For a sweet summer’s day there is nothing like a lovely, light quiche for lunch in the garden! I could eat quiche every day throughout the summer and by using this simple pastry and egg and milk filling as a blank canvas, you can create a different flavour of quiche for every day! This recipe is fun, quick and surprisingly easy as you don’t have to blind bake the pastry and it’s so rewarding to produce a beautiful looking quiche at the end! You can keep it perfectly simple, adding just an onion and as much cheddar cheese as you could wish for, or you can get creative with all those amazing vegetables!
This gently spiced quiche uses honey-roasted, colourful vegetables to reflect those sweet, warm summer days and is delicious hot or cold. Bake it in a quiche dish if you have one, a cake tin, a baking tray or even make mini quiches in a muffin or fairy cake tin.
Mini Cheese and Onion Quiches
For the pastry:
200g plain flour
100g unsalted butter
For the filling:
2 tbsp oil
1 medium sweet potato
2+ whole cloves of garlic
1-2 peppers of whatever summery colour you wish
1 tbsp honey (or a spoonful of sugar)
2 tsp cumin (plus a little extra for sprinkling here and there)
1 tsp ground or some fresh ginger
50g approx. mascarpone (optional) you can substitute this for another cheese if you like, such as feta or cheddar, but I love the bursts of creaminess that the mascarpone adds
5 or 6 cherry tomatoes
a handful of spinach leaves (optional)
- Pre-heat your oven to 190˚c. Peel your sweet potato and chop into small chunks. Chop your onion – it doesn’t have to be finely chopped – roughly cut wedges are perfect! Add these to a tray with the cloves of garlic, the whole pepper, the oil, salt/pepper, cumin, ginger and honey and put in the oven to roast for 20 minutes, checking half way, whilst you make the pastry.
- In a mixing bowl, rub together the butter and flour with your fingertips until the mixture resembles breadcrumbs. You can add something extra to the pastry at this stage if you wish – some cheddar cheese, some seeds or spices and some seasoning. I added a little cumin and salt and pepper. Add the beaten egg and mix in with a spoon. You shouldn’t need any more liquid as you want the dough to just come together in your hands. Tip out onto a lightly floured surface and roll out to around half an inch of even thickness. Lightly grease your tin and gently lift your dough and lay it over, pressing lightly along the bottom and at the sides. Trim the edges, patching it up if necessary. Be inspired by Snow White making her gooseberry pie for Grumpy – singing to your pastry will make it even more beautiful! Pop this into the fridge whilst you make your filling.
- Mix together the eggs and milk, season and roughly mix in the mascarpone if using.
- Remove the skin from the garlic and the pepper and cut the pepper into either small pieces or ribbon-like strips. Lay the sweet potatoes, onions and garlic on the bottom of your pastry case and pour over the egg and milk mixture, ensuring that the mascarpone is evenly dispersed. I laid my strips of pepper in a circle around the quiche to look like the sun’s rays, or you can just scatter pieces of pepper over the quiche. If you have some spinach leaves, roughly tear a few and tuck them in, then halve your tomatoes and place evenly around the quiche with one nice half in the middle for your sun! Why not scatter with some cheddar cheese or even some chopped nuts or seeds and sprinkle some more cumin over the top.
- Bake for around 25 minutes or until golden brown. Admire your beautiful quiche and enjoy!