After exhausting all options for what food to have at our engagement party, we've finally decided on a giant tea party style buffet (unless you've got any other ideas for feeding 80 people on a budget?) We've been through giant paellas, hog roasts, huge joints of pork and beef, and none of them work for various reasons. So buffet it is. We're all good cooks in my family so I'm sure me, mama and my grandma can knock up something tasty.
So the minute we decided buffet, I had this idea of having different quiches on cake stands. I love quiche but I'd never made one before so yesterday I decided to give it a go.
I slightly adapted a recipe from the Great British Bake Off book available here for £9.39. The recipes in this book are fantastic for amateur bakers but it's also got some great pastry recipes for the more adventurous!
The quiche I made was spinach, new potato and stilton on a walnut shortcrust pastry. If I made it again I'd leave out the new potatoes because I found it a bit heavy but that's just personal preference!
It's a bit long winded and takes some time but it's definitely worth it! Here's the recipe:
For the pastry:
- 200g plain flour
- 100g butter or margarine
- A good pinch of salt
- 50g walnuts, blitzed in a blender to breadcrumb size
- 1 tsp paprika
- 2 large eggs, beaten
For the filling:
- 200g baby spinach
- 200g new potatoes. I used drained tinned new potatoes
- 3 large eggs
- 250ml double cream
- Zest of 1 lemon
- 25g parmesan cheese
- Small bunch of fresh thyme
- 150g crumbled stilton
- 23cm deep loose-based flan tin
- Baking beans
To make the pastry, mix together the flour, the salt and the paprika. Add the butter and rub the mixture until it resembles fine breadcrumbs. Mix in the walnuts.
Add one of the beaten eggs and combine the mixture into a non-sticky firm ball. If the mixture is still crumbly, add more more of the other egg. Set the rest of the beaten egg aside for later.
Turn the dough out on to a floured work surface and roll out in a rough circle to about 2cm thick. Wrap the dough in cling film and pop it in the fridge for about half an hour.
When the dough is nicely chilled, roll it out between two sheets of cling film into a circle approx 0.5cm thick.
Line your flan tin with thick tin foil or grease proof paper and place the pastry into the tin, making sure to gently press it around the base. Neaten up the top edges and prick the pastry with a fork. Return for the fridge for a further 20 minutes.
Preheat the oven to gas mark 4/350f/180c.
Whilst you're waiting for the pastry to chill, start making the filling.
Wash the spinach and plunge it into a pan of boiling water. Cover and boil for about 3/4 minutes until wilted. Drain the spinach and leave to cool. Once cool, pop the spinach into a clean dry tea towel and wrap it up. Squeeze out all the excess water. Make sure this is done thoroughly or your filling could be soggy! Chop the spinach finely.
Chop the new potatoes into thin slices, about 0.5cm.
Whisk the eggs and then add the cream a bit at a time. Whisk in the lemon zest, parmesan and a bit of salt and pepper. Add the spinach and half of the thyme and mix thoroughly.
By now, your pastry should be chilled and it's time to blind bake it. Fill the pastry case with grease proof paper or tin foil and fill with baking beans. Pop in the oven for 10-15 minutes.
Once it's been baked, brush it with the left over beaten egg and pop it back in the oven uncovered for a further 5 minutes.
When it's done, layer the potatoes and sprinkle the stilton on the bottom of the pastry. Fill the case with the pre-prepared filling and sprinkle thyme on top.
Bake for 30-40 minutes or until the filling is golden brown and the middle is a bit wobbly. Remove from the oven and allow to cool for about 10 minutes before serving. It'll continue to set once it's out the oven so don't worry if it's a little wobbly!
As I said, it's a bit long winded but definitely worth it!
Enjoy! Hope you're having a lovely Sunday. I'm making a chicken thigh, tomato and macaroni bake from one of the Leon cook books for Sunday dinner. I'll post the recipe soon!