Asparagus Quiche

Asparagus Quiche with Fresh Herbs

This Asparagus Quiche with Fresh Herbs is the perfect early summer lunch or supper recipe. In May and early June, bunches of seasonal fresh asparagus start to appear in the shops and it is time to look up recipes that make the most of it. It is the time of year when the weather becomes warmer and having a picnic or eating outside in the garden become more realistic prospects. It is also the time of year when outdoor concerts or plays, village fetes and sporting events start to take place. If you are looking for the perfect dish to take along to any of these, something easy, seasonal but luxurious, look no further than home-made Asparagus Quiche.

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Asparagus Quiche

What you need to know about Asparagus Quiche with Fresh Herbs

  • I generally make my own pastry. It took me many years to realise how easy it is and I do think it tastes better than ready-made pastry. However, if making pastry is not your thing, or you have limited time, you can use ready-made shortcrust pastry. This will make this quiche even quicker and easier to make.
  • Make sure you use fresh asparagus. There are lots of different varieties, particularly if you go to a farmers market or farm shop, and any would be good in this recipe.
  • A great technique when you are preparing asparagus is to remove the base of each spear by bending it until it snaps. It will naturally break at the point where the woody and unpalatable stem meets the edible part of the spear.
  • Make sure you do not overcook the asparagus. This is the basic rule of cooking asparagus. You need to make sure it has a little “bite” and retains its unique flavour.
  • I generally flavour this quiche with a combination of dill and chives. However, you can choose any non-woody herbs that you prefer. Tarragon and lemon balm would also be excellent choices.
  • Mature cheddar is my cheese of choice in this quiche as I think it adds a bit of oomph to the asparagus without overpowering it. You can try other cheeses but I would steer clear of blue cheese.
  • You can eat this quiche either hot, warm or at room temperature. We will sometimes eat it hot with buttery boiled new potatoes for supper. It also is great at room temperature as part of a summer buffet or in a lunch box. If you are making it ahead of time, you can keep it in the fridge for a couple of days. Make sure that you bring it out of the fridge at least half an hour before you plan to eat it as it is not at its best if it is icy cold.

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Asparagus Quiche

Other asparagus recipes

Every year, I look forward to early summer when fresh asparagus is in season. Nowadays, you can buy it all year round but I am a strong believer in eating seasonal, local food. This means that early summer is the time when I get to indulge my love of fresh asparagus. It is great treated simply, just steamed for a few minutes and then either eaten hot with butter or at room temperature with a simple olive oil and vinegar dressing.

However, it is also a fantastic basis for quiches and savoury tarts. In addition to this Asparagus Quiche, I also make an Asparagus Tart, using ready-made puff pastry, which is fantastic quick and easy lunch or supper dish. I also make a cold Asparagus and Pea Soup with Chervil which is great on a hot summer day either as a light lunch or as a starter for a dinner party.

There are many different types of asparagus with variation in colour, the most common is green asparagus but you can get purple and white, and also the thickness of the stems. If you look in your local farmers’ market or farm-shop at this time of year, you might be lucky and find a variety of different types.

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Asparagus and Pea Soup with Chervil
Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

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Asparagus Quiche with Fresh Herbs recipe

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Asparagus Quiche

Asparagus Quiche

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

Asparagus Quiche with Fresh Herbs is the perfect early summer lunch, supper or picnic recipe – easy, seasonal, luxurious and great eaten hot or cold. 

Asparagus Quiche


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g fat (5 oz) I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 15 asparagus spears
  • a large bunch of fresh dill or herb fennel (2 tablespoons when chopped)
  • a large bunch of fresh chives (2 tablespoons when chopped)
  • Salt and pepper
  • 100 ml (4 fl oz) double cream
  • 2 eggs
  • 75 g (3 oz) Cheddar or other full-flavoured cheese

Asparagus Quiche


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm quiche or flan dish.   Bake for 15 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy and ensure that the base is crisp.
  4.  Next, prepare the asparagus spears.  Remove the base of each spear by bending it until it snaps.  It will naturally snap at the point where the thicker, less palatable base section starts. 
  5. Either steam the asparagus spears for three minutes or plunge them into boiling water for the same amount of time.  This will partially cook the spears but retain their crunch and flavour.
  6.  Place the part-cooked asparagus spears in the pastry case. 
  7. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Grate the cheese and add to the mixture.  Then finely chop the dill (or herb fennel) and chives and also add to the bowl.  Season with salt and pepper and then pour it into the pastry case.  
  8. Place your quiche or flan dish in the oven and cook for 25 minutes.

