This spinach, goat’s cheese and Prosciutto quiche makes a lovely lunch or light dinner in summer. In what is quite a classic combo, the salty goat’s cheese and ham are matched by the sweetness of the caramelised onions. You could use any savoury shortcrust pastry pastry (or buy it ready-made, of course). I used Michel Roux’s flan pastry recipe. I used skimmed milk, which keeps it quite light. If you want a richer filling for your quiche, you can add cream instead of the milk, or a use a mixture of both.
Posts Tagged Shortcrust pastry
Tagged As: Goat's cheese, Parma ham, Prosciutto, Quiche, Shortcrust pastry, Spinach | Categories: Baking, Dinner, Recipes | Leave a Comment
Tagged As: Caramelised onion, Foraging, Goat's cheese, Ground elder, Shortcrust pastry, Tart, Vegetarian | Categories: Dinner, Recipes | Leave a Comment
Ground elder is a perennial plant that was introduced to this island by the Romans. It’s now considered a weed in the gardening world, but happily it’s edible, so get foraging and kill two birds with one stone.
It has quite a distinctive, earthy flavour that goes well with a salty goat’s cheese and sweet caramelised onions in these individual tarts. I didn’t manage to get a decent photo; I must have been too eager to get this chap into my tummy! I served these with vegetables and mashed potato for dinner, but you could easily have the tarts as a starter for a bigger meal.
Tagged As: Michel Roux, Pastry, Pate brisee, Pie pastry, Shortcrust pastry | Categories: Baking, Recipes | Leave a Comment
Pâte brisée is a shortcrust pastry. It’s not sweet, so it can be used for both savoury and sweet dishes, and it is a little bit lighter and more delicate than pâte a foncer (flan pastry). Shortcrust pastry is ideal for pies and tarts. Here, I’ve used Michel Roux’s recipe for pâte brisée, from his Pastry book (which is excellent).
Tagged As: Cheddar cheese, Cheese, Chicken, Pastry, Pie, Puff pastry, Shortcrust pastry | Categories: Dinner, Recipes | Leave a Comment
Comfort food’s a funny thing: everyone’s got their own take on it. I can understand counting sweet things as comfort food, or starchy dishes like pasta. I’ve always found it strange though that some people describe dishes like stews or casseroles as comfort food. I suppose it often has to do with what we associate with childhood, or home. For me, this is comfort food: the chicken and cheese pie (or turkey and cheese, depending on the season) that my mum always used to make. The recipe is adapted from one in All in One Cook Book by Stork & Oxo. I like to use a mixture of shortcrust and puff pastry; shortcrust on the bottom/sides of the pie, and puff pastry on the top. I especially love it when the puff pastry that’s in contact with the pie filling gets a bit soggy!
Tagged As: Flan pastry, Michel Roux, Pastry, Pate a foncer, Shortcrust pastry | Categories: Recipes | 6 Comments
Shortcrust pastry is really quick and easy to make. Often, it’s simply made of plain flour, butter or lard, water and a pinch of salt. The shortcrust recipe I’m using is for flan pastry, otherwise known as pâte à foncer, from Michel Roux’s Pastry. It has the addition of an egg, and happily it’s still very quick and easy to make. Pâte à foncer is one of Michel’s basic shortcrust pastry recipes in the book, the other being pâte brisée. The flan pastry, he says, is crispier and less delicate.