As explained to me via my boyfriend on googlechat
Pastry:
1 cup plain white flour1 cup spelt flour
1 cup/stick Butter (+a good pinch of salt if using unsalted butter)
1 egg
Start with the flour and add room temperature butter (grated makes it easier) and work the butter into the floor to make a fine crumble type mix, but don't work it too long or it'll get greasy. Break the egg into a cup and whisk a little to mix the yolk and white, then add to the butter and flour mix and work it in until your pastry forms a ball. Pop in a zip lock in the fridge while working on the next steps. (Incoming)
Topping:
1 1/4 cups grated cheese2/3 cup crème fraîche
3 eggs
2 tbsp Mustard (though you can leave this out if doing a fish filling)
Salt ( I do about eight back and forth twisty things on the IKEA grinders)
Pepper about the same as salt
Combine the cheese and egg first, add the crème fraîche, then season with salt, pepper and mustard. Set to one side while making the filling.
Filling (roughly what I did):
2 medium largish peppers
7-8 mushrooms
1-2 onions depending on size
3/4lb bacon
1 head broccoli approx
Fry onions and bacon together to the bacon is cooked and the onion translucent ish, add pepper and broccoli, cook a little longer until they begin to get a little softer. Add the mushroom and cook for a further five minutes or so, till the mushrooms are wilted and looking almost invisible.
1-2 onions depending on size
3/4lb bacon
1 head broccoli approx
Fry onions and bacon together to the bacon is cooked and the onion translucent ish, add pepper and broccoli, cook a little longer until they begin to get a little softer. Add the mushroom and cook for a further five minutes or so, till the mushrooms are wilted and looking almost invisible.
Assembly:
Make the pastry first, put it in the fridge to chill.
Now preheat the oven to 180c/ 350f.
Prepare the topping, set to one side and chop the veg for the filling.
Before cooking the filling, butter and flour the quiche dish, then remove the pastry from the fridge and roll out on a floured surface until it looks about large enough for the quiche dish. The pastry will be quite crumbly, but this is a good thing! Any raggedy edges can be torn off to fill in any gaps around the edge.
Stab the pastry in the dish with a fork so that it doesn't bubble, then place in the oven and set a timer for ten minutes.
While the pastry is blind baking, cook up the chopped veg and meat. The veg and pastry should be done at about the same time, though the pastry can cook a couple of minutes longer if need be. Or you can take the pastry out of the oven while the veg finishes cooking.
When all the parts are ready, start by putting the veg in the quiche case, spreading it out to cover the whole dish, but not compressing it too much, then carefully pour the cheese and egg mix over the top. Make sure to put all over as it will be difficult to spread it out much one poured.
Finally, quiche goes in the oven and cooks for about 30-45 minutes. The top should be golden and audibly sizzling in the middle.
Enjoy! Can also be cooked ahead if time and eaten cold, when it is just as tasty.
Goes well with steamed potatoes and salads :)
Make the pastry first, put it in the fridge to chill.
Now preheat the oven to 180c/ 350f.
Prepare the topping, set to one side and chop the veg for the filling.
Before cooking the filling, butter and flour the quiche dish, then remove the pastry from the fridge and roll out on a floured surface until it looks about large enough for the quiche dish. The pastry will be quite crumbly, but this is a good thing! Any raggedy edges can be torn off to fill in any gaps around the edge.
Stab the pastry in the dish with a fork so that it doesn't bubble, then place in the oven and set a timer for ten minutes.
While the pastry is blind baking, cook up the chopped veg and meat. The veg and pastry should be done at about the same time, though the pastry can cook a couple of minutes longer if need be. Or you can take the pastry out of the oven while the veg finishes cooking.
When all the parts are ready, start by putting the veg in the quiche case, spreading it out to cover the whole dish, but not compressing it too much, then carefully pour the cheese and egg mix over the top. Make sure to put all over as it will be difficult to spread it out much one poured.
Finally, quiche goes in the oven and cooks for about 30-45 minutes. The top should be golden and audibly sizzling in the middle.
Enjoy! Can also be cooked ahead if time and eaten cold, when it is just as tasty.
Goes well with steamed potatoes and salads :)
Phew. Typed that all out on my phone. Hopefully there aren't too many mistakes
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