Kevin's kitchen Easy deep-dish quiche with unique twist
If you fancy a weekend brunch or midweek supper that requires minimal effort, my deep-dish quiche is sure to hit the spot.
It's different from a traditional quiche, as I use a crunchy, crumby puff pastry as a base and both goat's and Cheddar cheese with spinach and herbs to make this eggy treat a tasty, filling meal.
I use an all-butter puff pastry (available in the chilled section of good supermarkets), but you could also take the time to make some home-made puff pastry - although it's a fairly arduous task. Use shortcrust pastry if you prefer (see top tip), though filo doesn't really work for this recipe.
Baking beans are used when you blind bake the pastry to prevent it from having a soggy bottom, and they also keep it from rising. When the pastry is baked, remove the ceramic beans and then pop it back into the oven to crisp for a few further minutes.
Now for the tricky bit: when you pour the filling into the pastry case, pull the oven shelf partially from the oven and quickly pour the filing into the case, then carefully push the shelf back into the oven to prevent it spilling over.
Serve the quiche warm with a crunchy green salad, or keep refrigerated for a day or two - allow it to come to room temperature before serving. If it is too cold, the flavours won't be as they should be.
Deep dish quiche
- 300g puff pastry
- 1 egg wash
- 1-2 onions, chopped
- 1 clove garlic, chopped
- 1 spring onion, chopped
- 40g spinach leaves, chopped
- 5 large eggs
- 300ml milk
- 2 tbsp freshly chopped parsley
- 100g grated Cheddar
- 100g goat's cheese
- Salt and pepper
- Preheat the oven to 180C. Roll out the pastry and line a fluted flan dish or eight-inch loose-bottom cake tin with the pastry.
- Line the pastry with parchment paper or (oven-safe) cling film and add some blind baking beans. Place in the oven and cook for 10 minutes until blind baked. Remove from the oven, remove the cling film and ceramic beans from the pastry and place back in the oven for a further five minutes. Remove from the oven and brush with some egg wash to seal any gaps. Allow to cool for two minutes or until needed.
- In the meantime, in a large sauté pan, quickly fry off the onion with the garlic for two minutes or until caramelised. Add the spinach and wilt for 30 seconds. Season well with salt and pepper. Remove from the heat and add to the pastry.
- In a separate bowl, beat the eggs and milk together with the seasoning and chopped parsley.
- Pour the egg mixture over the onion mixture and sprinkle over the cheeses.
- Transfer to the preheated oven and bake for 25-30 minutes until the eggs are just set.
- Remove from the oven and leave to cool for five minutes in the tin. Remove from the tin and serve warm, or store in the fridge for two days and serve at room temperature.
Shortcrust pastry can be used to make a quiche crust, and for most pie crusts. Once made, it can be stored in the fridge for two days or it can be frozen, though it's best to roll it out before freezing.
It's best to use straight from the fridge to keep the pastry cool as you work with it.
Herbs or spices can be added, but don't overdo it!