Wednesday, 11 October 2017

Spicy Potato Quiche

I've been on a mission to cook and bake from my almost 200 cookery books this year. The recipe for the Spicy Potato Quiche is from one of the first baking books I brought, Readers Digest Baking Bible. I often visited WH Smith back in 2011 at Birmingham New Street when I was studying for my Masters degree. Flicking through the array of baking recipes I was amazed by the eclectic range of recipes, many were distinctively American, others were incredibly retro and many more, such as this recipe, were very inspiring.  I have probably blogged about quiche and it's variant more so than other savoury bake. The French inspired bake has so many variants, from the simple egg and bacon filling to the more adventurous sort such as this spicy potato and leek variant. I wasn't sure whether the weight of the potato make the quiche heavy as I much prefer a light and airy quiche.





For the pastry

170g plain flour
2 fresh red chillis, seeds removed, finely chopped
2 teaspoons chopped fresh thyme
1 egg
80ml sunflower oil
1 tablespoon lukewarm water

For the filling
350g waxy new potatoes
250g leeks, cut into 1 cm slices
65g gruyere cheese
2 tablespoon chopped chives
55g rocket, roughly chopped
2 eggs
150ml milk

Serves 4
Preparation Time: 30 minutes plus 30 minutes resting
Cooking 40-45 minutes

Method
Use a baking tray and a 20cm round, flutter loose-based quiche tin. Sift flour and a pinch of salt into a large bowl. Add the chilli and thyme, then make a well in the centre. Whisk the egg, oil and water and add to the dry ingredients; mix quickly with a fork to make a dough.
Place the dough on a lightly floured work surface; knead briefly just until smooth. Place in a dry bowl, cover with a damp cloth towel and leave to rest about 30 minutes before rolling out.
For the filling, cook potatoes in boiling water for 10-12 minutes or until almost tender. Steam leeks over the potatoes for 6-7 minutes, until tender. Drain thoroughly and leave until cool enough to handle.
Preheat oven to 200C (gas mark 6) and put the baking tray in to heat. On a lightly floured work surface, roll out pastry thinly to line the flan tin. Scatter half the cheese in the case.
Thickly slice the potatoes and toss with the leeks, remaining cheese and chives. Season with salt and pepper. Arrange half the potato and leek mixture in the pastry case. Scatter rocket on top then add the rest of the potato and leek mixture.
Lightly beat eggs in a jug. Heat milk to just below boiling pint then add to the three eggs; whisk gently to combine.
Place tin on the hot baking tray. Pour the warm egg custard into the case. Bake for 10 minutes, then reduce oven temperature to 180C gas mark 4. Bake a further 30-35 minutes or until the filling is lightly set. Leave quiche in the tin for 5 minutes. Serve warm.

xxx
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