Notes

This Asparagus Quiche can be eaten hot, warm or at room temperature.

Keywords: asparagus, quiche, dill, chives

This recipe has been shared on #CookBlogShare with the Peachicks Bakery and #Fiesta Friday with Fiesta Friday 

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Savoury Pancakes with Garlic Mushrooms

Savoury Pancakes with Garlic Mushrooms

Savoury Pancakes are a fantastic make-ahead vegetarian supper. In this recipe, I have made a simple filling of garlic-flavoured mushrooms and have included some fresh chives in the pancake batter. The pancakes are rolled around the filling, topped with grated cheese and then heated through in the oven. The finished dish is a bit like a baked pasta dish – lasagne or cannelloni – but using pancakes make it less heavy. The other advantage of using pancakes rather than pasta is that you can put additional flavourings, such as the chives, into the batter.

I love all kinds of pancakes – both sweet and savoury. They are so quick and easy to make and so versatile. You get an almost instant hit of that “home-baked” satisfaction! When it comes to sweet pancakes or crepes, I have very traditional tastes – lemon and sugar is the only topping that I like – but I am a bit more flexible when it comes to savoury pancakes. If mushrooms are not your thing you could try ricotta and spinach or vegetarian or meat-based bolognese sauce.

Mushrooms, lovely mushrooms…

I am a huge mushroom lover. There is something about mushrooms, a savoury almost meaty flavour, which seems to please both vegetarians and non-vegetarians alike. As I cater to a household with a range of food preferences, I tend to use a lot of mushrooms! In my recipes, you can pretty much use any type of mushroom, or combination of mushrooms, that you happen to have available. However, there are a few rules of mushroom cooking that I think are worth bearing in mind.

  • First off, generally the larger the mushroom, the stronger the flavour. If you want a milder mushroom taste, stick to button mushrooms.
  • Secondly, make sure your mushrooms are fresh and perky. No one (and really, I mean no one) likes a slimy mushroom that has been sitting in your fridge for a couple of weeks. If you are going to keep your mushrooms for a few days, make sure that they can “breathe” – if they are wrapped in plastic, remove the covering.
  • Thirdly, (with reference to my second point), do not over-cook your mushrooms. They need to be cooked through and firm with a bit of a bite not sad, flaccid things which have been stewed for hours.
  • And finally, make sure you season them well – with salt and pepper and any herbs and spices that your like – in order to bring out their flavour. No one likes a bland mushroom. I think garlic is a particular friend to all types of mushrooms but they also go well with thyme and nutmeg.
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Savoury pancakes

Savoury Pancakes with Garlic Mushrooms

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Pancakes
  • Cuisine: English

Description

These savoury pancakes, filled with garlic mushrooms topped with sour cream and chives, are the perfect vegetarian supper.


Scale

Ingredients

For the filling

  • 2 onions
  • 50 g butter
  • 475 g mushrooms (I generally use chestnut mushrooms but you can use any sort)
  • 2 cloves of garlic
  • Salt and pepper

For the pancakes

  • 100 g plain flour
  • 1 egg
  • 275 ml milk
  • Salt and pepper
  • Fresh chives
  • A little vegetable oil

To serve

  • A little butter 
  • 150 ml sour cream
  • 100 g strong cheese (eg cheddar)

Savoury Pancakes with Garlic Mushrooms


Instructions

  1. First make the garlic mushroom filling as follows.
  2. Peel and chop the onion.  Heat the butter in a heavy-based pan, add the chopped onion and cook gently for 10 minutes until it is soft and golden.
  3. While the onion is cooking, remove the stalks from the mushrooms and chop them finely.  Slice the mushroom caps.
  4. After 10 minutes, peel and crush the garlic and add it to the pan together with the chopped and sliced mushrooms.  Cook for a further 5 minutes and then take off the heat and set aside.
  5. Next make the pancakes as follows.
  6. Sift the flour into a large mixing bowl.  Make a well in the centre and break the egg into it.   Stir the mixture and gradually incorporate the flour with the egg.  Then gradually add the milk and stir until all the flour is combined with it.  You will then have a thin batter with the consistency of double cream.   Season with salt and pepper.  Finely chop the fresh chives and add them to the batter.
  7. Heat a little vegetable oil in a heavy-based non-stick frying pan.  Then, using a ladle or large spoon, pour a portion of the batter into the pan.  Tip the pan so that it covers all of the base.   Leave to cook for around four minutes.  Then using a spatula or blunt knife, flip the pancake over to cook the other side and allow to cook for a further minute.  Then slide the pancake onto a plate.   Repeat until you have used all the batter.  There should be enough to make six medium-sized pancakes.
  8.  At this point, you have a choice.  Either you can simply put a tablespoonful  of the mushroom mixture on top of each pancake, add a teaspoon of sour cream and a few chopped chives, roll up the pancake and eat it as it is.   Or you can put the filled pancakes into a greased, oven-proof dish, top with grated cheese and bake in the oven set at 180 C (400 F or Gas Mark 4) for 10 minutes.   If you are eating them immediately, I would recommend the former and if you are making them ahead, I would recommend the latter.

