal and it’s the reason I make this same quiche, with different fillings, every year. It’s a recipe slightly adapted from the quiche my mum always served at family functions. It’s a stunning quiche that freezes beautifully. If you’re not a fan of cream try cottage cheese or crème fraiche. Whatever you try, try it. You won’t regret it.
I’m using a 25cm, 3cm deep fluted tin with a loose bottom which I’ve greased well.
Preparation time: 30 mins
Cooking time: 1 hr 55 mins
For the pastry
250g plain flour
50g finely grated strong cheddar cheese
Water to mix
For the filling
6 or 7 Spring onions – chopped
2 medium leeks – finely sliced
150g chestnut mushrooms – finely sliced
1 vine of baby tomatoes (keep tomatos on the vine)
Butter and olive oil
Fresh chives – finely chopped
Salt and pepper
4 eggs – beaten
150ml single cream
100ml soured cream
Pre-heat the oven to 170 C (150C fan) and place your tomato vine in a small oven proof dish, drizzle with olive oil, season and throw on some fresh thyme. Gently roast for 30 mins, then remove from the oven and set aside
Start with the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheddar then add a tablespoon or two of cold water and bring together into a dough with your hands. You may need to add a little more water to create the dough but you will feel how ‘short’ the pastry is. Wrap in cling film and pop in the fridge for at least 30 minutes.
In a large pan gently melt a generous amount of butter with a little olive oil and throw in the spring onions and the leeks and let them sweat a little until they begin to soften, then add a little salt, then turn up the heat a little and sauté them further. Add the mushrooms and plenty of pepper and let them all sweat together until the mushrooms are beginning to soften and turn golden. Turn the heat off the pan and let the veg cool a little.
Now your pastry should be ready, roll it out and line your greased quiche pan. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 15 minutes on 180C (160C Fan)
Once your pastry is turning golden, take it out of the oven and set aside whilst you beat the eggs into the cream, add the chives. Pour the leek mushroom mix into the pastry case, followed by the cream egg mix and then gently lay the tomato vine on top and bake on 180C (160C Fan) for about 30-40 minutes until golden and risen. Set aside on a wire rack to cool. The quiche should easily slide out of the tin.