Developed by Kevin Dundon of Dunbrody Country House Hotel & Restaurant
It’s nice to make your own pastry and have it ready in the freezer but it’s also fine to buy some.
You can put anything in your quiche in the line of meat and vegetables so please yourself.
For the pastry
200g plain flour
100g hardened butter
Pinch of salt
5-6 tablespoons of ice cold water
1 tablespoon of poppy seeds (optional)
For the filling
6 large free range eggs
300ml semi-skimmed/low fat milk
1 medium sized onion
6 mushrooms, thinly sliced
10 cherry tomatoes
Salt and pepper
110g grated reduced fat cheddar cheese
Preheat the oven to 180C/350F/Gas Mark 4
To make the pastry:
Sieve the plain flour into a large mixing bowl. Add the salt.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the poppy seeds at this stage also (optional).
Mix in enough cold water to bind the pastry together.
Cover with cling film and rest until required.
Roll out the pastry and use it to line a 9 inch quiche dish.
Blind bake the tartlet shell for 15-18 minutes or until the pastry is lightly browned.
While the pastry is baking, prepare the filling
Fry the sliced onions and mushrooms for 4-5 minutes or until they are just softened.
Mix the eggs and milk together.
When the pastry case is ready, spread the mushroom and onion filling over the base..
Finely chop the bacon and spread it over the onion mixture.
Dot the cherry tomatoes around the filing, placing one in each slice, approximately.
Pour the egg mixture over the top of the onions, mushrooms, bacon and tomatoes, filling the pastry case.
Sprinkle with the grated cheese and bake in the oven for 30-35 minutes.
Serve hot or cold with a mixed side salad.
– Use any deep pan dish you have, not necessarily a quiche dish. Use any leftover meats or vegetables such as broccoli in this quiche, the list is endless. This is perfect for supper, but also ideal for your lunchbox.
Per serving: 180.0g
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