Savoury Pancakes with Garlic Mushrooms


Keywords: pancakes, savoury, mushrooms, garlic, vegetarian, supper

This recipe has been shared on #CookBlogShare with A Strong Coffee  and #FiestaFriday with Fiesta Friday  and Jhuls at the Not So Creative Cook

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Easy Macaroni Cheese

Macaroni Cheese

This Easy Macaroni Cheese is the perfect make-ahead supper dish. It is topped with crispy breadcrumbs and has a bit of extra cayenne spice to cut through the richness of the sauce and a secret layer of sweet caramelised onions. If you have never made this dish from scratch, then I would encourage you to give it a go. It is really easy. It is rich, creamy and cheesy and will be equally popular with vegetarians and non-veggies alike.

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A traditional family recipe

In my family, serving this Macaroni Cheese has become a Christmas Eve tradition. On the day before Christmas, when everyone is gathering, I have to feed a range of vegetarian and non-vegetarians of all ages and a spectrum of general food pickiness. This dish seems to hit the spot as it is warming and comforting and also has a simplicity that is welcome when we all know we are going to have a blow-out meal the next day. I serve it with a green salad dressed with a sharp vinaigrette to balance the cheesy richness of the pasta.

We also eat it on lots of other occasions, in both winter and summer, as it so popular and can be made ahead of time. If like me you are more of a “kitchen-supper” rather than dinner party style of host, it is a great dish to serve. Everything is done in advance – you just need to put it in the oven to warm through – so you can focus on talking to your guests rather than doing complicated things in the kitchen.

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Macaroni Cheese
What makes this recipe different?

There are many, many recipes for Macaroni Cheese. This one, which has developed over the years, has three elements that I think sets it apart from others.

First off, it is topped with breadcrumbs and grated cheese which means that it has a fantastic crispy top. This adds texture and flavour to the soft, creamy pasta.

Secondly, it is a bit spicy. We discovered that adding a lot of cayenne was a good thing when my daughter made this recipe when she was quite young and mistook a dessert spoon for a teaspoon. We ate the first mouthful with trepidation but discovered that actually having a bit of heat cuts through the richness of the cheese sauce and improves the flavour of the dish.

The third and final element is that there is a delicious secret hidden within this traditional-looking Macaroni Cheese. In the middle of the dish is a layer of sweet, soft caramelised onions which work brilliantly to lift flavour of the cheesy pasta.

Macaroni Cheese

Other simple pasta suppers

I love pasta so much that I sometimes wonder if I might have some unknown Italian ancestor! It is so easy, versatile and so universally liked – by adults, children, vegetarians and meat-eaters – that it appears on our table several times each week.

This recipe for Prawn Pasta is a great week-night supper option. It is easy, tasty and uncomplicated and can be made in ten minutes. Here are some of my other simple pasta supper recipes.

  • Basic Tomato Sauce – this is an easy recipe for a rich sauce using store-cupboard ingredients. Delicious stirred into pasta as it is and open to lots of variations and additions!
  • Creamy Mushroom Pasta – this is simple vegetarian sauce combines mushrooms and chestnuts and lots of garlic. It can be used with any kind of pasta but I prefer it with short pasta such as gigli or penne.
  • Spaghetti with Smoked Salmon – this simple recipe can be made in 15 minutes. Smoked salmon trimmings are combined with fennel and chives and a squeeze of lemon.
  • Prawn Pasta with Herb Butter – this is made-in-minutes pasta supper

Loved this recipe? Checkout the Recipe Index.

Step-by-step guide to making this recipe

Easy Macaroni Cheese with Caramelised Onions

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Macaroni Cheese

Easy Macaroni Cheese

  • Author: Tastebotanical
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 6 1x
  • Category: Pasta
  • Method: Baking
  • Cuisine: English

Description

This Easy Macaroni Cheese recipe combines rich, creamy pasta with a crunchy topping, a dash of cayenne heat and a secret layer of caramelised onions.


