When everything in the house has run out and the cupboard is almost bare, we always still have eggs in our house. This week has been a series of insanely early mornings, late nights and not having seen my little one since I put her to bed on Sunday night. Not good but not normal either, thankfully. Coming in late I resort to what is without question one of my favourite quick meals – eggs, scrambled, poached, boiled or in a quiche, I’m easy. They are one of my go to comfort foods, memories of staying home a little bit sick from school and when Mum asked what I would like to eat, it was always scrambled eggs, hers made with brown bread toasted on the side and real butter, always real butter. Heaven on a plate and being one of six, I sometimes pushed for the extra day in bed just o get a little bit more of the one on one attention.
I had a stash of gluten free pastry in the fridge and with some pantry staples was able to whisk up these quiches in no time, the goodness of the veggies combined with the protein, minerals and vitamins in the eggs mean a great filling health meal. The extras made lunch on the go easy today, I was able to avoid some of the less healthy options by being prepared.
8 oz gluten free plain flour
2 tsp sea salt
4oz cold unsalted butter chopped into little cubes
3-4 tbsp ice water or more if needed
Tip flour and butter into a food processor and pulse until it is like sand.
Gradually add the water until the pastry comes together just.
Turn out onto lightly floured surface and bring together into a ball, flatten and wrap
Chill if you can for 30 minutes of preferably overnight.
This makes about 4 mini quiches – fill with parchment beans and blind bake for about 7 minutes.
fill with your chosen fulling below and finish baking for about 15 minutes.
2 tbsp creme fraiche
1 cups milk or half and half milk and cream,
Salt and pepper
Whisk eggs with the creme fraiche and gradually add your milk and or cream.
Fill the quiches with your fillings of choice from below.
You don’t have to be too fussy, any cooked meats,thinly sliced vegetables are really good,
chorizo, and if you place is anything like mine, there is usually a hunk of cheese lying in
the bottom of the fridge which also works well.
Ladle over some egg mixture, season and carefully transfer to the oven and finish cooking for about 15 minutes.
Chopped cherry tomatoes, roasted peppers from a jar, cooked chorizo
Steamed broccoli and feta
Chopped cherry tomatoes, fennel jam,
Broccoli, cherry tomatoes and grated parmesan.