I had that with a quiche that I thought would be a fun alternative to use up a few leftovers instead of something like an omelette. I'm terrible at pastry at the best of times, it just doesn't like me. As I started to put this pastry in the tin I realised that the movers didn't pack the baking beans so I just had to go with it hoping the base didn't bubble up and go crazy. Well in the end it was perfect. I don't know why, I probably couldn't do it again but hey. Here's the recipe if you want to try it but I would cross check it with a reputable source first though.
Quiche de Woodruff
Pastry
175g Flour
100g Butter
1 Egg yoke
2 Tbsp Water
Filling
3 Eggs
1 Egg white (from the pastry egg)
75ml Milk
75ml Cream
2 Handfuls of Rocket (wilted just before adding)
1/2 finely chopped red onion
100g of various meat (we had a salami, pepperoni and cured ham)
50g blue cheese
Combine ingredients in mixer until its one lump. Cover with cling film and refrigerate for 20 mins. Preheat oven to 190C/375F. Rollout pastry and place in 25cm approx. loose bottom flan tin or something similar. Cut off excess. Pierce pastry with fork all over and bake for 15mins (use baking beads if you have them.)
When finished you should be able to be easily remove it from tin and place on a baking tray ready to be filled.
Making the Filling
While the pastry is cooking, fry the onions till soft.
In a jug mix the eggs, milk and cream. Pour into pastry case with the rest of filling a bit at a time so its all evenly added.
As long as the filling doesn't leak out of the pastry case you can cook it on a baking sheet. However if there are signs of leaking then place the pastry back into the flan tin.
Cook for about 25 minutes until the middle is set but still soft.
Then enjoy.
We also been trying our hands at bread and cake, here are some photos of them too.
A
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