Making pastry reminds me of England. We lived on quiches in the summer when I grew up. My mother and grandmother always had a "pastry morning" one day a week when they would cook up pies, quiches and all sorts of lovely tarts - and they didn't use a food processor like me. I've come to enjoy pastry making, savory or sweet, but it took a while. The pastry I've come to rely on as foolproof is from the cookbook "Breakfast, Lunch, Tea" by Rose Carrarini, a wonderful cookbook which I highly recommend.
The fillings to a quiche can be endless, I use whatever vegetables, herbs and cheese I happen to have in the fridge and add it to a basic creamy filling.
Quiche, recipe adapted from Breakfast, Lunch, Tea by Rose Carrarini.
For the pastry;
2 1/2 cups of all purpose flour
1 cup of white wholewheat flour
Pinch of salt
8 oz of butter, cut into cubes
1 egg yolk
Up to 1 cup of cold water
A sprig of rosemary, minced
For the filling:
1 cup of cream
1 cup of milk
salt and pepper
1 cup of ricotta cheese, strained of excess liquid
6 oz of grated cheddar cheese
1 onion, thinly sliced
A good handful of fresh herbs, finely chopped
A sprinkle of Parmesan cheese
Heat the oven to 350F
To make the pastry, combine the flour, salt and chopped rosemary in the bowl of a food processor. Pulse a few times until combined.
Add the cubes of butter and pulse until you have the texture of coarse breadcrumbs.
Beat together the egg yolk and the water and add gradually while the processor is running until the dough just comes together, you may not need all the liquid.
Turn the dough out onto a floured surface and bring together with a light knead.
Wrap in plastic wrap and place in the fridge for at least 30 minutes. I have left it overnight and it works fine the next day.
To make the filling, slice the onion and saute in olive oil with a sprinkling of salt. Cook on low for about 15-20 minutes until just about caramelized. Remove from heat and let cool.
Mix together the eggs, cream, milk, ricotta cheese, cheddar cheese, salt and pepper.
Slice the tomatoes into thin discs.
Roll out the pastry and line a pie dish. I used an 11 inch dish.
Scatter the onions over the base, lay the tomato discs over and then pour the rest of the filling ingredients over the onions. Add a few more very finely chopped herbs over the top and a sprinkling of Parmesan cheese.
Place the dish on a baking sheet and place in the oven for at least 1 hour - you may need an hour and a quarter, until the quiche is slightly risen, golden and set.
Remove from the oven and let cool for a couple of hours. This quiche tastes even better the next day. A great lunch with a side salad.