Happee Monkee

I love quiche. But the fact is I’d only had my first slice last year (yes, I know, how embarrassing). It hasn’t been too long a love affair. Another important fact about quiches: it’s easy peasy Japanesy – to make and to eat. You can use ready made shortcrust pastry or make your own which I find to be a little more effort but ten times tastier.

After some ‘crust’ experimentation with previous pie projects, I like this shortcrust recipe for its soft and buttery texture. But if you’re more of a crunchy crust person, you can substitute self-raising flour with plain flour, add an egg and minus the water.

As I write this, Mr. G is packing for his flight. This time he’ll be away for six months. Correction, two months (Mr. G insists that it’s not as long as I say it is because he’ll be back for a bit in between). The distance and time difference can be hard at times and it does get lonely. I try to comfort myself with this poem:

A part of you has grown in me.
And so you see, it’s you and me
Together forever and never apart,
Maybe in distance, but never in heart.

You know what I really need?

A slice of quiche.

Vegetarian Quiche ( serves 8 )
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Shortcrust Pastry:

• 2 cups self-raising flour
• 2 tbsp ice cold water
• 120g cold butter, cubed
• 2 tbsp olive oil
• salt and pepper

Filling:

• 3 tbsp olive oil
• 1/2 cup broccoli
• 1/2 cup carrots, sliced
• 1/2 cup zucchini, sliced
• 1 onion, finely chopped
• 1 cup spinach, steamed
• 1/2 cup grated Parmesan cheese
• 250ml thickened cream
• 5 large eggs, beatened
• salt and pepper

Method:

1. To make the pastry, process the flour, butter, oil, salt and pepper until fine crumbs form.
2. Gradually add the ice cold water and process until it comes together.
3. Knead until smooth. Cover with plastic wrap and refrigerate for 20 minutes.
4. Preheat oven to 200°C. Roll the pastry out on a lightly floured surface and use it to line a 22cm pie tin with removable base. Trim the edges.
5. Line the base of a tray with non-stick baking paper and fill with rice or baking beans. Place on the tray and bake for 15 minutes. Remove paper and rice.
6. Brush the pastry with a little of the egg mix and bake for another 15 minutes.
7. Meanwhile, heat oil in a pan. Add chopped onions. Cook until transparent.
8. Throw the carrots and zucchini in.
9. Cook the vegetables for 20 minutes until soft.
10. Microwave the broccoli for two minutes on High.
11. Arrange broccoli, cooked vegetables and steamed spinach on quiche pastry.
12. Whisk cream and eggs together.
13. Add seasoning and pour egg mixture over the vegetables.
14. Sprinkle cheese on top of the quiche.
15. Bake for 40 minutes or until just set (test with skewer).

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