I made up this recipe the other day when I had some shortcrust pastry in the freezer, some leftover crème fraiche and a motley collection of veggies lurking in the fridge. The recipe is pretty basic, so you can add whatever vegetables you have to hand.
- 400 g ready made shortcrust pastry, thawed
- 250 g crème fraiche
- 4 free-range eggs
- A handful of grated cheese (whatever you have around – I used mature cheddar)
- 3 courgettes, sliced
- 250 g mushrooms, sliced
- 180g baby spinach
- 8-10 sundried tomatoes
- 1 onion, chopped
- 2 tsp tomato paste
- A hanful of chopped cherry tomatoes
- A few fresh basil leaves (optional)
First of all, grease a quiche pan and roll out the pastry, pushing it up to the edges. Prick a few times and then bake blind (covered in foil and baking beans) at 180 C for twenty minutes. For the last five minutes, take out the beans and foil.
Saute the onion in some olive oil until it starts to turn translucent. Add the mushrooms and cook for a few minutes, and then add the courgettes. Cook for about five minutes until the courgettes have become soft. Add the sundried tomatoes and remove from the heat.
Beat together the eggs and the crème fraiche. Mix in the cooked veggies and add roughly chopped basil leaves, and add the tomato paste, cheese and cherry tomatoes. Pour into the partially baked pastry case and bake in the oven at 180 C for 20-25 minutes until golden.