Potters Mediterranean Quiche Recipes

Steps:

• Preheat the oven to 170c/fan 150c/gas 5.
• Gently sautee the red onion in a little olive oil for 5 minutes on low heat.
• Add the wine and garlic and cook for a further 2 minutes.
• Place the tomatoes on a baking tray, lightly season with salt and pepper and roast in the oven for 15 minutes.
• Sift the flour, baking powder and salt into a mixing bowl, pouring any left over bran on top. Using the tips of your fingers, rub the butter into the flour until it resembles breadcrumbs. Gradually add the cold water and mix lightly until the dough forms a ball. Knead gently, then wrap in clingfilm and place in the refridgerator for 20 minutes.
• Take the tomatoes out of the oven and leave to rest to one side.
• Meanwhile, In a mixing bowl, pour in the soya milk, 200g of the grated parmesan, the juice and zest of the lemon. Add the eggs, mixing thoroughly. Add the spinach.
• Take the dough from the fridge and roll out onto a lightly-floured surface and use to line a 12-inch fluted flan tin with a removeable base (metal is better to use, rather than ceramic, as it conducts more heat and produces a better pastry base) Gently push the pastry down into the edges. Make a few fork pricks and fill with ceramic beans (alternatively, you can place a round of baking parchment on top and fill with dry rice)
• Bake in the oven for 10 minutes or until lightly golden.
• Remove the pastry base from the oven and spoon over some of the garlic and onion, sprinkle over 100g of the parmesan, then half of the custard mixture, continue this process until all mixture has been used.
• Finish the top with the remaining 100g of parmesan, sprinkled over the top and a few basil leaves scattered.
• Bake in the oven for 40-45 minutes (remember the quiche will cotinue to cook once you have taken it out of the oven)
• Allow to cool in the tin, then remove to a wire cooling rack and drizzle with olive oil.
• Serve immediately with fresh leaves or a warm potato salad. Refridgerate for up to 4 days (if you can resist)
• enjoy ;)

Steps:

• Preheat oven to 375-degrees F.
• Clean and chop all vegetables to bite size pieces.
• In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent. Stir in mushrooms and saute for 3-5 minutes longer, season with salt and pepper. Set aside.
• In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter (1 tablespoon). Cook until tender. When vegetables have cooled squeeze out all excess moisture.
• In a mixing bowl beat eggs, nutmeg, salt and pepper and half and half together.
• In a partially baked 9-inch pie crust or crust fitted in a quiche pan, spread onion/mushroom mixture on bottom of crust, then add asparagus/zucchini mixture and then the goat cheese. Finally pour in the egg mixture.
• Bake for 25-35 minutes or until cooked and top is set.
• Place quiche under broiler very briefly to brown.

Steps:

• Preheat the oven to 375°F.
• In a large skillet, melt the butter over medium-high heat then add the onions and zucchini and cook, stirring for 6 minutes. Add the mushroom and cook, stirring until the liquid is absorbed and the vegetables are wilted, about 10 minutes. Add the garlic and cook for 1 minute.
• Add the tomatoes, basil, and thyme then season with salt and pepper and cook, stirring 1 minute. Remove from the heat and cool.
• In a bowl, beat the eggs and milk together, add the grated cheese and red pepper flakes.
• Place the pie crust in the pie pan. Add the vegetable mixture. Pour the egg mixture on top. Top with the goat cheese.
• Bake for 25-30 minutes or until the eggs are set and browned. Remove from the oven and let stand 5 minutes before slicing.