Having a background of dietetics, Dina is one of the healthiest food-conscious people I know. So if Dina approves, you know it must be good for you.
First we need to accumulate the following ingredients:
· Vegetables (I've used a combination of aubergine, broccoli, spinach and tomatoes for my quiche filling. What you use is up to you.)· 150g plain flour
· 75g butter (both salted and unsalted work)
· 5 large eggs
· 1tbsp vegetable oil
· 1tsp pepper and salt
· 1tsp vegetable stock
· 200g grated cheddar cheese
· 400ml milk
Method:
1) Before preparing the quiche base we pre-heated the oven.
2) We then began by mixing the flour and butter together until it formed a bread crumb texture. An egg was then used to bind the mixture together (water can be used as a substitute for egg).
3) Once resembling a pastry mixture, we rolled into a circular shape, approx 5mm thick and placed in the baking dish.
4) The quiche needs to be lightly baked first for approx 15/20 minutes at 170•C to prevent the base from going soggy once the quiche filling has been added. Before baking we pricked the pastry with a fork to prevent the mixture from puffing.
5) While the base was baking we created the quiche filling (stage 1). We cleaned and diced our selected vegetables - the aubergine, broccoli, spinach and tomatoes.
6) Next we fried in a pan using a little bit of vegetable oil. The aubergine and broccoli take the longest to cook so these were chopped into especially small pieces and fried in the pan first for longer cooking time. Afterwards the remaining vegetables were added.
A little tip, Dina added a pinch of vegetable stock to enhance the flavour of the quiche filling.
7) Once cooked we left to cool down and moved onto the stage 2 of the quiche filling. Using 4 large eggs we cracked into a mixing jug, added a dash of pepper and salt. The eggs were then beaten.
8) Once the vegetables had cooled down they were then added to the eggs, along with 200g of grated cheese (we like our quiche cheesey but the amount of cheese can vary to your likings) and 400ml of milk. These were stirred together.
9) We then removed the quiche base from the oven and poured the mixture into the centre. If possible try and use all the mixture and fill to the top. Being the cheese lovers that we are we sprinkled grated cheese on top too and then baked in the oven for a further 45 minutes at 170•C.
10) Once cooked you should allow to cool down for 5 minutes (but Dina and I ignored that and dug straight in!)
This takes a while to cook but tastes delicious. We served with a side of fresh spinach and sweet red pepper in a balsamic vinegar and olive oil dressing. Tasty!
I will definitely be cooking this again soon!
1) Before preparing the quiche base we pre-heated the oven.
2) We then began by mixing the flour and butter together until it formed a bread crumb texture. An egg was then used to bind the mixture together (water can be used as a substitute for egg).
3) Once resembling a pastry mixture, we rolled into a circular shape, approx 5mm thick and placed in the baking dish.
4) The quiche needs to be lightly baked first for approx 15/20 minutes at 170•C to prevent the base from going soggy once the quiche filling has been added. Before baking we pricked the pastry with a fork to prevent the mixture from puffing.
5) While the base was baking we created the quiche filling (stage 1). We cleaned and diced our selected vegetables - the aubergine, broccoli, spinach and tomatoes.
6) Next we fried in a pan using a little bit of vegetable oil. The aubergine and broccoli take the longest to cook so these were chopped into especially small pieces and fried in the pan first for longer cooking time. Afterwards the remaining vegetables were added.
A little tip, Dina added a pinch of vegetable stock to enhance the flavour of the quiche filling.
7) Once cooked we left to cool down and moved onto the stage 2 of the quiche filling. Using 4 large eggs we cracked into a mixing jug, added a dash of pepper and salt. The eggs were then beaten.
8) Once the vegetables had cooled down they were then added to the eggs, along with 200g of grated cheese (we like our quiche cheesey but the amount of cheese can vary to your likings) and 400ml of milk. These were stirred together.
9) We then removed the quiche base from the oven and poured the mixture into the centre. If possible try and use all the mixture and fill to the top. Being the cheese lovers that we are we sprinkled grated cheese on top too and then baked in the oven for a further 45 minutes at 170•C.
10) Once cooked you should allow to cool down for 5 minutes (but Dina and I ignored that and dug straight in!)
This takes a while to cook but tastes delicious. We served with a side of fresh spinach and sweet red pepper in a balsamic vinegar and olive oil dressing. Tasty!
I will definitely be cooking this again soon!
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