If you’ve read other posts in my kitchen section you might notice that they all have two things in common: 1. they are family favourites and; 2. they are quick and easy to throw together. What you may not know is that all of these recipes are ones that I’ve come up with whilst having a play around with ideas for meals. My kitchen is quite the lab at times and although cooking and baking don’t constitute large proportions of my week, I do enjoy my rather haphazard trial and error experimentation. I hope to pass on some of the basic rules of cooking along with the meal creation to my boys. Our middle son is already a keen baker!
Anyway, that brings me to this recipe which follows the same principles – it is a firm favourite here and it is a quick and easy meal to throw together when you’re short on preparation time but have hungry bellies to fill. I nearly always have all of the ingredients, and it can be eaten hot with potatoes and vegetables, or cold with a simple salad. Once you get the hang of making them, and get used to the various quantities involved, it is so easy to vary what you put in – cheese and tomato; green veg (peas, leeks, courgettes and so on); mixed veg; olive and feta; mushroom – the list goes on. This recipe is an example, so just add or subtract ingredients according to your preference 🙂
For the pastry:
225g plain or wholemeal flour
¼ tsp salt
50ml cold water
For the filling:
Half a block of feta cheese, broken or crumbled
1 courgette, sliced
1 red pepper, diced or sliced
1 yellow pepper, diced or sliced
1 leek, sliced
Handful of spinach, chopped (optional)
4 cherry tomatoes
5 medium eggs
1. Lightly grease a flan dish
2. Make your shortcrust pastry (I use the old chuck it all into a bowl method and press together until smooth, then transfer to a floured work surface and roll out evenly) and press into the dish (I don’t blind bake, but many people do advocate to do this).
3. Lightly fry the courgette, peppers and leek.
4. Turn out into the pastry, spreading evenly.
5. Add the cheese and spinach, again making sure that this is spread evenly across the pastry.
6. Beat the eggs in a separate jug or bowl and pour carefully across the filling.
7. Top with the cherry tomatoes.
8. Bake in a pre-heated oven (180 degrees) for 30 minutes. Test the centre with a knife to check that it is cooked through.