On Sunday I decided to have a cooking day. I just felt in the mood for it and there were several things i wanted to get done. I started off by making a simple white loaf, oval in shape and with a crusty exterior. I used the basic recipe that I use for Tiger Bread, only I didn’t bother with the Tiger crust. Brushing the loaf with olive oil, as well as putting a small tray of ice cubes in the oven whilst cooking to create steam, all help to create a nice crust.
I followed the bread up with a couple of mini-quiches. I got some lovely 5” silicone flan dishes from my friends Paul and Jeremy for my birthday a couple of years ago, so thought I’d use them to make a couple of mini quiches.
(NB: I did these on the hoof so all amounts are approximate)
¾ of a red pepper, roasted, skinned and deseeded
75g of soft goat’s cheese
1 teaspoon of chopped fresh thyme
2 large eggs, lightly beaten
2 spring onions, finely sliced
Salt and freshly ground black pepper
Pastry – now, I have to confess, I got ready made shortcrust pastry from Sainsbury’s. Generally speaking I think that life is too short to make your own pastry, except in very special circumstances, and shop bought pastry is generally just as good, if not better, than I’d make myself.
Pre-heat the oven to 200.
Pop the pepper in the oven and roast for 20 minutes or so. (although I’m only using ¾ of a pepper for the quiches you might as well roast the whole thing)
Once you’ve roasted the pepper stick it in a plastic bag for 10 minutes to cool – this makes it easier to peel.
Peel and deseed the pepper and then roughly chop it into thick strips.
Roll out the pastry and line both flan dishes. (You can blind bake the cases for 10 minutes or so if you like. I didn’t in this instance.)
Scatter the roasted red pepper, over the case and add chunks of goat’s cheese and the slices of spring onion. Scatter over the chopped thyme.
Beat the eggs lightly in a jig with a splash of milk. Season well with salt and freshly ground black pepper.
Pour the egg mix over the peppers, cheese and onion up to the lip of the pastry case.
Bake in the oven for 20 minutes or so, until the egg is set.