Tigers Quiche Jamie Oliver Recipes

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TIGER'S QUICHE - JAMIE OLIVER



Tiger's Quiche - Jamie Oliver image

Make and share this Tiger's Quiche - Jamie Oliver recipe from Food.com.

Provided by Swiss Miss

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

500 g plain flour
100 g lard
150 g butter
salt
2 large eggs
5 large eggs
560 double cream
salt, to taste
pepper
ground nutmeg
200 g cheddar cheese or 200 g gruyere cheese, finely grated
1 bunch chives, finely chopped
50 g goat cheese, crumbled
10 slices pancetta (thin slices)
thyme, tips mixed into
olive oil

Steps:

  • Preheat the oven to 190° Celsius.
  • Rub together the flour and the fat.
  • Add the eggs and bring together carefully.
  • Chill in the refrigator for 1 hour.
  • Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes.
  • Lower the oven temperatur to 180° Celsius.
  • Mix all the filling ingredients together then pour the filling into the pastry case.
  • Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil.
  • Bake in the oven for 30 minutes.

QUICHE



Quiche image

There's something so satisfying about a homemade quiche and this method guarantees delicious flavour. I like to have a pastry case ready rolled and in the freezer, waiting to blind bake when needed - the quantities I've given here are easy to double up, if you want to make an extra case and stash it away for your next picnic.

Provided by Jamie Oliver

Categories     Vegetables Recipes     Vegetables     Mushroom

Yield 10

Number Of Ingredients 11

250 g plain flour, plus extra for dusting
125 g cold unsalted butter
olive oil
800 g butternut squash or mixed mushrooms
1 onion
4 cloves of garlic
6 large free-range eggs
100 ml single cream
100 g Cheddar cheese
50 g crumbly goat's cheese
2 sprigs of thyme

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
  • GET AHEAD You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round - don't be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
  • Preheat the oven to 180°C/350°F/gas 4. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it's just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container
  • Prep your chosen veg - peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non-stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight.
  • ON THE DAY Preheat the oven to 180°C/350°F/gas 4. Pour the filling into the pastry case, then crumble over the goat's cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.

Nutrition Facts : Calories 285 calories, Fat 17.7 g fat, SaturatedFat 9.8 g saturated fat, Protein 9.8 g protein, Carbohydrate 23.5 g carbohydrate, Sugar 4.5 g sugar, Sodium 0.5 g salt, Fiber 2 g fibre

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