COOK QUICHE RECIPES

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QUICHE | JAMIE OLIVER RECIPES



Quiche | Jamie Oliver recipes image

There’s something so satisfying about a homemade quiche and this method guarantees delicious flavour. I like to have a pastry case ready rolled and in the freezer, waiting to blind bake when needed – the quantities I’ve given here are easy to double up, if you want to make an extra case and stash it away for your next picnic.

Yield 10

Number Of Ingredients 11

250 g plain flour plus extra for dusting
125 g cold unsalted butter
olive oil
800 g butternut squash or mixed mushrooms
1 onion
4 cloves of garlic
6 large free-range eggs
100 ml single cream
100 g Cheddar cheese
50 g crumbly goat's cheese
2 sprigs of thyme

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. GET AHEAD You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round – don’t be tempted to knead it. Wrap and rest in the fridge for 30 minutes. Preheat the oven to 180°C/350°F/gas 4. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it’s just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container Prep your chosen veg – peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non-stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight. ON THE DAY Preheat the oven to 180°C/350°F/gas 4. Pour the filling into the pastry case, then crumble over the goat’s cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.

Nutrition Facts : Calories 285 calories, FatContent 17.7 g fat, SaturatedFatContent 9.8 g saturated fat, ProteinContent 9.8 g protein, CarbohydrateContent 23.5 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0.5 g salt, FiberContent 2 g fibre

QUICHE LEEKRAINE | EGGS RECIPES | JAMIE MAGAZINE



Quiche leekraine | Eggs recipes | Jamie magazine image

Total Time 40 minutes

Yield 4 to 6

Number Of Ingredients 8

300 g leeks
olive oil
3 slices of higher-welfare smoked streaky bacon
75 g Cheddar cheese
3 large free-range eggs
250 ml milk
1 x 20 cm precooked pastry case
green salad to serve

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
    3. Chop the bacon, then fry in a separate pan until golden. Coarsely grate the cheese.
    4. Whisk together the eggs, then stir through the cheese, milk, leeks, bacon and a good pinch of seasoning.
    5. Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
    6. Delicious served with a mixed green salad.

Nutrition Facts : Calories 482 calories, FatContent 33.9 g fat, SaturatedFatContent 13.9 g saturated fat, ProteinContent 18.3 g protein, CarbohydrateContent 28 g carbohydrate, SugarContent 4.9 g sugar, SodiumContent 1.8 g salt, FiberContent 3.3 g fibre

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