Wednesday, April 3, 2013

Love.......the rustic baker

Just occassionally, ok mostly every day, the urge to bake takes over my brain. I decided today to try something I have never done before, using some ingredients we had left over from Easter lunch. I made a quiche.  Bring on the band....... It was an adaptation from Tom Kerridge's recipe for new potato, spring onion and Montgomery cheddar quiche. I had the potatoes and used one bunch of spring onions and some cheap cheese. I added a leek to the mix and read the reviews and followed some advice there.

I have never made a savoury shortcrust pastry and it's as fiddly as everyone says. Top tip #1, I noticed on the GBBO was that you could flatten the pastry in a disc before chilling but perhaps everyone knew that already. Top tip #2, use a ball of pastry dough to gently push the pastry to corners of case.  I bought baking beans ages ago and have finally used them. Once blind baked my pastry was a little cracked but hey ho in with the filling. Top tip #3 put quiche tin into a bigger tin to help contain leakage.

So although I know there are cracks in the pastry and I dread a soggy bottom this is my leek, potato and cheese quiche.

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