Scale

Ingredients

  • 125 g  (5 oz) butter – 25 g (1 oz)  plus 100 g (4 oz)
  • 2 tablespoons olive oil
  • 3 large onions
  • 1 teaspoon soft brown sugar
  • 350 g (12 oz) dried macaroni
  • 50 g (2 oz) plain flour
  • 2 teaspoons cayenne
  • 860 ml (2 pints) milk
  • 350 g (12 oz) strong, hard cheese  such as mature cheddar
  • salt and pepper 
  • 50 g (2 oz) fresh breadcrumbs

Macaroni Cheese


Instructions

  1. Put 25 g of the butter and the olive oil in a heavy-based frying pan and place over a very low heat.  
  2. Peel and roughly chop the onions and add them to the pan.   Cook the onions very gently for around 30 minutes, stirring occasionally.  The aim is to caramelise the onions so that they are a light golden colour and their natural sweetness is enhanced.   When the onions are done, season with salt and stir in the soft brown sugar.  Set aside until required.
  3.  While the onions are gently cooking, cook the macaroni in a pan of salted, boiling water according to the instructions on the packet.  This would normally take around 10-15 minutes.   When it is cooked, drain the hot water from the pasta and put it back in the saucepan covered with cold water to prevent it clumping together.
  4. Make the cheese sauce by melting the remaining 100 g of butter in a heavy-based saucepan.  Add the flour, mix it into the butter and cook gently for 2 minutes.   Remove the saucepan from the heat and stir the milk into the butter and flour mixture.  Put the saucepan back onto the heat and stir until the sauce has thickened.   Grate the cheese and add 300 g to the sauce.   Add salt and pepper to taste.
  5. Drain the cooked macaroni and add it to the cheese sauce.
  6. Pour half of the mixture into a rectangular dish of approximately 40 cm x 25 cm.   Spread the caramelised onions on top and then add the other half of the mixture.
  7. Sprinkle the remaining 50 g of grated cheese on top together with the breadcrumbs.    
  8. Heat your oven to 200 C, 400 F or Gas Mark 6 and bake the macaroni cheese for 30 minutes.   When it is done, it will be hot all through and the top will be crisp and golden.

Macaroni Cheese


Notes

It is very easy to make your own breadcrumbs by whizzing stale bread in a food processor for a few minutes.  They can then be stored in the fridge for several days or frozen for several months.

You can make the macaroni cheese a day in advance up until step 7 and keep it in the fridge.  Make sure that you allow it to come back up to room temperature before heating in the oven. 

Keywords: macaroni, cheese, pasta bake, vegetarian

This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday and Zeba at Food for the Soul

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Creamy Mushroom Pasta

Creamy Mushroom Pasta with Chestnuts – the perfect week-night supper

This Creamy Mushroom Pasta, with sweet chestnuts and caramelised onions, is just what I want at the end of a busy working day. It is savoury, full of flavour and, even better, is quick and easy to make and the sauce can also be made in advance.

Mushrooms and sweet chestnuts are great flavour partners and are two of my favourite ingredients. The savouriness of this dish is enhanced by using both fresh and dried mushrooms. You can use any type of dried mushroom in this recipe – most of the supermarkets sell a range including porcini, shitake and mixed. They add a real depth of almost meaty flavour to recipes that do not contain any meat! Ready-to-eat sweet chestnuts are also available widely in supermarkets. They are inevitably associated with Christmas but I use them all the year round. They have a sweetness and also a soft but firm texture that is fantastic in all kinds of savoury dishes.

Due to its deep savouriness, this dish is a great one to serve to meat-eaters. In addition to its flavour, it also has a good range of textures and a good “mouth feel” which means the lack of meat is not likely to be noticed! There are several variations that you can make to this recipe depending on your dietary preferences.

  • Vegetarian – I include anchovies in my recipe but, if you are vegetarian, you can leave them out. You may just need to add a little additional salt to the sauce.
  • Vegan – You can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce.
  • Healthier – Replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.

You can use any kind of pasta to make Creamy Mushroom Pasta. I generally use a shorter pasta such as gigli (I love gigli!) or penne but I’ve made it with pretty much every type of pasta depending on what I have in my cupboard at the time.

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Creamy Mushroom Pasta

Creamy Mushroom Pasta with Chestnuts

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Pasta

Description

This Creamy Mushroom Pasta with Chestnuts is the perfect week-night supper.


