Ultimate Quiche

This is a similar format to my leftovers tart from last year but with different vegetables and slightly bigger. It takes a little bit of effort but everyone will LOVE you for it! I have no doubt!

Serves 10

Ingredients:

For the pastry:

270g spelt flour, sieved

165g cold unsalted butter, cut into 2cm cubes

150ml iced cold water

1/2 tsp sea salt

For the filling:

170g cherry tomatoes, halved

160g asparagus

150g peas

1 medium courgette, cut into 1cm circles

280g onions/shallots

3.5 tbsp garlic cloves, diced

8 tbsp olive oil

5 medium eggs, lightly beaten

90g grated cheese, I used Grana Padano

3 tbsp soured cream/ yoghurt/créme fraîche

Few gratings nutmeg

Salt and pepper

How To Make Your Quiche

Start with the pastry and add the flour, sea salt and cold butter cubes into a bowl.  Toss butter in flour and start to pinch the cubes to squash them.  Toss again in the flour and get some air into the flour. 

Use hands to lightly crumble together but keep some butter chunks.  Make a well in the middle and pour in half of the iced water. 

Start to mix together and add enough water to just bring the dough into a ball.  Try not to overwork and cover in cling film.  There will be some visible butter. Chill in the fridge for at least 1 hour.  

Butter and flour an 11 inch/28cm tart case or cake tin and then chill in the fridge.  

Flour a cold surface and dust rolling pin.  Roll dough to 1.5cm thick and try not to add any more flour.  Lay tart case over the pastry and cut around leaving 2 inches extra around the edge. 

Roll pastry into the tart case and mould edge trying to even everything out.  Chill in the freezer for 5 minutes.

Preheat oven to 170 degrees C and gently poke pastry with a fork, top with baking paper and baking beans.  Bake for 15 minutes and remove the baking beans.  Return to oven for another 15 minutes or until lightly golden.  Leave to cool.

While the pastry cooks, you can prep the veg.  Line a baking tray with a baking sheet.  Add tomatoes, asparagus and courgette to the tray. 

Drizzle over some olive oil, salt and pepper and turn the oven to 190 degrees. Roast for about 25 minutes.  You might need to remove a few vegs before.

While the veg roasts, you can fry the shallots in a saucepan on medium to high heat with 3 tablespoons olive oil for 5 minutes.  Then add the diced garlic and cook for another minute before removing it from heat. 

Turn oven back down to 180 degrees. 

Now assemble the tart! 

Spread the onion mix inside the tart case and top with half the roasted veg. 

In a bowl whisk the eggs with a fork and add the cheese, soured cream, nutmeg, salt and pepper and mix.  Pour this into the tart case and decorate with the remaining veg. 

Bake for 25 minutes until a top has formed but it is still a little gooey inside.  It will firm up once cooled. 

Stored covered for up to 3-4 days.