My weekly schedule (or lack thereof) has been mixed up lately, as I have started doing some consulting work for my old law firm. Less time for dallying around on the internet, long lunches and walks. Although, I am only consulting on a part-time basis – which gives me time to figure out The Next Big Thing, plus keep up with my cooking, girls weekly walk and volunteering with OzHarvest. It was a bit of a shock to the system logging on last week to do some work again, but I’m enjoying having some structure to my week, and a reason not to put off doing something for another day…
Winter has well and truly come to Sydney, and I made this quiche while having a hankering for some healthy and nutritious greens. After writing about watercress earlier this week, I couldn’t get it out of my head, especially when a few of my friends started suggesting all kinds of watercress combinations on Facebook. So I picked some up from the shops yesterday and made it into this fresh and peppery, easy to make quiche. Next time I promise I’ll write a recipe for making the pastry yourselves (maybe even a gluten free one), but for now I’m readjusting to work, so store bought pastry it is. This recipe serves 2-4 as a main meal (it probably should serve 4, but Barth and I ate the whole thing in one sitting – should have made a salad on the side – its cold, we’re hungry).
- 1 medium brown onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 bunch of watercress, leaves picked and roughly chopped
- 1/2 bunch of mint, leaves picked
- 2 sprigs of continental parsley
- 1 sheet of pastry (puff or shortcrust)
- 6 free range eggs
- 1 cup millk
- 125g smooth ricotta
- 80g parmesan, grated
- Zest of half a lemon
- Salt and pepper, to taste
- Olive oil, for cooking
- Butter, for greasing the pan
- Fry the onion in olive oil in a frypan over medium heat for 5 minutes until translucent. Add garlic and fry another minute. Add the watercress, mint and parsley and fry for another 1-2 minute until they are wilted. Remove from heat and leave to cool. The mixture should be completely cool by the time it is mixed with the egg, otherwise it will cook the egg.
- Preheat the oven to 180C (fan forced, 200C if not). Grease a 25cm quiche pan with butter and line the pan with the pastry, stretching it slightly. Prick the pastry all over with a fork and blind bake it (I didn’t, I was being lazy and used puff pastry because that’s all I had, which came out fine although wasn’t as firm as shortcrust but it wasn’t soggy either).
- Crack the eggs into a medium sized bowl, add milk and lightly beat. Stir in ricotta, parmesan and lemon zest. Season with salt and pepper.
- Once the onion/watercress mixture has cooled (and if you blind baked the pastry, once it is ready) spoon the onion and watercress mixture evenly in the quiche pan. Pour the eggs and cheese mixture over it.
- Put the quiche into the oven and bake for 20-25 minutes. You should remove the quiche when the filling is just set (it will continue to cook outside the oven, and you want to retain its creaminess), and then let it rest for 10 minutes before serving.