Scale

Ingredients

  • 25 g butter
  • 1 tablespoon olive oil
  • 2 onions
  • a handful of dried mushrooms (any kind)
  • 2 cloves of garlic
  • 1 tin of anchovies (optional)
  • 485 g fresh mushrooms 
  • 180 g pack of peeled chestnuts
  • 2 tablespoons of double cream
  • Fresh parsley
  • Salt and pepper
  • 350 g pasta

Creamy Mushroom Pasta


Instructions

  1. Heat the olive oil and butter in a large frying pan.
  2. Peel and finely chop the onions and add them to the pan.  Crumble the dried mushrooms and add to the pan.  Cook over a low heat for around 15 minutes until the onions are sweet and caramelised and the dried mushrooms have softened.
  3. Peel and crush the cloves of garlic and roughly chop the anchovies. Add to the pan.
  4.  Finely chop half of the fresh mushrooms and slice the other half.  This gives some variety in texture to the pasta sauce.   Add the fresh mushrooms to the pan.
  5. Cook for ten minutes until the fresh mushrooms are cooked through.
  6. Roughly chop the peeled chestnuts into large chunks and add them to the pan.   
  7. Stir in the double cream and heat for a few minutes until the sauce thickens slightly.  Chop the parsley and stir into the sauce.   Taste the sauce and add salt and pepper as required.  You may not need to add salt as the anchovies will add saltiness to the mixture.
  8. In a separate pan, heat water to boiling point, add the pasta and cook according to instructions on the packet.  When done, drain and stir in the mushroom and chestnut sauce.

 

Creamy Mushroom Pasta


Notes

If you want to make this a vegetarian recipe, you can omit the anchovies.  Just make sure that you add a little salt to the sauce to compensate for the loss of their saltiness.

If you want to make this a vegan recipe, you can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce. 

If you want to make this a healthier recipe, replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.

Keywords: pasta, mushroom, chestnut

This recipe has been shared on #CookBlogShare at Recipes Made Easy
Cook Blog Share

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Feta Quiche with Roasted Peppers

Easy Feta Quiche with Roasted Peppers

Feta Quiche with Roasted Peppers is the perfect easy lunch or supper dish. The peppers are roasted to bring out their sweetness and combined with salty feta and anchovies which provide a big punch of flavour. If you are a vegetarian, or simply don’t like anchovies, salted capers are very good alternative.

I love roasted peppers! I roast my peppers by cutting them in half and putting them cut side down on a sheet of silver foil under a hot grill. Once the skin has blackened and charred, I wrap them up in the foil and leave them to cool. The steam from the hot peppers will loosen the skins making it easy to remove them. The process of roasting intensifies the flavour and sweetness of the peppers and adds an extra smoky taste dimension. I often use this method to produce a simple Roasted Pepper Salad but the it is also a great way of preparing peppers for use in other dishes.

So many peppers…

There are many types of sweet peppers available in stores and in farmers markets today. I particularly like the long, pointed Ramiro Peppers or Romano Peppers. These come in red, orange and yellow and are sweeter and, in my opinion, more flavoursome than the more common Bell Peppers. However, any type of pepper can be used in this recipe and any colour – red, orange or yellow. Just make sure you don’t use green peppers as they do not have the natural sweetness you need in this Feta Quiche.

….and so many quiches!

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. Some of my favourites from this blog include Asparagus Quiche (early summer on a plate), Caramelised Onion Tart (a classic), Carrot Tart (a successful experiment), Garlic Tart (double garlic, what’s not to like?) and Beetroot Tart (love it or hate it!).

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Feta Quiche with Roasted Peppers

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

This Feta Quiche with Roasted Peppers and Anchovies is an easy lunch or supper recipe  which can be made in advance and served hot or cold.    You can use salted capers instead of anchovies if you are a vegetarian.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 4 red peppers
  • Salt and pepper
  • 1 tin anchovies or 1 tablespoon of capers
  • 100 g feta cheese
  • 100 ml double cream
  • 2 eggs

 

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm quiche or flan dish.   Bake for 15 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy and ensure that the base is crisp.
  4. Next prepare the peppers.  Cut them in half lengthwise.  Remove the stalks and seeds.   Place the pepper halves skin-side up on a grill pan covered in foil. 
  5. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.  Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  6. When the peppers are cool enough to handle you should be able to peel off the charred skins.   
  7. Roughly chop the skinned peppers and scatter them over your pastry case. Finely chop the anchovies and crumble the feta cheese and add these to the pastry case as well.   If you are vegetarian, or just do not like anchovies,  capers are a good substitute. 
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Pour into the pastry case.  
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.


Notes

  • This Feta Quiche can be served hot, warm or at room temperature.

Keywords: feta cheese, peppers, anchovies, quiche, tart

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