There are some foods that are more powerful than their taste alone. In fact, some foods can be very bland in taste but still evoke a memory. A memory of happy times... and so, this becomes the reason why this food is in your repertoire. I have so many foods that fall into this category, whether it be the crispy skin of a jacket potato taking me back to bonfire night, a vinegar soaked chip conjuring up images of rainy beaches and vinegar soaked chip paper, or simply, best butter on a freshly baked farmhouse loaf eaten at my granddad's seersucker covered table... all blissful times, relived in the first taste of these simple, yet delicious foods.
Now, this past week, the sun was shining and the girls were playing on the lawn, when my eldest asked for a picnic to be brought out. In my mind, I conjured up all manner of picnic foods... however, the girls were more than happy with cheesy puffs, turkey sandwiches, and grapes... Not me, though... once the seed had been sown, I had to make the perfect picnic food...and nothing says picnic to me like quiche...
When I was little, my mum would knock up a cheese and onion quiche in an afternoon... perfect to eat alfresco. This simple dish conjures up images of tartan blankets, wicker hampers, bowls of strawberries, elderflower cordial and hazy sunshine... Granted, life was probably not like that, and this is more likely a scene from Darling Buds of May (50's style feel-good sitcom), but you're getting the picture...
Anyhoo, quiches have evolved from the days of Quiche Lorraine, and much more sophisticated combinations are being put together. So, while I love the old school combos, I decided I'd bake a red pepper and goat's cheese quiche. I am a fiend for goat's cheese and feel I could eat it all day long, given the chance. So, being able to serve it up in quiche form, coupled with the sweetness of red pepper, is just pure bliss for me.
So, later that afternoon, I donned my pinny (apron), channelled my inner fifties house wife, and baked the perfect picnic food. Even the hubby (not a quiche fan) loved it. I savoured the salty goat's cheese juxtaposed against the sweet red pepper and red onion, all wrapped up in fluffy eggs and crusty pastry... Mmmm... If only I could have persuaded him to drag out the hamper and blanket onto the lawn... second thoughts, I think he'd have thought I was just plain barking...
I'd love to hear what your favourite summer / picnic food is. I could do with expanding my repertoire...
Take care all.
L
x
Recipe for Goats Cheese & Red Pepper Quiche
Ingredients
25g butter
2 eggs
1 red onion,finely chopped
280ml half & half or light cream
200g goats cheese (I used the kind with rind on but you can use crumbled too)
1 red bell pepper, deseeded and sliced length-ways
280g plain flour, plus extra for dusting
140g cold butter
8 tbsp iced water
Method
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add approximately 8 tbsp iced water... just enough to bring everything together with your hands until just combined. Roll into the pastry into a ball. Try to handle the pastry as little as possible.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than your quiche dish / tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. By using the pastry to push into the corners, you'll prevent tears in your pastry case. Chill in the fridge or freezer for 20 mins.
- Heat oven to 400F/200C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onion for approximately 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of foil, then fill with baking beans (no baking beads, then use dried beans or rice). Blind-bake the tart for 20 mins, remove the foil and beans, then continue to cook for 5-10 mins until biscuit brown.
- Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the goats cheese, then season with salt and pepper. Carefully tip the filling into the case (leave enough room for the peppers. Add the sliced red pepper and the rest of the goats cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
