Quiche pastry
Ingredients:
- 100g butter
- 1 handful fresh lemon thyme leaves
- 250g flour
- salt and pepper to taste
Method:
- Melt the butter in a pan and add the thyme leaves
- Heat gently, and then remove from the heat
- Add the flour and seasoning, then mix well to a stiff dough
- Grease eight small quiche pans and line with the pastry
- Place in the freezer for 20 minutes, then remove and bake blind for 10 minutes at 180°C
- Allow to cool
For the egg mixture
Ingredients:
- 3 free-range eggs
- 100ml cream
- 100ml buttermilk
- 150ml milk
Method:
Mix all the ingredients well. Add more milk if necessary.
For the filling
Ingredients
- 1 ripe butternut, cubed
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- freshly ground salt and pepper
- 3 tablespoons olive oil
- 1 mature Camembert, sliced
- 1 tablespoon finely chopped rocket, flat-leaf parsley, chives and sweet marjoram
Method:
- Put the butternut and peppers on a baking tray and season to taste
- Drizzle with olive oil and bake at 200°C for 30 minutes, until soft
- Place the roasted butternut and peppers onto the pastry in the quiche cases, arrange the Camembert slices on top and gently pour the egg mixture over
- Bake at 180°C for 20 minutes, until browned
- Serve garnished with herbs
Serves 8