My son’s favourite Quiche


Since it’s one of my son’s favourite dishes, it has been completely adjusted through the years to his liking. So feel free to alter some of the parameters according to your children’s preferences. For example my son wishes to have a very thick crust and less vegetables in the quiche (weird don’t you think? I mean which child does’t like vegetables???? Right ? :)))))

Vegetable Quiche

Ingredients for the Brisee Dough

2 1/2 cups all purpose flour

1/2 cup cold butter

1/2 cup cold water

1 teaspoon salt

Ingredients for filling

5 slices bacon

1bag i.e. 500gr mixed vegetables such as peas, green beans, corn, slices of red peppers etc (use them straight from the freezer)

A pinch of salt and pepper

2 eggs

3 tbsp milk

200gr grated cheese (I use my own mix of mozarrella,edam & parmesan which adds a nice golden colour and a firmer crust ,but you can use the one you like)

So start with making the crust, which is a brisee dough, by adding the salt in the flour and then place them straight in a food processor or blender. Add the cold butter and beat on ‘pulse’ until it resembles coarse breadcrumbs. Then add the water little by little until you get a dough (you might not need to use all the amount of water). Once you have a formed dough place it on a board and spread it out evenly using a rolling pin. Place the spread dough sheet into the prepared tart tin which is best if you have it buttered beforehand. Place a piece of lining paper inside the tin on top of the dough sheet and have it baked blind (either with ceramic pebbles or the old fashioned way with beans) for approx. 30min in 180 degrees Celcious. If you make it thicker than 0,5cm then bake it longer. While the dough is cooking , cut the bacon in thin stripes and place in a medium casserole on low heat. Once it starts to sizzle add the vegetables and stir. Cook for approximately 15min. You do not need to add anything since they will cook in their own water (straight from the freezer remember?). Add a pinch of salt and pepper. Once cooked, remove from heat and set aside in a glass or porcelain bowl (not a plastic one). Beat the eggs and milk together, pour over the vegetables and mix thoroughly. By now the crust must be ready. Take out of the oven and remove the pebbles with the lining paper. Invert the vegetables mix in the tart and spread evenly. Sprinkle with the cheese and place back in the oven for another 30min keeping the same temperature.

I hope you ‘ll enjoy this as much as my son does!



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