Wednesday, 28 January 2015

Deep Filled Quiche

Sunday brunch is a big thing here in Paris, it is the thing to do on a Sunday. So as a Parisian it only seemed right that I host my own brunch. So on New years day that is exactly what I did. The key to a Parisian brunch is many courses, as my brunch was on 1st January I anticipated hangovers, add to that my 12 month old a casual buffet brunch was the more suitable choice. In a true cultural exchange I served welsh rarebit on baguettes which went down a storm, as did my huge deep filled quiche.

you will need;

10 free range eggs (yes 10)
1/2cup cream
2 courgettes
200g fresh spinach
180g cherry tomatoes
1 recipe shortcrust pastry
2tsp dried thyme
pich nutmeg
salt and pepper
150g feta
a little oil

 method;
  1. Begin by preparing your vegetables. Coat the tomatoes in a little oil and salt and roast slowly at 160C. Slice your courgettes and coat with oil and herbs and cook on a griddle pan until soft.
  2. Meanwhile tear your spinach and wilt down with a little nutmeg until all the liquid is released.
  3. Line a cake tin with shortcrust pastry and bake blind for 15-20 minutes. 
  4. Arrange the vegetables and feta in the baked pasty shell.
  5. Beat the eggs and cream together, season and pour over the vegetables. Lay a ring of courgettes on the top. Cover the pastry edges with foil to prevent them from burning and bake at 180C for half and hour or until the eggs have set.
Do you like the look of the fruit covered cake to the right of the quiche? Of course you do. The recipe for that will be coming soon.

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