I'm really getting into quick, easy, simple and healthy recipes. I guess with my new home here in Cape Town, I get so excited being so close to all these fresh herbs, which are one of the few things (sadly, but blame globalisation) that are much cheaper here than in Europe. so, I've been sampling all those herbs I couldn't readily get hold off or afford. One of my most irresistible herbs has and will probably always be fresh basil and it's so easy to get it here at a very affordable price.
So, why quiche ? Well ! I first tasted it many years ago at school in England but I always remember it as being a bit rubbery and it was often served luke warm, so not my favourite dish then. After that, my mum found this fantastic recipe and at dinner parties it was always first to go. On arriving in Cape Town, I began to get the craving and after scanning many of my cookbooks, of which I have many (ask the wife), I was shocked to only find one recipe, in Marie Claire Kitchen. I was pleasantly surprised to see that it wasn't that difficult to make, so that was Saturday dinner sorted out, just a few days back. Mine was Parmesan Quiche with roasted vegetables and basil.
For the quiche, mix together
1 egg yolk
100g of grated parmesan cheese
250ml of double or single cream
1 crushed garlic
half a teaspoon of sea salt and coarsely black pepper
For the shortcrust pastry, blend 100g of unsalted butter with 200g plain/all purpose flour together in a food processor, with half a teaspoon of salt and 2 tablespoons of cold water until the mixture comes together. Put into a freezer bag and into the freezer for about 30 minutes. Take out for 15 minutes before rolling on a floured surface and then into a buttered or greased 28 cm diameter flan tin. If this is too arduous, you can use about 300g store bought short-crust pastry instead.
Put the oven on 180C and when it's hot, about 10 minutes, line your pastry with baking paper and put baking beans inside.
Bake for about 7 minutes, remove the paper and beans and bake blind for another 5 minutes. Remove to cool for about 10-15 minutes.
Roast thinly sliced yellow paprika and tomatoes and place them into the oven to roast for about 10 minutes whilst the baked pastry case cools. As soon as they are ready, line your roasted tomatoes and paprika across the bottom of the cooling pastry neatly.
Now, pour your quiche mixture on top of the pastry case and bake for about 20 minutes until the quiche is firm to the touch and slightly browned on top. Take out and garnish with fresh herbs like basil or parsley and freshly grated parmesan.
to make this healthier and I know the thought of fresh cream and egg seems like a heavy dinner, but it's advisable to eat your quiche with a "healthy salad" simply made with rucola, iceberg lettuce and really good extra virgin olive oil. For this salad, keep it green.
Inspired by a recipe found in Marie Claire KITCHEN