Seven Egg Quiche and a Bottle of Wine

If I were to tell you that this quiche took me two hours to make I expect you'd assume it is impressively difficult and effortful, and would be immediately put off. Well it DID take me two hours to make... But I wouldn't worry. I expect it should take the average person about 20 minutes to make and 30 minutes to bake. However, if you do what I did and stop to photograph every stage, while consuming a bottle of wine (because it's summer and the sun's out and why shouldn't I drink a bottle of Sem Sav on a Tuesday?!), then it will probably take you two hours. So ACTUALLY it's quite an easy little quiche, and maybe it's also nice to know that even if you do decide to hit the ethanol you can still get it done in two hours. Unless you're a whisky kinda person and not a wine kinda person. My metrics will be way off if you're a whisky person. 

Soooo here's whatchu need (Side note: if the quantities seem a little odd it's because 'what you need to make this quiche' is more accurately 'what Casey had in her fridge on the day she decided to make a quiche'...NEVERTHELESS! I was very pleased with this creation and fully support the inclusion of everything in the quantities listed below) 


Shortcrust pastry (If you're using shop bought pastry I recommend buying a quality one - the pastry is the integral foundation - nay! the fulcrum! - of the quiche. You want that good stuff that just flakes away in buttery sheets, like the age-worn, wind-ravaged skin of an old Irish lady)

~ 3-4 Tbsp pecorino cheese, grated

Two handfuls of cherry tomatoes

Half a red capsicum, thinly sliced

One brown onion, thinly sliced in rings

Two handfuls of broad beans

Three asparagus spears, chopped into thirds

A handful of pine nuts

A handful of lovely little bocconcini balls

Purple basil (any basil will do, but purple is pretty!)

A few sprigs of marjoram and thyme

One clove of garlic, finely chopped

Seven eggs

A splash of almond milk.... maybe... 4 Tbsp? 

Salt n pepper

A slosh of balsamic vinegar (~2-3 Tbsp?)

What to do

Spread the pastry out in your pie tin, and then blind bake it. That means get some baking paper, stick it on top and fill it with rice - fun! Then stick it in the oven at maybe 180˚C for 10-15 minutes. You'll know it's done when the edges are just starting to go brown. I pulled mine out and popped it in without the rice and paper sheet for another 5 minutes or so, because I wanted the base to cook a little more. Just cook it til it looks like the picture above. 

While your pastry is blind baking, roast you cherry tomatoes until they go all wrinkly and slightly browned, then take them out and let them cool

Caramelise the onion - stick it in a saucepan with a bit of balsamic vinegar (2-3 tbsp) and some butter or olive oil. Cook it on a fairly low heat until it goes all soft and brown and caramel-y. 

Blanche your broad beans - pour boiling water over the beans and let them sit for 1-2 minutes. Then pop each little bean out of it's extra shell (so you have the first shell which is the pod - this should already be gone. Then you blanche them, then you remove the EXTRA shell which is around each individual bean. They should pop out fairly easily and it makes them taste extra soft and nice if you do this additional step of peeling them twice. 

Whisk up your egg with the almond milk (you can use normal milk if you like, won't make no difference!), add a pinch of salt, and your chopped up garlic.   

Now you get to put it all together! Get your blind-baked shell, spread your grated pecorino out over the base in a thin layer. Then spread over the caramelised onion, the sliced capsicum, broad beans and the cherry tomatoes. Scatter over your herbs, the pine nuts, the asparagus and the bits of torn-up bocconcini (at this point it should look like the picture at the top of the page). 

Then pour your egg mixture over the whole thing, and stick it in the oven! It's done when it no longer looks all juicy and sloshy (i.e. when the egg is cooked). Hopefully it'll take you less time than it took me but will taste just as tasty!

Casey Lister