I’m sorry to be the barer of bad news but unfortunately we can’t just live off of pastries and cakes. Its ok, don’t cry just yet! I’m here to give some nutrients to you and my blog. These individual Quiches are a lovely way of getting some veggies into your day as well as your daily dose of pastry! You could do as I have, and pair this little tasty tart with a few roasted vegetables or have it on its own with a salad for a light lunch. I think these would be a life saver for a dinner party as the filling is quick and easy and the pastry can be baked before hand. Get into the kitchen and bake these babies… and then have some cake afterwards :)
- 6 oz plain Flour
- 3 oz cold unsalted Butter (cubed)
- 3-4 Tbsp. cold water
- 2 medium Red Onions
- 170g Chestnut Mushrooms
- 4 Eggs
- Splash of Milk
- Cheddar Cheese
Preheat oven to 200 degrees C. Put the flour into a large bowl and add the Butter. Use your thumb and fingertips to rub the butter and flour together until it looks like breadcrumbs. Add the cold water 1 tbsp. at a time until the pastry begins to pull together. Gather the pastry into a ball and tip out onto a floured surface. Roll out the pastry until it is 3-5 mm thick depending on the desired thickness. Turn your Quiche case upside down onto the pastry and cut a circle 1 cm bigger than the case. Line the case with the pastry, making sure to fill all the indents and leaving an overhang. Prick base a few times with a fork. Repeat with remaining cases. Line the cases with baking parchment, fill with baking beans and put into the oven for approx. 11 mins until beginning to brown around the edges (check before the ending time, as ovens may vary.) Take out of the oven and remove the beans and baking parchment. Brush on an egg wash onto the pastry cases (save the remaining egg for later) and put back in the oven for 7-10 minutes until pale golden brown. Once cool, gently knock off the overhanging pastry with a knife to leave a clean edge (you may want to lay down a tea towel on the work surface to catch the extra pastry.) To cut the overhanging pastry hold the case infront of you and angle the knife away, slightly at an angle, pointing toward the case. Hit away from you. Set aside until needed.
Tip: You can chill your pastry before rolling or after lining the cases if the dough is getting too warm or you are going to bake later. I think that it is better to bake the cases beforehand so that they don’t brown so much whilst baking the filling as the pastry would need to heat up a lot more to become brown than if it were already warm from the oven.
Preheat the oven at 200 degrees C. Chop the Onions and Mushrooms. Saute the Onions until softened slightly and then add the Mushrooms until all is cooked. Whilst these are cooking, whisk 3 eggs into the previous egg wash and add a splash of milk. Add salt and pepper. Place the vegetables into the baked pastry cases and fill the Quiches with the egg mix. Grate some cheese on top of the Quiches and bake for 18-20 minutes.