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.
Recipe by onebitemore at https://www.onebitemore.com/2013/11/empty-the-fridge-quiche/