Although quiche is decidedly French in origin, the Irish have taken it to their hearts. Here is my version for a celebratory Irish lunch, made in our Nicholas Mosse 11” quiche dish.
DIFFICULTY 3/5
INGREDIENTS
- 6 oz frozen spinach, defrosted and squeezed very dry, chopped
- 1 small to medium courgette, with skin removed in strips, then pulp grated
- 1 clove good garlic
- 2 small orange sweet peppers, cut into 8 lengths.
- Salt and Pepper to taste
- Cream: enough to bring up to 400 decilitres or 2 cups
- 4 eggs
- 1 round of goat cheese
- 1 tablespoon butter
RECIPE
1.
First heat oven to 350 F.
2.
Then create a short crust. Everyone has their own preferences here (dare I say that some of us use ready-to-roll on occasion?) so I shall just say, do your favourite. Line the quiche dish and place baking paper or foil over the base surface and then pour ceramic baking buttons (or dry beans in a pinch) over the paper and stick in the oven for 20 minutes or so. If you plan to serve this quiche warm to lots of hungry people, you may omit this step. If not, it will keep very much better if the crust is prebaked a little.
3.
Mix the grated courgette, spinach, and garlic together. Put in as much salt and pepper as you wish. Gently break up eggs in a large measuring cup and then completely mix in enough cream to bring it to the correct level.
4.
Place your veggie mixture into your cool crust. Put the goat cheese in the centre and then pour the egg mix over all. Arrange the courgette skin strips and orange pepper strips in a petal arrangement on top of this around the cheese. You then dot the top of the quiche with tiny bits of butter and put it straight into the oven. Bake for around 25 minutes, taking a peek at 15 minutes. It will puff up gloriously, which is when it should be rushed to the table to garner the loudest ooh’s and ahhh’s, but it will be just as delicious (if a bit flatter) heated up or served room temp the next day.