A seasonal quiche recipe for this month. Once again you can either make your own pastry or buy a good quality pastry. Baking blind requires you to fill the uncooked pastry case with baking beans (if you have them) or rice, which weighs the base down. Put baking parchment in first to line your tin and then you can easily lift out the beans or rice. This method prevents ‘soggy bottoms’ When you remove the beans give the case another 5 minute bake to dry the bottom out. You can paint it with egg wash first if you like to seal it, or sprinkle with a fine layer of semolina (a tip of my late Mother’s). This can be a main meal served with salad and new potatoes and is good for vegetarians.
- 1 largish aubergine
- olive oil
- 1 yellow pepper
- 2 whole eggs and 2 extra yolks (large)
- 100mls. 4fl. ozs. double cream and 100mls. / 4fl. ozs. crème fraiche
- 1 small bunch coriander
- 1 small bunch mint
- pinch of smoked paprika
- 100g. / 4ozs. soft goat’s cheese
- ready made shortcrust pastry or
- 225g. / 8ozs. plain flour
- 100g. / 4ozs. cold, unsalted butter
- Make the shortcrust pastry in the normal way and line a 23cm/9in tart tin. Put in the fridge to rest.
- Heat the oven to 190C / gas mark 5. Slice the aubergine into discs, brush with olive oil on both sides, place on a sheet of greaseproof paper or baking parchment. Halve, core and seed the pepper, cut into thin strips and place on the baking tray with the aubergine. Sprinkle over a little olive oil and turn the peppers in it. Roast for about 20 minutes until the aubergine slices and peppers are tender when pierced with a fork.
- Bake the pastry shell blind for 20 minutes, 15 lined with the baking beans and 5 without.
- Crumble the goat’s cheese. Whisk together the eggs, yolks, cream and crème fraiche then whisk in the chopped herbs. Season with salt and pepper. As soon as the pastry is baked cover the base with overlapping slices of aubergine, spokes of yellow pepper, scrape in the goat’s cheese and add the herby custard, scatter over the smoked paprika.
- Bake until browned about 30 minutes. Leave to cool for 10 before eating.