Our YouTube Channel Manager, Jo, is on the hunt for a brilliant quiche recipe with a twist. See how she got on with this recipe from The Violet Bakery Cookbook by Claire Ptak.
Who: Joanna Kilvington, The Happy Foodie YouTube Channel Manager
What I thought: Quiche always seems to appear at my family gatherings, maybe because we’re all pastry fiends, but probably because you can make a quiche in advance! We normally go for the old classic Quiche Lorraine, which is tasty, but perhaps not the most exciting quiche recipe. So when a family lunch loomed, I decided to change things up and cook The Violet Bakery Cookbook’s Squash, Brown Butter and Sage Quiche.
There’s no getting past the fact that there are a few steps to this recipe (and any quiche, really) and I ended up the making the quiche over two nights. There are a few processes to work through but each one is well explained and simple to follow. I made the cream and egg filling on the first night, which was easy and included a great tip of straining the mixture so it’s silky smooth, something I’ve never tried before. Making the flaky pastry was not quite as easy and I ended up having to add a bit more water than recommended but it came together well in the end.
On the second night, I built the quiche. I cheated by using pre-cut squash to save time, roasted it with olive oil, thyme, salt and a whole clove of garlic sliced in half as the recipe instructed. My kitchen smelt delicious. When it came to baking the pastry case, I caught the edges slightly, but a rather fierce oven has the blame for that!
I have to say, when I took the finished quiche out of the oven I was pretty pleased with myself. It was golden, rustic and more attractive than any Quiche Lorraine I’ve seen. I’ve never added browned butter to the top of a quiche but it gave the mixture a beautiful gloss and delicious texture and taste. You can make this dish yourself with the recipe here.
You can order your own copy of The Violet Bakery Cookbook here.