It always surprises me how difficult it is to find quiche in a German supermarket – everyone loves quiche! I always think back to my student days and shopping in Asda or Tesco. There would be a huge selection of quiche! But when I moved to Germany it was near impossible to find a ready made quiche in the supermarket. Now, I am kind of grateful … making your own is not only easy but also delicious!
I am big fan of the classic quiche lorraine. Another favourite of mine is salmon and watercress. And of course during asparagus season you just can’t beat an asparagus and goats cheese quiche! I love this mexican style version with a little heat from the cayenne pepper and jalapenos. It has a real fresh taste to it. You can eat it warm (leave to cool for half an hour once out of the oven to set a little) or cold. Make sure to pack any leftovers for lunch the next day!
4 medium free range eggs (beaten)
70ml single cream
1 red pepper (finely sliced)
Handful of cherry tomatoes (halved)
1 courgette (sliced)
2 tbpsn jalapenos (out of a jar)
1 tspn cayenne pepper
1 red chilli (de-seeded and finely chopped)
Small bunch of coriander (finely chopped)
Grated mozzarella cheese (a small handful)
1 sheet puff pastry
- Pre-heat the oven to gas mark 5/ 180 degrees
- Grease a quiche tin with butter and line with the pastry
- Lay the courgette slices on the base of the quiche. Scatter the red pepper and tomatoes on top and then add the jalapenos and chillies.
- In a small jug beat the eggs. Add the cream and then mix in the cayenne pepper. Pour the mixture into the quiche tin and cover all the ingredients.
- Season with some fresh coriander and black pepper on top and then lightly scatter the grated cheese on top.
- Place in the oven for around 35 minutes. Leave to cool for around 30 minutes to eat warm or then place in the fridge to cool completely.