150goniona medium onion, sliced into crescents or chopped
100gpeasfrozen
Instructions
Make the pastry
Tip the 180 g flour into a bowl, add 83 g rapeseed oil. Add about two thirds of 80 ml cold water and stir it in, you may need the rest, you may not, flours differ as to how much water they will absorb. You just need to gently stir everything together. You need to add the water so that you can roll the pastry out, without it, the pastry will be too crumbly to roll. The dough will be a soft one, not as firm as a pastry made with butter.
180 g flour, 83 g rapeseed oil
If you can, leave the dough to rest and absorb the water for a few minutes.
While the dough is resting, make the filling.
Make the filling
Crack 2 eggs into a bowl.
2 eggs
Add the 150 g carrot, grated, 150 g onion, chopped or sliced, 80 g cheddar, grated and 100 g peas
80 g cheddar, 150 g carrot, 150 g onion, 100 g peas
Give it all a good stir, season with salt and pepper.
Assemble and bake
Roll the dough out on a floured surface to fit a 20-22cm tart tin or 4 individual tartlet tins. If you are unfamiliar with rolling pastry and it won’t behave for you, roll it out as best you can and use it to patch the base and sides of the tin, it will taste just as good, and practice makes perfect. You will get better at it.
Bake for about 25-30 minutes until the filling is set and the pastry looks cooked. Oven temp 200℃ / 180℃ Fan / 400℉ / Gas 6
Notes
Vegetarian quiche ideas
The carrots and peas are in there to stretch out the more expensive eggs and cheese.
You could replace them with wafer thin slices of fennel and peas,
or use beetroot and feta instead of the carrots and cheddar.
You could roast the onion and carrots before adding them to the mix to give a different flavour using the same ingredients.
You could use 200g veg from a frozen bag of mixed veg instead of the carrots and peas.
Or some broccoli florets and 2 or 3 asparagus spears.
You could use spinach leaves from the garden and sliced radish,
or a couple of celery sticks very finely sliced with a grated apple and a scattering of walnuts.
You could use a value blue cheese, feta, mozzarella, or emmental if you’re feeling flush.
Personally, I don’t like cream in a quiche/tart, but if you do, and you have some, add it in if you want to.
This is lovely hot, or cold in a packed lunch with a bit of salad, or potato salad to go with it. If there are 2 of you, you could have half one day, half the next day, or take it as your lunch
Got some leftover pastry?
I usually have a little pastry leftover and it's enough make a little individual tart of some kind. I always do something like that, and they rarely get the chance to go completely cold, they get scoffed before that.I often make a little jam tart with the pastry trimmings using some damson jam I made ages ago.Or you could try making a little French apple tart. Peel an apple, quarter it, and slice as finely as you can. Line your tartlet tin and place the apple slices in a spiral. Brush generously with butter and sprinkle with sugar. Bake it in the oven with the quiche.