A quiche is a lovely thing but takes time and can be difficult to get right (soggy bottoms...). Instead a layer of ready made puff pastry can be topped with almost anything, as long as it is precooked, for a speedy and delicious lunch/dinner and you can be sure it won't go wrong. I have tried various toppings - asparagus in season, parmesan and cream cheese works well. Cooked leeks, blue stilton and some crumbled walnuts are as good.
For this one above, I used half a packet of ready made all butter puff pastry. Some will say use the ready rolled stuff but the flavour really is better if you buy this and rolling it yourself is not so difficult. Cut the packet in half, freeze what is left. Roll it out thinly, check with your tin that it is the right size and keep gently rolling till it is. I use a rectangular tin and half a packet will roll out to at least 11''/29cm by 8''/20cm but the blessing of a recipe like this is its flexibility. Once you are happy with the thinness and size, use a sharp knife to mark out an edge about half an inch in all round. Don't worry if it is not perfectly straight.
Now leave it in the fridge while you prepare the filling.
This one had three leeks, cut into half and then again to make long shreds, slowly cooked in a little butter and a splash of oil till just soft. Drain, season and spread evenly over the pastry.
Then add about two ounces of blue stilton crumbled over. If you like add a few leaves of thyme scattered over as well.
Brush the edge you marked out with beaten egg or just milk.
Now cook in a hot oven, no 5/190 for 25 minutes till risen and golden.
Crumble over about an ounce or so of chopped walnuts and put back in the oven for another 5 minutes.
Eat hot or cold - delicious. This fed two greedy ones as a main meal, with a little left over for a snack, or it could easily give four people a nice lunch.
Adapt as you like.
For this one above, I used half a packet of ready made all butter puff pastry. Some will say use the ready rolled stuff but the flavour really is better if you buy this and rolling it yourself is not so difficult. Cut the packet in half, freeze what is left. Roll it out thinly, check with your tin that it is the right size and keep gently rolling till it is. I use a rectangular tin and half a packet will roll out to at least 11''/29cm by 8''/20cm but the blessing of a recipe like this is its flexibility. Once you are happy with the thinness and size, use a sharp knife to mark out an edge about half an inch in all round. Don't worry if it is not perfectly straight.
Now leave it in the fridge while you prepare the filling.
This one had three leeks, cut into half and then again to make long shreds, slowly cooked in a little butter and a splash of oil till just soft. Drain, season and spread evenly over the pastry.
Then add about two ounces of blue stilton crumbled over. If you like add a few leaves of thyme scattered over as well.
Brush the edge you marked out with beaten egg or just milk.
Now cook in a hot oven, no 5/190 for 25 minutes till risen and golden.
Crumble over about an ounce or so of chopped walnuts and put back in the oven for another 5 minutes.
Eat hot or cold - delicious. This fed two greedy ones as a main meal, with a little left over for a snack, or it could easily give four people a nice lunch.
Adapt as you like.
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