Jamie Oliver’s Quiche
Flavoured with garlic, cheddar and goat's cheese, Jamie's classic quiche recipe will be the star of your next picnic.
From the book
There’s something so satisfying about a homemade quiche and this method guarantees delicious flavour. I like to have a pastry case ready rolled and in the freezer, waiting to blind bake when needed – the quantities I’ve given here are easy to double up, if you want to make an extra case and stash it away for your next picnic.
|250g||plain flour, plus extra for dusting|
|125g||cold unsalted butter|
|800g||butternut squash or mixed mushrooms|
|4||cloves of garlic|
|50g||crumbly goat’s cheese|
|2||sprigs of thyme|
You will need: a food processor, a non-stick, loose-bottomed tart tin (25cm diameter, 4cm deep) and a rolling pin.
Get ahead: You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round – don’t be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
Preheat the oven to 180ºC. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it’s just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container.
Prep your chosen veg – peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non -stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight.
On the day: Preheat the oven to 180ºC. Pour the filling into the pastry case, then crumble over the goat’s cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.
CALORIES 285kcal FAT 17.7g SAT FAT 9.8g PROTEIN 9.8g CARBS 23.5g SUGAR 4.5g SALT 0.5g FIBRE 2g