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A Quick & Easy Summer Quiche

Quiche is a traditional French savoury open tart. Quiche Lorraine is the most famous, being a smoked bacon & cheese version. There will always be a lot of debate about what should go into a "quiche" and the truth is, you can put what ever you want into it! At home there are no rules or regulations as to what you can make - you are only limited by your imagination!

Quiche is fun to make and can be eaten for dinner or lunch, as a meal or an appetizer.  This time of year it is a great way to get kids to eat all sorts of vegetables and eggs as it can be eaten hot or cold.

Serve it with your favourite summer salads and sides and a glass of cold white wine!
Serves 6 in a 10” Baking tin about 2" deep

My Ingredients:

Egg Mix

300ml milk
4 medium eggs
Beat this together and prepare your Pastry.

 

Pastry

400g plain flour
150g real butter
1 egg
50ml cold water
sea salt & black pepper

 

Filling

You can use whatever you like to fill a quiche. These are my favourites:
½ red pepper
½ green pepper
½ onion
1 red onion
5 mushrooms
1 clove garlic
2 vine tomatoes
a few slices of Chorizo

200g grated Irish cheddar cheese

My Method:
  1. Rub the butter into the flour until it resembles breadcrumbs. Season. Break in the egg and add half the water. Pull the mixture together in the bowl and add a little more water if needed.
  2. Use a little extra flour to smooth the pastry. Cool in the fridge for twenty minutes to relax the pastry before rolling out.
  3. First you bake the pastry case ‘blind’. This means to roll out the pastry into your baking case with some greaseproof paper inside it. Put a layer of dried beans or rice on the paper and bake for 10 minutes. Take the pastry out of the oven and remove the paper and beans. (You can keep this aside and use them again and again).
  4. Meanwhile slice all the vegetables to the same size. Add the chorizo, a little salt & black pepper and cook on a low heat in a little butter to soften the vegetables for about 10 minutes stirring often.
  5. Spoon the filling into the cooked pastry case and sprinkle the cheese on top. Gently pour the egg mix over the filling just until everything is covered. Being careful not to spill over the edge, place in a pre-heated oven at 160*C and cook for 30 minutes.
To test if it is cooked, gently push a knife into the middle. If it isn’t firm give it another 5 minutes or so in the oven. mmmmm!

Don't forget to Feed the Fish at the bottom of theis post!
zack

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

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