So it was recently brought to my attention…..by the little people in this family…..that they are over the frittata for dinner! They don’t want it anymore. Time for a change. So yesterday in the car when they poo poo’d the idea of frittata I said what do you want and they all wanted quiche. Oh. I didn’t really want to make pastry and I didn’t think I had everything I needed. So I decided to wing it with what I did have and got a great result. So good in fact that Keira wanted a slice for her lunch today.
You can adapt the filling as I just used what I had in the fridge but it is really delicious, really easy and makes for a perfect midweek dinner. No fancy photos for this post because I wasn’t intending to share this recipe and my camera battery was flat
before the oven!
What you’ll need:
1-2 sheets puff pastry
300-400ml cream (I just used light pouring cream)
6-7 slices of ham finely sliced
handful of parsley, chopped
some frozen peas (but like I said play around with the filling)
1/2 cup grated cheese
Preheat your oven to 180 C/350F. Defrost your pastry sheets and grease a pie dish with butter. You want to grease it well so that your pastry lifts out easily when the quiche is done. Lay a sheet of puff pastry down to cover the bottom and sides of your pie dish. My dish is too big so I need an extra sheet of pastry to fill the whole dish and if you break your pastry it’s great to have extra to cover up the cracks. Fold your pastry edges in – nothing fancy is required.
Whisk your eggs and cream together. Add in the rest of the ingredients, season well and pour over your pastry. Bake in the oven for about 30-40 minutes or until it’s golden on top and just has a teensy bit of wobble to it. Remove and leave to cool for about 5-10 minutes to make it easier to slice. Slice and serve. We just covered up the leftovers (retro daddy was away!) and packed it up in Keira’s lunchbox.