Quiche is one of my favourite savoury dishes to make for lunch, dinner or tea parties. I especially like that when I am stuck for meal ideas or have limited time, this is a frequent go to for me. It is also so versatile. This version is a meat free one we particularly like, but quiche provides endless possibilities. Use this crust and be creative and adventurous with the filling. If you discover something delicious, please share. I would love to try it as well.
Ingredients
- Crust:
- 1 c Plain Flour
- 1/2 c Unsalted Butter, softened
- 1/2 tsp Salt
- 1 tsp Thyme
- 1 c Cheddar Cheese, grated
- 3 tbs Cold Water
- Filling:
- 2 tbs Oil, ( I use Rapeseed Oil)
- 4 Carrots, diced
- 2 Leeks, Finely sliced
- 1 tsp Thyme
- salt and pepper to taste
- 1 c Milk
- 2 Eggs, Large
- 1 tsp Dijon Mustard
- 1 c Cheddar Cheese
Method
Crust:
- Grease a 20cm quiche pan
- Rub the butter in the flour until it forms breadcrumbs
- Add the rest of the ingredients and form a dough.
- Press the dough in the quiche pan. Cover the sides and bottom well. Place in the fridge until needed.
Filling:
- Heat the oil in a pan and fry the Leeks, Carrots and Thyme until soft. Season to taste.
- Set aside until cool.
- Mix the milk, eggs and mustard together in a bowl. Add the cooled vegetables and cheese to the egg mix and stir well.
- Take the crust from the fridge. Poor the filling in and spread evenly.
- Bake for 40 minutes in a preheated oven.
- Take out and let it cool to room temperature.
- Enjoy with a lovely green salad.
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