Cheddar & Roasted Vegetable Quiche - Guest Recipe

  • 40 min
  • Easy

A recipe from A Portrait of British Cheese by Angus D. Birditt.

Roasting vegetables intensifies their naturally sweet flavour, and combining them with sharp, tangy mature cheddar makes for a classic flavour combination. This simple, versatile recipe is a great way to use up odds and ends in your fridge and the resulting delicious quiche is perfect for picnics, garden gatherings and light meals throughout the summer.

Ingredients
Ingredients

SERVES 6

FOR THE PASTRY

225g wholemeal flour

100g butter, chilled and cut into cubes

pinch of sea salt

3 tbsp cold water

 

FOR THE FILLING

3 red onions, peeled and sliced

1 large courgette, diced

2 garlic cloves, peeled and finely chopped

leaves from a handful of fresh thyme sprigs

1 tbsp olive oil

100g spinach

4 large eggs, lightly beaten

225g Daylesford cheddar, grated

200ml double cream

pinch of sea salt

First make the pastry. Place the flour, butter and salt in a food processor, and blend until the mixture looks like breadcrumbs. Then add the water and briefly blend until it resembles damp breadcrumbs.

For this recipe, there is no need to make a dough: simply tip the pastry mixture into a 25cm-diameter fluted tart tin with a removable base and, with your fingertips, press and flatten it out to cover the base and sides of the tin.

Refrigerate the pastry for 30 minutes; this will prevent it from shrinking during cooking. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.

In a frying pan on a medium heat, fry the red onions, courgette, garlic and thyme in the olive oil for about 10 minutes, stirring regularly, until the mixture is soft. Set aside to cool.

In a separate saucepan, quickly cook the spinach until wilted, then squeeze out as much water as possible. Add the cooked spinach to the vegetable mixture.

In a large bowl, combine the eggs, grated cheddar, double cream and salt.

After the 30 minutes is up, take the pastry out of the fridge and cover the base with a circle of baking parchment and a handful of baking beans, then blind bake for 15 minutes in the oven until lightly golden. Once cooked, set aside to cool.

Once the vegetable mixture is cool, tip into the cheese mixture in the bowl and combine. Tip the combined mixture into the cooled pastry case and bake in the oven for 30–40 minutes until the filling is cooked and golden on top.

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BUY INGREDIENTS
Organic Unsalted Butter
Organic Unsalted Butter
£4.75
Extra Virgin Olive Oil In Ceramic Bottle
Extra Virgin Olive Oil In Ceramic Bottle
£29.50
Organic Cotswold Brown Eggs 6 Pack
Organic Cotswold Brown Eggs 6 Pack
£4.00
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