Veggie drawer quiche

I love quiche. It’s simple, it’s delicious, and it’s perfect for using up any kind of brunchy leftovers you have. This is lovely served warm or cold.

Credit: Mary Makes It Easy

• serves

  6-8

• prep

  20 minutes

• cook

  1:20 hour

• difficulty

  Easy

Ingredients

Crust

• 1 cup (135 g) plain (all-purpose) flour
• ½ cup (70 g) rye or whole wheat pastry Flour (or use extra white plain (all-purpose) flour)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ cup (112 g) unsalted butter, cold, cubed
• 1 egg
• 1½-2¼ tbsp (30 to 45 ml) iced water

Filling

• 5 eggs
• ½ cup (120 ml) whole milk
• ¼ cup (60 ml) cream, 10% or 35%
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp smoked paprika, optional
• 5 slices (about 125 g) smoked salmon, optional (see Note)
• 1½ cups add-ins, such as roasted sweet potatoes, garlicky wilted greens, cherry tomatoes and sautéed onions
• ½ cup crumbled or grated cheese

Pastry chilling time: 30 minutes or up to 2 days. 

Shaped crust chilling time: 30 minutes.

Instructions

1. In a large bowl, mix together the flours, salt and pepper. Cut the butter into the flour using a pastry cutter or pinch and snap the butter in using your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and 2 tablespoons of ice water and pour over the flour mixture. Mix into a shaggy dough, adding another tablespoon of water if needed. Wrap in plastic wrap and press into a disc. Place in the fridge to chill for 30 minutes or up to two days.

2. Place pastry on a lightly floured work surface. Dust the pastry with flour and roll into a roughly 33 cm (13 inch) circle. Transfer to a deep, 23 cm (9 inch) dish pie plate and trim and crimp the edges. Place the pie shell back into the fridge for 30 minutes and preheat your oven to 190°C (375°F).

3. Dock the bottom of the pie shell by poking all over with a fork, line with parchment paper and fill with dried beans or pie weights and bake for 15 minutes before carefully removing the parchment and pie weights and continuing to bake for 8 minutes.

4. Meanwhile, prepare the filling by whisking together the eggs, milk, cream, salt, pepper and smoked paprika, if using. Chop up the salmon into small bite-sized pieces, if using. Remove the pie shell from the oven and scatter in the add-ins and salmon. Pour over the egg mixture. Sprinkle the cheese overtop.

5. Return to the oven and immediately turn the heat down to 175°C (350°F) and bake for 50 minutes to 1 hour or until the centre of the quiche is firm.

6. Allow the quiche to cool slightly for 10 minutes or cool completely and chill in the fridge before slicing and serving.

Note

• Feel free to sub in bacon or ham, in place of the salmon, if you prefer. You can also add a handful of chopped herbs to the filling.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.