Phil's quiche Lorraine and red pepper and garlic quiche
Give quiche a chance! If you think it’s a dish that should be left in the 1980s, Phil Vickery has two recipes to change your mind forever. The first is a retro throwback - a classic quiche Lorraine - and the second is a meat-free option packed full of veg. Both are perfect for a picnic or great warm from the oven with a summer salad.
Serves: 6-8Preparation time:- 15 minutesCooking time:- 33-45 minutes
Ingredients
1 x sheet ready rolled short pastry (not block pastry)1 egg, beaten, for sealing the pastry baseA little oil, for frying400g dry cured unsmoked streaky bacon, cut into small, thin strips2 small onions, peeled and finely chopped150ml single cream (optional)250ml milk200g grated Gruyere cheese3 large eggs2 large egg yolksSalt and ground black pepperGreen salad, to serve
Method
Preheat the oven to 200C gas 6. Re-roll the pastry to fit a 23cm x 4cm deep loose bottomed flan tin, leaving a nice high top edge (want to have a really deep finished quiche). Line the flan tin with the pastry and dock well with a fork.
Line with scrunched up baking parchment and fill with baking beans right to the top. Place the case onto a baking tray and cook for 20 minutes to set the pastry.
Carefully remove the beans and parchment from the pastry base and brush the inside with beaten egg, then return to the oven for 2 minutes to set. Reduce the oven to 160C conventional 150C fan assisted oven.
Gently fry the bacon for a couple of minutes to take a little colour then add the onions and cook for a further 8-10 minutes
Heat the cream and milk to just boiling then remove from the stove
Place half the cheese into the bottom of the cooked pastry base. Top with half the bacon and onions, then add the rest of the cheese. Finally add the remaining bacon and onions.
Gently whisk together the eggs and yolks, pour the warm milk and cream into the mixture and whisk together. Season with ground pepper and a little salt (you may not need it if the bacon is salty)
Place the flan base onto a baking tray and pour ¾ of the custard into the flan. Place the tray in the oven and then fill as much as you can. Bake for 30-35minutes, or until just set and wobbly in the centre. Remove and leave to set for 20 minutes.
Cut into wedges and serve with a green salad
Red pepper and garlic quiche
Serves: 6-8Preparation time:- 30 minutesCooking time:- 35-40 minutes
Ingredients
1 x sheet ready rolled short pastry (not block pastry)1 egg, beaten, for sealing the pastry base6 tbsp extra virgin olive oil4 red peppers, seeds removed and chopped to give 800g flesh30g garlic finely chopped2 x 10g vegetable stock cubesGround black pepper300mls single cream200mls milk2 large eggs2 large egg yolksGreen salad, to serve
Method
Preheat the oven to 200C gas 6. Re-roll the pastry to fit a 23cm x 4cm deep loose bottomed flan tin, leaving a nice high top edge (want to have a really deep finished quiche). Line the flan tin with the pastry and dock well with a fork.
Line with scrunched up baking parchment and fill with baking beans right to the top. Place the case onto a baking tray and cook for 20 minutes to set the pastry.
Heat the olive oil in a sauté pan, then add the chopped peppers. Turn down the heat and cover with a tight fitting lid and cook until they are really soft, this will probably take about 20 minutes (it’s essential you keep the lid on as I want to keep all the juices in and not evaporate).
Carefully remove the beans and parchment from the pastry base and brush the inside with beaten egg, then return to the oven for 2 minutes to set. Now turn the oven down to 150C fan assisted and 160C conventional.
Place the cooled peppers with all the oil and juices into a liquidiser
Add the garlic, stock cubes and pepper, then blitz until you have a smooth puree
Add the cream, milk and eggs and pulse to blend again
Pour ¾ of the pepper custard into the flan, then pop in the oven, then fill right to the brim with the rest of the custard
Cook for 35-40 minutes or until just wobbly in the centre, do not overcook or the quiche will soufflé and split. Remove from the oven, then leave to cool for at least 30 minutes.
Serve at room temperature with a dressed green salad