About this recipe: This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.
*For a crisp Mediterranean-style pastry, low in saturated fat, replace the butter with 125 ml (4½ fl oz) olive oil. Use 2–4 tbsp lukewarm water rather than ice-cold. Gather the pastry together into a soft ball, then press it over the bottom and up the side of the flan tin, trimming off any excess pastry. This delicate pastry must be handled with care. Cover and chill for at least 30 minutes. Do not blind bake: add the filling to the uncooked pastry case and bake at 180°C (350°F, gas mark 4) for 55–60 minutes. Leave the quiche to set and cool before serving. Cut it with a serrated knife. *Other suitable vegetables to include are finely chopped seeded tomatoes, shelled peas and sliced courgettes. For an aniseed-like flavour, soften a thinly sliced bulb of fennel with the onions. Chopped, well-drained cooked spinach can also be added, spread out in a thin layer over the onions.
Eggs have received a ‘bad press’ in recent years because of their cholesterol content, but they are an excellent source of many nutrients, including protein, iron and vitamins A, B group and E. They are also low in fat.
C, A, B12, E, folate, B1, niacin, calcium, iron, selenium
Lovely texture to this quiche, not too firm. I roasted a variety of peppers for colour and took out mushrooms and sweet corn. I find quiche sweet anyway and the mushrooms seemed too earthy for a med style quiche. i also added a strong cheddar to the egg mix to bind and add acidity. I have chickens and so this was great for using up the egg surplus. You can't beat a real egg!(excuse the pun) - 25 Mar 2009