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There is something about making a good quiche that is really satisfying – I like the way that you can use any combination of fillings, plus they are generally as good cold as they are warm. Here is the recipe for two of my favourite ones that flew off the shelves in my cafe recently – Leek & Cheese and Butternut Squash & Red Pepper.
Makes 2 large or 6 small quiches
230g plain wholemeal flour
1 tsp English mustard powder
1 tsp smoked paprika
Pinch of salt
120g grated mature cheese
For the filling
4 large free range eggs
150ml single cream
2 tsp Herbes de Provence
Salt and pepper
1 large leek, sliced and gently sautéed, plus 30g mature cheddar cheese, grated, or,
1 small butternut squash, finely diced, plus 1 red pepper, finely sliced
1. Mix all of the pastry ingredients in a food processor until it resembles fine breadcrumbs, then slowly add water to bind to a dough. knead until smooth, wrap in cling film and chill in the fridge for 30 minutes.
2. Beat the eggs, cream, herbs and salt and pepper together.
3. When chilled, roll out the pastry and line a 2 x 9″ flan tins or 6 x 4″ tins.
4. Preheat the oven to 200C. Put a baking tray in the oven to preheat.
5. Add the leeks, or quash and peppers to half-fill the tin and pour the egg and cream mixture over. Top with grated cheese.
6. Bake for 30 minutes or until brown. Serve hot or cold.