Jamie Oliver suggests that one of the best ways of making pastry is to run your hands under the cold water tap so they are as cold as possible. It is a cold winter and I am often finding myself with icy fingertips. Perfect for pastry. Serendipitous you might say. Like this quiche. I only made it to save scraps around the kitchen from the compost heap and to use the leftover ball of pastry in the fridge.
My Funny Little Life kindly sent me after I expressed a interest in it. You can see that the box above looks a bit battered. That is because the Australian Customs are very wary of any package containing food. They had to open the package and play football with my wild garlic for a while until they got tired and put it in the post to send on to me. Can you believe they would be so suspicious of such a generous blogger!
I am sending this quiche to Vardhini of Cook's Joy for the Veggie/Fruit a Month event which highlights Zucchini this month.
Previously on Green Gourmet Giraffe:
One year ago: CC Orange, Lavender and Almond Syrup Cake
Two years ago: Lemon Slice and some Nostalgia
Three years ago: A Tale of Carrot and Feta Dip
Four years ago: Sparkles the Rabbit Cake
Five years ago: The Worcestershire Sauce Puzzle
Zucchini and tomato quiche
Adapted from Alison Holst's Meal without Meat
1 x 20cm unbaked shortcrust pie shell (in a greased dish) - see below
2 tsp olive oil
1 large zucchini, diced
1 tsp dried wild garlic (or a crushed garlic clove)
pinch salt (I used wild garlic salt)
125g cherry tomatoes, halved
handful of baby spinach, chopped
1/2 cup yoghurt
1 tbsp milk
1 cup grated cheese
2-3 tbsp grated parmesan cheese
Toss zucchini with olive oil, dried wild garlic and a generous pinch of salt for about 30 minutes at 220 C. Add tomatoes and continue roasting for about 20 minutes or until tomatoes are soft and zucchini is slightly charred. Mix in spinach. Cool slightly (well I take so long it cooled but I am not sure if it really had to).
While vegies are roasting, pop the pastry shell in the oven to bake for about 10 minutes. (Technically I think you should blind bake it but I didn't. Too much hassle.)
Meanwhile, lightly whisk yoghurt, milk and cheeses in a small bowl or jug.
Scatter vegies over the pastry shell. Pour the cheesy mixture over it. Bake for 20 minutes at 220 C and another 20 minutes at 180 C. The quiche is ready when it is golden brown and firm in the middle. Sit for 10-15 minutes before eating.
Adapted from Delia Online and King Arthur Flour
2 cups flour
2-4 tbsp cold water
Place flour and butter in food processor and process until it resembles fine breadcrumbs. Add water a tablespoon at a time until the pastry forms a ball. Wrap in clingwrap and chill for 30 minutes. I made 12 mince pies and one 20cm quiche. I baked the mince tarts for about 30 minutes at 200 C.
On the Stereo:
Listen Listen: an introduction to Sandy Denny