Really wanted some quiche and salads on Sunday as it’s been quite spring-like lately. Also thought it’d be a good way to use up some of the leftovers we had from the weekend – braised red cabbage and coleslaw.
I split the quiche into six since it’s not very healthy and this was fine for me – however Dave didn’t want any of the cabbage and ended up having two slices of quiche instead, so have a think about hunger levels and what kind of sides you have. Wedges or some nice bread on the side would make it a bit more filling.
Disclaimer- While most things are cheaper when made yourself, I just checked on Asda’s website and it’s much cheaper to buy a ready-made quiche than it is to make this – assuming you split the ready-made one into at least four (I have to say I used to eat them in only two sittings when I bought them as a student).
I’d still make it again because it was really lovely and I don’t like buying ready-made things (at least I know what’s in this one!) but if you’re on a very tight budget you may decide differently. To make the recipe cheaper, you could try switching the cheese to something like value cheddar and I think you can also use milk instead of cream – I’ve never done this but might give it a go next time as it’d be healthier, too.
Roasted tomato and goats cheese quiche (serves 6)
- 5 tomatoes, cut into quarters 83p
- 1 tbsp olive oil 10p
- 150g soft goats cheese £1.60
- 2 eggs, beaten 50p
- 300ml pot single cream 95p
- a few basil leaves, cut up (optional) free from windowsill
For the pastry:
- 200g plain flour 6p
- 100g baking fat, cubed 22p
Make the pastry by rubbing the baking fat into the flour in a big mixing bowl. Add water, a spoonful at a time, mixing first with the blade of a knife then lightly with your fingers, until the dough just holds together. It doesn’t take much water, and often at the end, I’ll just knead it very slightly with wet hands and that’s enough to make it hold together. Cover in clingfilm and chill for 20 minutes or so.
Roll out to a round a bit bigger than your tart tin (if you have a loose-bottomed one, it’ll help you out at the end) and transfer onto it. Push in to the edges and trim the pastry at the top, but not too close as it will shrink a bit as it cooks. Chill again for 20 minutes if you have time.
Preheat the oven to 200C. Pop the tomato quarters onto a baking tray, drizzle in the olive oil and season. Cover the pastry case with tin foil and then baking beans or rice and put both the tomatoes and the pastry into the oven. After 20 minutes, remove the beans/rice and the tin foil and bake for ten further minutes, or until nicely browned. Take the tomatoes out once they are roasted and before they char too much.
Once the pastry case is done, remove from the oven and arrange the tomato quarters all over it. Beat the eggs, cream and basil together, season, and pour over the tomatoes. Crumble or slice the cheese all over the top and put the quiche back into the oven to cook for a further 20 minutes. You want the middle to be browned slightly and set.
£4.26 for the whole quiche or 71p per slice when sliced into six. Serve with salad, homemade coleslaw, roasted veg, wedges, bread or anything else you like. The remaining three helpings have been boxed up for my lunches at the start of this week – cold quiche makes a great lunch with carrot sticks or salad.