comfort quiche

Less philosophising, more cooking today - a wholesome rustic quiche lorraine of sorts. The pastry was a bit thrown together, with butter that was too soft and probably too many seeds. But still yummy, crumbly and buttery.

For the pastry: 150g butter, 150g plain white flour and 20g wholemeal flour, pinch seasalt, a tablespoon of mixed seeds (I used sunflower, pumpkin and poppy) and a small bunch of chopped thyme from the garden. I used very soft butter, worked it all to a consistent dough then wrapped it in clingfilm and chucked it in the freezer for twenty minutes. Not ideal but it works if you really need quiche quickly (yes, this was one of those times - no sleep, again, nothing in the fridge except lots of eggs, and a hungry horde).

Fry two sliced onions and a couple of rashers of bacon, chopped, until lightly browned. add three or four cherry tomatoes cut in half to warm through. Leave to cool slightly in the pan while you prepare the eggs.

In a measuring jug whisk six eggs with a fork, add salt and pepper, then add about 100 ml of double cream and another 100-150 ml of milk. Mix well.

Roll out the chilled pastry - it is very short so will be a pain tow work - and squish into your buttered quiche tin, making sure it's an even thickness, there are no holes, and it goes up the sides sufficiently to hold your filling. Then spread the onion and bacon mix over the base, spreading the tomato halves evenly. Grate a little cheddar over it, then pour in the egg mix. I sprinkled a few snipped chives on top.
Bake at 180 C for around 25-30 mins, until the middle is no longer wobbly. Leave to cool then serve, with simple green salad. Or eat it straight out of the pan, like we did. It was an emergency comfort quiche situation after all.