My dad started keeping hens this year, to our delight. Four hens, I named them the Kardashians; Kris, Kim, Khloe and Kourtney. The difference between the shop bought and his is nothing less than shocking! We are now cursed with a high standard for eggs. The bar is set, they’re eggcellent! Not a hope I’d make it through without an egg pun. I’m not even sorry!
Therefore we’ve been reaping the rewards and have been rich in eggs and developing more meals around them. As with every recipe I’ll post in my blog this has been given the Toddler seal of approval! Ned gave it a big thumbs up when stopped stuffing his gob!
A classic family favourite is the quiche. I love anything I can serve different ways, at different hours and to different mouths! This recipe is quick and simple using ready-made pastry. Short crust isn’t difficult to make from scratch but isn’t always an option in a busy week or a lazy day like today St. Stephens day. It serves a family of four. All the ingredients I’ve used are from Aldi but available in most grocery stores.
6 eggs whisked and season with salt and pepper
200ml of cream
100ml of milk
Ham (I like to boil a ham and use it for one dinner served traditionally and take a section off chopping it up and laying aside for a Quiche the next day, getting plenty of bang for my buck out of a ham but that’s easy when there’s only two adults in a house. Either way boiling a small ham is handy for sandwiches salads and lunches. Ned loves it cooled for lunch or as a snack the next day. Equally fry up a pack of bacon lardons or chopped rashers if you’re not feeling my love for a boiled ham or add any leftover meat you have for that matter. I’m a fan of roast chicken also and getting a second dinner from it).
- Preheat the oven to 180oc. I use a dish measuring 10 inches and I always grease it with some butter.
- I place the pastry In the dish and trim around the edges leaving a little excess to allow for some shrinkage. (With the ready roll it doesn’t always fit perfectly for your dish so I use the excess trimming to add to any gaps or cracks. Just Be careful not to allow any cracks or gaps because your quiche mix will seep through and ruin your bake. Giving you a Mary Berry soggy bottom to say the least!)
- If you do have any extra pastry I like to shape it into the base of a silicone cupcake case and either fill it with jam or Quiche mix and make a mini. Sure the oven is on anyway and I hate waste.
Once you start blind baking pastry you’ll never go back. I highly recommend placing some parchment paper onto your pastry and some baking beans and giving it twenty mins in the oven
- During this time you can crack the eggs, season with salt and pepper and add the milk and cream. Give it all a good mix.
- Grate the cheese and chop/cook the ham or leftovers, whatever you’re using.
- Take the pastry out and remove the beads I always stick them into my colander from the oven as I’m too afraid of putting them piping hot into their container.
- Sprinkle the cheese directly on to the pastry base and the ham.
- add your egg mix slowly and gradually around the dish so it doesn’t wash all your fillings to one end and they remain dispersed evenly throughout the slices.
- Bake for forty minutes. If you think it’s browning too quickly on top put some tin foil over it but don’t seal it all around the edges, it’ll get all steamy.
You can serve it hot or cold, as a lunch or dinner, snack or feed! I like it with couscous (so good they named it twice!) and mixed bean salad or potato wedges. Ned favours brocolli and some sweet potatoe.