Somehow I always seem to end up with a vegetable drawer in the fridge, full of dodgy looking veg that desperately need eating. I hate waste and The Viking would never let me throw anything away so on occasion I will raid the veg drawer and make these fridge raid quiches.
It can sometimes be hit and miss but I felt that I managed to divide the veg up into ‘roasting veg’ and ‘sautéing veg’ and came up with these two delicious quiches; a roast carrot, potato and shallot quiche and a wild mushroom, leek and fennel quiche.
It may all seem long-winded and complicated but actually you’re using the same ‘savoury custard’ mix and the same pastry. One lot of veg goes into the oven to roast in one pan and the rest goes into a frying pan. It really couldn’t be easier.
THE CHEESY CHIVE PASTRY
- 300g plain flour
- 150g butter
- 50g strong cheddar cheese – finely grated.
- 2 teaspoons finely chopped chives
- 1 egg beaten with 2 tablespoons water to mix. (You may need a little more water.)
THE FILLING FOR THE ROAST VEG QUICHE
- Butter and olive oil
- 1 leek – cut into 1 inch lengths
- 1 fennel bulb – finely chopped
- an assortment of wild mushrooms (any mushrooms would work) – Sainsbury’s are doing these ones
- fresh rosemary and thyme– finely chopped.
- salt and pepper
THE FILLING FOR THE SAUTE MUSHROOM QUICHE
- 3 Chantenay carrots – quartered
- 6 new potatoes – chopped
- 3 banana shallots – chopped
- 2 cloves of garlic
- a handful of green beans
- olive oil
- salt and pepper
- rosemary and thyme
THE SAVOURY CUSTARD
- 3 eggs – beaten.
- 100ml single cream
- 2 tablespoons Greek Yoghurt
I’m using 2 x 20cm x 8cm fluted oblong quiche tins but 2 x 22cm round fluted quiche tins would work. Butter them liberally. Switch the oven to 180C fan.
STEP 1: MAKE THE PASTRY.
Place the flour and butter into a bowl and rub lightly with your fingertips until it resembles breadcrumbs. Stir in the grated cheese and chives and then add egg and water mix and using your hand shaped like a claw, mix until a ball of dough forms. You may need to add a little more water to get a nice smooth dough that holds together. Wrap in cling film and pop in the fridge for at least 30 minutes.
STEP 2: ROAST THE CARROTS, POTATOES & SHALLOTS.
place all the veg, apart from the green beans, into a roasting tin, drizzle with a little oil, season with salt, pepper and fresh herbs and toss. Play into a hot oven for about 20 mins, then toss in the green beans and place it back in the oven for another 10 mins. Once it’s all roasted, set aside.
STEP 3: SAUTE THE MUSHROOMS
In a warm pan melt a nob of butter and a tablespoon olive oil, then add the leeks, fennel and mushrooms and sauté gently for roughly 10 mins until they turn lightly golden. Season well and then turn off the heat and let them soften in the pan whilst you make the rest of the quiche.
STEP 4: ROLL OUT THE PASTRY.
Now your pastry should be ready, roll it out on a lightly floured surface and then lay it into your pre-greased quiche tins. I don’t bother blind-baking my quiches but feel free to do so if you wish. I always bake my quiches on a metal tray which forces the heat up under the quiche and prevents any soggy bottoms.
Pre-heat your oven to 170C (fan.)
STEP 5: MAKE THE EGG BATTER.
In a bowl, beat the eggs into the cream and yoghurt and season with salt and pepper. Pour into a jusg with a spout.
STEP 6: BUILD THE QUICHE AND BAKE.
Lay the roast veg into one quiche and the sauted mushrooms into another. Pour the egg batter on top. Bake on 170C for about 30 minutes until golden and risen, set aside on a wire rack to cool. The quiche should easily slide out of the tin.
For more quiche recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!