Friday, 5 October 2012

Pea and courgette quiche

Did I already mention how hard it is to find the time these days to cook or bake? This quiche took two days to make. Not because it is so complicated, the opposite is true, but I only managed to blind bake the base when my little one needed my attention and I didn't find a chance to finish what I had started that day. Luckily it is fine to keep the baked short crust until the next day and it would freeze well too. Just prepare the filling fresh and bake when you get to it.


short crust pastry
5 eggs
300ml milk
100ml single cream
100g mature cheddar
100g smoked cheddar
1 small courgette
handful of peas
salt and pepper

Pre-heat the oven to 160-180C/gas 4-5. Roll out the pastry and blind bake the base. Let cool for a bit. Combine the egg, single cream, milk and grated cheese. Season with salt and pepper and pour into the pastry shell. With a vegetable peeler make ribbons of the courgette and add layer over the egg mixture. Sprinkle the peas over the quiche and bake for 30-45 min or until set and slightly puffed up.

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