Herby Country Kitchen Quiche Recipe

The Queen of Quiches; a Wonderfully Chunky Cheese, Egg and Herb Pie

© Jack Montgomery

Sep 21, 2009

Let’s be honest, there’s a reason why ‘real men don’t eat quiche’, they can be terribly bland, especially the anaemic shop bought variety.

However, it doesn’t have to be this way. Giving the humble quiche an imaginative culinary makeover can result in a dish with such an appealing rustic beauty that it would deserve pride of place on any gingham patterned picnic tablecloth.

In the case of this herby country kitchen quiche, that middle-of-the-road blandness so often associated with quiches is banished by a cavalier use of herbs, both fresh and dried, and a hearty dose of grated tasty cheddar cheese.

The result is a beautifully looking dish which looks as though it could have come straight from a farmhouse kitchen oven and one which tastes so sensational that maybe even ‘real men’ might be tempted to give it a try.

Ingredients for Herby Country Kitchen Quiche

Herby Crust Pastry

• 150g plain white flour
• 25g butter or margarine
• Salt
• 1 tsp dried rosemary
• 100ml cold water

Herby Country Kitchen Quiche Mixture

• 100g cheddar Cheese, grated
• I clove garlic, crushed
• 2 medium tomatoes
• ½ medium sized onion, finely chopped
• ¼ green pepper, chopped
• 100g mushrooms, chopped
• I tbsp fresh parsley
• I tbsp fresh basil
• I tbsp fresh oregano
• 25g butter
• 1 tbsp olive oil
• 3 eggs
• ½ tsp nutmeg
• ½ tsp dried parsley
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried basil
• Salt
• Pepper

For four people

Preparation time: 25 minutes

Cooking time: 35 minutes

Preparation of Herby Country Kitchen Quiche

Herby Crust Pastry

1. Preheat oven to a moderate heat (180C/gas mark 4).
2. Grease a flan tin with butter.
3. Sift flour into a bowl, add 1tsp of salt and the dried rosemary then rub in the butter until a crumbly consistency is achieved.
4. Add the cold water and mix in with a dessert spoon until the flour becomes doughy and pliable.
5. Knead the dough for 5 minutes and then, using a rolling pin, roll out into a circle which is about an inch wider than the flan pan.
6. Mould the dough into the flan pan and trim the edge with a sharp knife. Don’t worry if there’s an uneven look to the flan, this gives it more of a rustic appearance.
7. Use a fork to prick the base of the flan half a dozen times and place in the oven for 5 minutes.
8. Remove and set aside.

Herby Country Kitchen Quiche Filling

1. Cut four rings from one of the tomatoes and set aside. Deseed and chop the remaining tomato into small pieces.
2. Heat butter and oil together in a frying pan.
3. Add onions and garlic and cook for 2 to 3 minutes until soft.
4. Mix in the tomatoes, mushrooms and pepper and cook over a low heat for another 3 minutes until the mixture is just softening.
5. Remove from the heat; mix in the fresh herbs and leave to cool.
6. Whilst the quiche filling is cooling, break 3 eggs into a bowl and whisk lightly.
7. Add the grated nutmeg, salt, pepper, dried herbs and a third of the grated cheese and mix in thoroughly.
8. When the filling is cool, spread it evenly on the base of the flan.
9. Pour the egg, herb and cheese mixture over the flan.
10. Sprinkle the rest of the cheese on top, creating a thick surface, and arrange the four tomato slices on the grated cheese
11. Cook in the oven for 35 minutes.

Serve with a light salad and small new potatoes boiled in their skins.

Cook’s Tip: Herby country kitchen quiche is delicious served hot or cold and is simply perfect as part of a picnic feast.

Herby Quiche Filling

Cheese and Tomato on Herby Quiche

Herby Country Kitchen Quiche

Rustic Farnhouse Quiche

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