I recently got sent this quiche tin from Boswells & Co, who are a large department store in Oxford. The tin is the 20cm Masterclass Crusty Bake Quiche Tin, which has holes all over it to allow moisture to escape and ultimately aid you in avoiding the dreaded soggy bottom! It’s also non stick and comes with a 20 year guarantee, so they must be pretty confident about it’s long lasting ability.
I started by making the pastry. I didn’t follow Nancy’s recipe as I have my own pastry recipe that always works for me. I rubbed 85g butter into 175g plain flour, then added 1 egg.
I combined the mixture until it came together into a dough. I wrapped it in cling film and chilled it in the fridge while I got on with preparing the filling.
I made less filling than Nancy too as the Masterclass tin is 20cm and Nancy’s recipe was for a 22cm tin. I cooked a 525g mixture of leek and onion (use whatever you have, I had 2 onions and 1 leek) in a pan on a medium heat along with 2 tbsp of butter, 1/4 tsp allspice and a pinch of salt. Once the onions and leeks were soft I took them off the heat to cool slightly.
In a bowl I whisked up 3 eggs, 1 tbsp parmesan and 95ml single cream.
In a food processor I whizzed up the cooked onions and leeks along with 100ml single cream.
I added the onion mixture to the egg mixture, and then added 1 tbsp freshly chopped sage leaves.
I set the filling aside while I rolled out the pastry between two sheets of cling film. This stops your pastry from drying out, and saves on cleaning up all that flour from the work surface!
I lined the tin and trimmed the edges.
I baked the pastry case for 10 minutes on 200C/400F/Gas Mark 6 with baking beans. Nancy had a great tip about screwing the baking paper into a ball then flattening it out first, as it’s easier to line the tin with it once it’s been wrinkled.
I removed the baking paper and beans and baked the pastry case again for 7 minutes at the same temperature.
I filled the pastry case with the filling, then arranged slices of brie on top and sprinkled with some more fresh sage. I baked this on 180C350F/Gas Mark 4 for 35 minutes until golden brown.
The quiche came out of the tin extremely easily, and the pastry had a lovely golden colour.
The quiche was very tasty, with a milder onion flavour than I expected, but I was pleasantly surprised. The melted brie on top was my favourite bit, and the crisp pastry came a close second! This is a very economical recipe due to the cheap ingredients used, and this quiche would feed 4 people. If you’re not a brie fan you could top it with cheddar, or some parmesan.
I am also entering into The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary for the same reason.
And into Cook Once Eat Twice hosted by Searching For Spice as the quiche kept great in the fridge and I ate it for two evening meals.
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Brie, Leek & Onion Quiche
- 85 g Butter
- 175 g Plain flour
- 1 Egg
- 525 g Leeks and/or onions
- 2 tbsp Butter
- 1/4 tsp Allspice
- A pinch Salt
- 3 Eggs
- 1 tbsp Parmesan
- 195 ml Single cream
- 1 tbsp Fresh sage
- 6 slices Brie
Rub the butter into the flour, then add 1 egg. Combine the mixture until it comes together into a dough. Wrap it in cling film and chill it in the fridge
Cook the leeks and onion in a pan on a medium heat along with the butter, allspice and salt. Once the onions and leeks are soft, take them off the heat to cool slightly
In a bowl whisk up 3 eggs, the parmesan and 95ml of the single cream
In a food processor whizz up the cooked onions and leeks along with 100ml of the single cream
Add the onion mixture to the egg mixture, and then add the sage leaves. Set the filling aside
Roll out the pastry between two sheets of cling film. Line 20cm tin and trim the edges
Blind bake the pastry case for 10 minutes on 200C/400F/Gas Mark 6Remove the baking paper and beans and bake the pastry case again for 7 minutes at the same temperature
Fill the pastry case with the filling, arrange slices of the brie on top and sprinkle with some more fresh sage. Bake on 180C/350F/Gas Mark 4 for 35 minutes until golden brown