Description
Quick and delightful jamie oliver vegetarian quiche showcases fresh Mediterranean vegetables wrapped in a flaky pastry crust. Cheese and herbs combine for a delectable meal you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 6 large eggs
- 1 large egg
- 150 g (5.3 oz) ricotta cheese
- 150 g (5.3 oz) mature cheddar cheese
- 1 kg (2.2 lbs) asparagus
- ½ bunch fresh thyme (15 g / 0.5 oz)
- 125 g (4.4 oz) cold unsalted butter
- 125 g (4.4 oz) plain flour
- 125 g (4.4 oz) wholemeal flour
Instructions
- Pastry Preparation: Blend flour and salt, then integrate cold butter using fingertips until mixture resembles coarse crumbs. Create a central well, add egg and water, and knead into a smooth dough. Wrap and refrigerate for 30 minutes to relax gluten.
- Crust Formation: Roll chilled dough to 3mm thickness on a floured surface. Transfer carefully to a 25-centimeter tart tin, pressing into corners and edges. Pierce base with fork to prevent rising during baking.
- Blind Baking: Place lined tart tin in oven preheated to 180°C. Bake for 20 minutes until crust turns light golden, creating a crisp foundation for the quiche.
- Filling Creation: Whisk eggs in a large bowl, seasoning with salt and pepper. Incorporate ricotta and Cheddar cheese, mixing thoroughly to create a rich, creamy base. Gently fold in asparagus tips and thyme leaves, ensuring even distribution.
- Final Baking: Pour egg mixture into pre-baked tart shell, spreading evenly to the edges. Return to oven and bake for 40 minutes until top achieves a golden-brown color and filling sets with a slight center wobble. Rest for 10 minutes before serving to allow proper setting and easier slicing.
Notes
- Chill Dough Smartly: Refrigerate pastry for 30 minutes to relax gluten, ensuring a tender, flaky crust that doesn’t shrink during baking.
- Blind Bake Precisely: Puncture base with fork holes to prevent excessive rising and create a crisp foundation for the creamy filling.
- Temperature Control: Watch quiche closely during final baking; golden-brown top with a slight center wobble indicates perfect doneness.
- Resting Matters: Let quiche rest 10 minutes after baking to help filling set and make slicing cleaner and more professional.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 5
- Calories: 370
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 180 mg