Never fear, I didn't use a chicken, not even the lazy leghorn that is off the lay, just the freshly laid eggs I had been collecting all week. I got to picking and plucking (but not the chicken, always with the chicken, try stop focusing on the chicken!) and filled a basket nicely.
This Sleepy Quiche has roasted cherry tomatoes, wilted baby spinach, zucchini (courgette), bacon and onion in the pie.
|Nice haul. I must remember to get a bigger basket.|
The zucchinis were a little wimpy, I think the season is finally over. Damn you subtropical climate and your feeble nine month zucchini growing window! At least the tomatoes manage to keep ripening into "winter." I may even need to put on a jumper one day when I go to pick them.
|All washed and ready. Basil, rocket,|
zucchini, spring onion, eggs, sage,
radish, cherry tomatoes and parsley.
Sleepy Quiche isn't anything more than a humble super-quiche. I don't want to talk it up too much, but it gets compliments and cat whistles whenever it prances its way down peoples' gullets. It gets eaten so quickly that it causes indigestion and the indigestion even gets rave reviews.
Unfortunately this recipe takes a bit of time. Mainly because I make the crust, but feel free to use shortcrust pastry or a prefabricated pie case instead, and skipping the roasting stage of the cherry tomatoes also refunds some precious daylight.
In a food processor, mix
125g (4oz) butter
2 C plain flour
until they come together to resemble bread crumbs (like for scones). Lower the speed and add
1/2 C fresh herbs, chopped
1 egg yolk
|Ready for the fridge.|
After refrigerating, the dough can be rolled out until it is a few millimeters thick, to taste, and used to cover your pie dish. I am using a 25cm (10 in) tart pan. Be aware that the butter in the dough will melt in the oven so you should make the edges a little taller than the pan and gently fold over the tops to prevent the pastry case collapsing into the base.
Line the pastry with baking paper and fill it with pie weights/rice/dry beans ready for blind baking. I do this for 15 minutes (or so) at 190°C (375°F).
|Fold some excess pastry over the tops of the edges.|
|Hot out of the oven.|
While the pie case is blind baking, put
punnet (250g/8oz) cherry tomatoesin a baking dish, drizzle with olive oil, sprinkle with
|After cooking down in the oven|
|Cherry tomatoes, basil, salt|
and olive oil
and put it in the oven with the pie case until the tomatoes get squishy. This may take longer than the pie case to cook, feel free to bump up the temperature (220°C / 425°F) to accelerate the process once the pie case it out. It may take upwards of 20 minutes.
In a small frying pan, cook
|Onion, bacon, and this time, sage.|
100g (3oz) bacon
1 onion, diceduntil the onion is translucent and the bacon is cooked. I also had some sage leaves on hand so I added them too.
Now for the quichey part. In a bowl whisk
3/4 C cream
1/4 C milk
1/4 C chopped herbs
Salt and PepperI used basil and parsley once again.
Now to put it together. Spread the onion and bacon mixture on the bottom of the pie case. Put
120g (4oz) baby spinach leaves
|Line the pie case with our |
|Zucchini and Parmesan floating |
on top of the pie.
Pour the egg mixture into the case making sure that no air pockets of air are created among the fillings.
Arrange, on the top of the egg filling,
grated Parmesan cheeseNow it is ready for the oven. Bake for 30 minutes at 180°C (360°F) until set.
Serve with salad.
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