Sunday, 16 June 2013

First Quiche

I love quiche. The first ever quiche I had was made by my boyfriend, Peter. Back then he was still studying to become a chef and he made the quiche as a practice one for his course. I still remember because he didn't have a quiche or pie tin, he made it using a cake tin. The quiche was so thick and huge. It looked pretty impressive until he put a knife through it and a pool of puddle started pouring out. He didn't sweat the mushrooms prior to baking. Admittedly, it wasn't the best quiche he made. But nonetheless it was a great first quiche. And since then he's made many much more delicious quiches - and yes, in proper pie tins. 

Since he's working full time now he's hardly had time to cook at home. So I thought I'd attempt it myself, you know, how hard could it be? I've seen him make it so many times. I'm sure I could pull it off. 

So today, as Auckland was blessed by its usual heavy downpour of winter spell, I thought I'd make quiche for my family for lunch. To be honest, I wasn't off to the best start. I'd slept in too late. We didn't have all the ingredients. I was feeling quite unconfident about making pastry. My dad was making grapefruit marmalade and we had to share our tiny kitchen. But those things couldn't deter me from making my quiche. The quiche will be made and it will be made today. 

Now now, who knew making quiche would take me THREE HOURS?! THREE. HOURS. Poor family was starving by then and my brother even started snacking on chips. I wasn't sure what my sister was surviving on though. Probably a secret stash of snacks in a her room. Towards the second half, I was feeling distressed from how long it was taking and from the hunger to just get the quiche done. All the while, my dad was peeling and cutting up a bucket-load (seriously it was a bucket-load) of grapefruit. Just calmly in his own little world. 

I was actually quite surprised at how it turned out. On one hand, it wasn't quite the glorious golden crown that I'd envisioned it to be. Well it looked pretty glorious, but the filling was lacking in some seasoning and some oomph - perhaps needed some sundried tomatoes to provide that extra tang. On the other hand I was pleasantly surprised at how well the pastry turned out. It took me an age to roll it out. I was worried that the time it took me to roll it out (why did it take me so long I'm not even sure) would cause the butter to melt, thus resulting in an un-short pastry. But it was perfectly fine. It had a nice crunch to it too despite (depsite? more like DUE TO IT) being on the further side of gold than I'd like it to be. All in all I think it was a good first quiche. No doubt I will make it again. I shall conquer you quiche let me assure you. 

And yes, I made mini quiches too! Aren't they just q-ute? 

[Vegetarian Mushroom and Potato Quiche]

400g plain flour
1/2 teaspoon salt
200g butter, cubed 
100ml water

Sift together flour and salt. Rub butter into flour until fine bread crumb-like. Create a well in the middle and pour in the water. Mix gently until a dough forms. Place onto glad-wrap, pat into a flat disc and refrigerate for 20 minutes. Roll out pastry. Place onto buttered pie tin and bake blind at 180C until pale golden. 


Olive oil
1/2 red onion, diced
4 handfuls of mushroom (I'd say there were about 15 golf-ball sized button mushies), sliced
1/4 head of cauliflower, diced 
1 capsicum, diced
1 large potato, sliced 
1 red chilli, chopped 
6 eggs
100ml milk 
1/2 teaspoon salt 
Pepper to taste
1 cup grated cheese 

Sweat onion, mushroom and cauliflower in olive oil until mushrooms have shrunken and deepen in colour. Remove from pan, but leave the 'juice' of the mushrooms. Place potatoes into the pan with mushroom juice. Cook until all juice has been absorbed. Remember to season as you go. 

Whisk together eggs, milk, salt and pepper. 

Place all vegetables into quiche crust. Pour egg mixture over it. Sprinkle grated cheese on top and bake at 180C for about half an hour or until golden. 

Serve as is or with chutney. 

The original recipe called for cream in the egg mixture, which was what I didn't have at home. I think it would've added some richness to the quiche but without it I find the quiche is still quite delightful (pun intended). 

You could use any vegetables like broccoli, spinach, kumara or whatever tickles your fancy. Adding some herbs would be nice too! 

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