Finally, the school holidays are here! It was an emotional last week of term with lots of goodbyes, a rather horrible car accident (my poor Smart car is currently off being repaired…fingers crossed it returns in one piece!) and a classroom move in this sweltering heat, but I made it and am already feeling very much in holiday mode.
It was strange last night not to get the usual ‘Sunday night feeling’ but I do have lots of things planned for the summer holidays so will definitely not get bored!
So far we have had several meals outside, started work on a new area of the garden, drank Pimms from my new cocktail dispenser and I managed to burn my knees!
We also had Ian’s parents and George to stay this weekend so I tried out a new quiche recipe on them. This is the perfect time of year for quiche – it is tasty warm or chilled and throw on a bit of salad and you’ve got yourself a lovely summery lunch.
1 pack of shortcrust pastry (it was too hot to make it from scratch!)
A good glug of olive oil
3 leeks, sliced
1 tray of chestnut mushroom, sliced
Salt and pepper
A pinch of dried thyme
284ml of double cream
200g of Gruyère cheese, grated
How to make it
- Begin by rolling out your pastry on a floured surface so that it fits your quiche dish
- Using your rolling pin, lay the pastry over the dish (I usually grease mine first too) and use some leftover pastry scraps to gently push it into the edges of the dish
- Chill the pastry case in the fridge for about half an hour and meanwhile preheat your oven to 200°C, Gas Mark 5
- While the pastry is chilling, fry your leeks in oil for about 10 minutes then add the mushrooms and sauté for another 5 minutes
- Season with salt and pepper and add a pinch of thyme
- Once the leeks and mushrooms have softened, set the pan aside and allow to cool
- Get your pastry case and lightly prick the base with a fork
- Line with greaseproof paper then fill with baking beans
- Blind bake your pastry for 20 minutes before removing the paper and beans
- Cook for another 5-10 minutes or until the pastry is golden brown
- In a separate jug, beat together the eggs and cream
- Pour this mixture over the leeks and mushrooms and mix well
- Add half the Gruyère cheese and tip this filling into the pastry case
- Top with the remaining cheese
- Bake for 25 minutes until the quiche has set and is golden brown
- I usually trim off the excess pastry too