Wednesday, January 21, 2015

recipe: basic vegetable quiche

Somehow, over the past few months Quiche has become a real staple in our kitchen. I mentioned this before, as part of the bread project and now here, as promised, is our recipe. 

I think one of the things that makes this such a practical meal is that it is quite simply so versatile. I mean, I could pretty much eat a version of it every day, and keep it interesting just by changing up the vegetables. This is of course, very practical when trying to eat locally and with mindfulness towards the seasons. Once you get the basic recipe down (and trust me, it won't take long...) you can mix it up with whatever you want, or whatever you've got. 

Today I'm sharing a version with red beets & feta, since it's Winter where we are. Scroll down to the end of the post to see a seasonal list of ideas for other vegetable combinations to get you started! 

Basic Vegetable Quiche 
makes one medium sized quiche, enough for a meal for two with leftovers.

you will need:
2 cups all purpose flour
1 tsp salt
1/2 cup oil (I usually use olive oil)
1/2 cup cold water
butter (for greasing the pie dish)

4-5 eggs
1/4 cup milk
1 cup crumbled feta
salt & pepper
dried herbs such as oregano or thyme. 
one half of a yellow and red onion, thinly sliced 
one red beet, peeled, cubed, and pre-boiled

for the crust:
In a large bowl, mix together flour and salt. Beat the oil and water together with a fork to thicken. Add to the flour mixture. 
Form dough into a ball, and press into a (pre-greased) pie dish. Make sure that you have enough dough to cover the edges of the pan, as this will be the crust to your Quiche.

Your crust should be quite flakey. 

for the filling:
beat together your eggs. Add in the milk and crumbled feta. Season with salt, pepper and dried herbs. 

Layer in the sliced onions and red beets. 

Bake at 350F for 30-35 minutes, until the egg has set.
Serve warm, with a lovely seasonal salad on the side. 

Other Seasonal Ideas:

Spring: asparagus and parmesan, diced spring onions and pesto 
Summer: tomato, basil & mozzarella, zucchini & fresh mixed herbs
Fall: assorted mushrooms & goat cheese, roasted onions & dijon 
Winter: red beet & feta, leek & potato 

if you have any other ideas for vegetables that would make delicious Quiche combinations, let me know! I'd love to give them a try.

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