All my best laid cooking plans went awry this weekend. I arrived home from working on Friday too tired to cook, and on Saturday after feeling ill, again I didn’t feel like cooking at all. So all the meals I had planned have now been shifted to this week (watch this space) Sunday almost turned out to be a similar story, out with friends for a very long lunch, arriving home at almost 6pm.
My other half had been baking some kind of Romanian cookies, using egg whites and he saved the yolks for me to use up as I wished. Quiche it is then.
I’m quite proud of my quiche achievements, it was the first thing I learned to cook before leaving home and setting out into the world, and I often had requests for it from family members before I moved down to England. So it always brings nice memories, and it’s a fitting first recipe of mine to write here to here, simple as it is.
I use a basic short crust recipe, the recipe from the BBC Food website normally. Roll out the pastry and add to the tin, then blind bake the pastry case for about 10-15 minutes. Afterwards, add around 400 grams of halved cherry tomatoes. I squeeze out most of the seeds first to stop it becoming too watery, but I’m not too pedantic about it. For my 23cm baking tin the filling was as follows:
7 egg yolks
500ml Double cream (I usually go with 2 egg yolks to
every 100ml of cream)
Salt + Pepper
A good couple of handfuls of grated cheddar ( I didn’t measure, hence my vagueness)
Mix the cream and the egg yolks together, sprinkle in the cheese then season with salt and pepper. Pour over the tomatoes until the case is full. Bake in the oven at about 180 for about 30-40 minutes, until the filling is set but still a bit wobbly. (My oven is sometimes very fierce, and not paying attention, mine managed to get quite brown on top, oops) Leave to cool and set a bit further. This has served us well for lunch over the past two days, I should really bake quiche more often.