Who doesn’t love a good quiche? It is the ultimate comfort food; you can eat it anytime; hot or cold; it is totally versatile…the perfect allrounder! Some of you might be in awe of preparing a Quiche…trust me so was I! But Quiches are actually a super simple dish to make. Get a puff pastry, make a custard with some eggs and milk and chuck in any vegetables, fish, meat etc that you fancy. Sounds almost like making a pizza, just with way more filling! 😉
Quiche is originally German!
Yes! This French classic dish in fact originates from Germany, more precisely form the medieval region of Lothringen, which was later renamed Lorraine by the French, a region on the German border. In fact, the word ‘Quiche’ comes from the German word ‘Kuchen’. It probably doesn’t come as a surprise that the first version of the Quiche was the Quiche Lorraine – an open pie consisting of pastry (previously bread dough) egg, cream and bacon. In the course of time, cheeses such as Gruyere has been added to this French speciality. After WWII the British soldiers brought this delicious recipe back home where it gained popularity and so did the Americans where it became popular in the 1950’s.
Make the perfect Quiche
Quiches are a great way of clearing out your fridge as you can use any vegetables, fish, meat etc. for it. But there are a few tricks that will help you make it perfect (source: the kitchn)
- Make sure your filling is as dry as possible: for example, when using kale or spinach, make sure you’ve cooked it beforehand and squeezed out all their liquid; when using mushrooms, sauté them until the moisture has evaporated.
- Find the right ratio of egg and dairy for your custard. If you use too much dairy, your quiche will be too wet. If you use too little, you will end up with a rubbery filling.
- Don’t over-bake your quiche. They are at their best when still a bit wobbly in the centre.
- Bake your quiche in the centre or at the bottom of your oven so it gets a lovely golden crust.
- Use spinach or watercress instead of kale.
- Use any cheese that you fancy. A tasty option would be to exchange the blue cheese with some Reblochon.
- Use single cream if you don’t have soured cream
Garlicky Squash, Kale & Blue Cheese Quiche
This 'Garlicky Squash, Kale & Blue Cheese Quiche' is comfort food pure and easy to make.
- 420g squash – peeled, cut into 1cm cubes (weight of just the cubes)
- 1 tbsp olive oil
- 320g ready rolled puff pastry sheet
- 60g kale leaves – stems removed (weight without the stems)
- 1 small red onion – finely chopped
- 75g blue cheese – crumbled – I use St Agur
- 30g walnuts – chopped
- 3 eggs
- 100g soured cream
- dash of milk – around 20ml
- 50g Gruyere or Cheddar – grated
- 2 garlic cloves – crushed
- 1/2 lemon – zest only
- Heat the oven to 200C / Fan 180C / Gas 6. In a bowl, mix the squash cubes with the olive oil. Put them on a baking tray and bake in the oven for 20min. Take out and leave to cool slightly.
- In the meantime, boil a kettle. Put the kale in a colander and pour boiling water over it until wilted. Leave to cool. Squeeze out all its moisture. Chop roughly.
- Line a deep roasting tin with baking parchment paper. Put the puff pastry in the tin so it covers the base and the sides. Lay it so it can hold the filling in.
- In a large bowl, add the squash, kale, onion, blue cheese and walnuts. Mix gently. Scatter the mixture over the pastry.
- In a jug, beat the eggs, soured cream, milk, Gruyere, garlic and lemon zest. Season generously. Pour over the filling of the quiche without tipping over.
- Bake in the oven for about 30min. You want the pastry to be nicely golden and the centre still a bit wobbly. Leave to cool slightly and serve with a green salad. Enjoy!