empty-the-fridge quiche

November 5, 2013

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Much as it may seem to be the inspiration for all things these days, it wasn’t a television show that had me scrambling towards my kitchen with egg-filled intent, but rather, an old post from one of the first blogs I ever did follow download win 10 pro iso.

A few words about quiche from a blogger and renowned pastry chef, accompanied by images of a beautifully burnished quiche set into one of the deepest quiche / flan baking receptacles (tins adobe reader pdf for free? moulds?) I ever did see.

Well, that and the increasing pile of about-to-hit-too-ripe produce sitting forlornly in my crisper.

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It was probably a little too adventurous a foray into the kitchen on a Wednesday morning – one where taxes needed doing, recipes needed testing and emails needed responses – but it was what my heart desired and I was determined to have my quiche if it meant eating at half-past 2 herunterladen von älteren office versionen.

The Bean had arrived home from China that morning and was not in the mood for such rich offerings (though Mr Sheppardoo happily polished off the leftovers the next day for lunch) humax pr-hd2000c download the channel list duration.

My dad (also known as Big Bite around these parts) polished off a good quarter of it before retiring with salad and a zesty vinaigrette and a mug of strong tea download the writing program for free.

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But I download motive?

I relished it.

Piquant tomatoes, sweet leek, fragrant garlic flowers and that silky, slippery custard that encased it all.

The pasty, I should mention, is an adaptation of a Stephanie Alexander shortcrust recipe that I love almost to pieces, as the stained pages of my copy of Cook’s Companion will attest to mozilla neueste version downloaden. It is flaky and light, buttery and solid all at once and makes the most wonderful casing for this haphazard filling.

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It is likely that the consumption of this quiche on a regular basis will make you anything but “quiche” (as a certain Ms King is wont to use the word), but I’d rather be well fed than hotter than hot sims 3 objects download.

(Especially as I’ll be in Perth over the weekend for Eat Drink Blog, where temperatures are set to break 30C every day!)

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empty-the-fridge quiche
Recipe type: baking
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 180g butter
  • 240g plain flour
  • ¼ c water
  • 4 eggs
  • 1 cup thickened cream
  • ¼ tsp smoked paprika
  • salt & pepper
  • 2 tomatoes
  • 1 leek
  • garlic flowers
How to make it
  1. To make the shortcrust pastry, cut the butter into small chunks and pop them in the freezer briefly.
  2. Sieve the flour into a bowl and tip the butter in. Rub the butter into the flour so that only pea-sized bits remain. Make a well in the middle of the flour and butter mixture and pour the water in. Stir together with your fingers or a pastry scraper until it forms a loose dough.
  3. Tip the mixture out onto the bench top and use the heel of your palm to push the mixture away from you, smearing the butter onto the bench top. Regather the mix and repeat. Do this five or six times (the mix should look like a fairly cohesive dough by now).
  4. Pat the dough into a circle about 1 cm thick, wrap in plastic wrap and pop it in the freezer for 15 minutes or so.
  5. Roll the pastry out so that it's about 2mm thick and line a tart tin with a removable base (I used a 23 cm round tin). Trim the edges roughly, prick the base and blind bake in a 200C oven for 15 minutes.
  6. Meanwhile, to make the filling, whip together the eggs, cream, smoked paprika, salt and pepper.
  7. Slice the leek thinly and sautee it until translucent.
  8. Carefully pour the egg mixture into the par-baked pastry, top with sliced tomato, leek and garlic flowers. There may be a bit of filling left over, so just fill the tin until it is almost full.
  9. Bake the filled pastry at 200C for 15 minutes and then lower the temperature to 170C and bake for a further 35 minutes. The custard should be just set by this stage, velvety and creamy. Let the quiche cool for 15 minutes before serving.


  • #1
    November 5th, 2013

    Dude – I make this kind of quiche all the time! Because even though my veg drawer is often left with only a few scraps of things, I always have a healthy supply of butter, eggs and cream.

  • #2
    November 5th, 2013

    This looks absolutely amazing, Shez!! Like no order quiche I’ve ever come across. But then again, I say the same about your blog too. Awesome stuff =)

  • #3
    November 6th, 2013

    i like recipes that are easy to adapt 🙂 i will have to make note of that short crust recipe though 😉

  • #4
    March 26th, 2015

    This is quiche amazing! I love the tomatoes and the custard. Everything looks perfect. Definitely going to serve this quiche hot.