Created by Mandy Mortimer for the Avonmore Blogger Competition http://www.mandymortimer.com/potato-kale-leek-quiche/
Crust Ingredients (Pâte Brisée)
- 340g Plain Flour
- 2 Tbsp Fresh Thyme, roughly chopped
- 225g Unsalted Butter, chilled and cut into cubes
- 1/2tsp Salt
- 115ml Ice Cold Water
- 750g New Potatoes, rinsed
- 150g Curly Kale, rinsed
- 2 Leeks, split and rinsed
- 250ml (1 cup) Milk
- 250ml (1 cup) Avonmore Cooking Cream
- 250ml (1 cup) Sour Cream
- 6 Eggs
- 2 tsp Salt
- 1/4 tsp Cracked Black Pepper
- 1/4 tsp Grated Nutmeg
- 100g (1 cup) Aged Cheddar, grated (smoked is optional but delicious)
For the Crust:
- Combine flour, thyme and salt in a large bowl with the butter
- Rub the butter into the flour with your fingertips until it resembles breadcrumbs, with a few good pea sized pieces remaining
- Tip: You can also use a pastry cutter or 2 knives to cut the butter into the flour
- Tip: Alternatively, you can do this in a food processor. Add half the butter, pulse a few times, add the remaining butter, and pulse until you get the breadcrumb texture and pea sized pieces of butter
- Add half of the water and stir the mixture with a blunt knife
- Add more water just until the dough start to clump together
- Tip: If using a food processor, stop adding water as soon as a ball just starts forming after pulsing together
- Tip mixture out onto a floured surface and lightly work the dough until it comes together to form a ball
- Tip: Don’t overwork the mixture, you want to still be able to see chunks of butter in the dough
- Flatten the ball of dough into a thick disc, wrap in clingfilm and chill for a minimum of an hour before using
For the Quiche
Prepare the crust:
- Remove chilled dough from the fridge and leave to stand at room temperature for about 15 mins, just so that it’s easier to roll out
- Meanwhile, line the bottom of a 9″ springform pan (or a 2″ deep quiche tin) with parchment paper and lightly butter the sides
- On a well floured surface, or between 2 sheets of parchment paper, roll out the pastry dough until about 5 – 7mm thick
- Carefully roll the pastry onto your rolling pin, then gently unroll it over your prepared tin
- Gently work the pastry into the tin, making sure it’s pressed into the corners
- Let the excess dough hang over the top of the pan, but reserve a small piece in case you need to patch any holes once baked
- Prick the bottom of the dough with a fork, then cover in clingfilm and leave to chill in the fridge for about 30mins, during this time preheat your oven to 180°C (160°C Fan assisted)
- Once chilled, line the pastry with crumpled parchment or heavy duty clingfilm and fill with baking beads or dried beans or rice
- Put tin on a baking sheet and blind bake for 25 mins
- Remove parchment or clingfilm with beans, use reserved dough to patch any cracks or holes if needed, then return to the oven and bake for a further 15 mins
- Leave to cool on a wire rack, and once cool, use a sharp knife to trim off the overhanging excess dough
Prepare the Vegetables:
- Cook the potatoes by bringing a large pot of salted water to the boil, add potatoes and cook for 10 – 12mins, until a sharp knife or fork can easily pierce all the way through a potato
- Drain potatoes and leave to cool
- Blanche the kale by bringing a large pot of salted water to the boil, add half of the kale and cook for about 1 min, just until tender but still firm
- Remove kale with a slotted spoon and leave to drain in a colander
- Add the remaining kale and do the same
- Chop the leeks into roughly 1cm discs
- Add a splash of olive oil and 1 Tbsp salted butter to a frying pan over medium high heat
- Once butter is melted, add the leek and sauté just until tender, between 2 – 5 mins
- Remove from heat and leave to cool
- Once potatoes are cool enough to handle, cut each potato into thirds or quarters, depending on size, so that each round is about 1cm thick
- For the kale, squeeze out any excess water then trim off and discard any thick stalks. Roughly chop the kale and set aside
Assemble & Bake the Quiche:
- Preheat oven to 180°C (160°C fan assisted)
- In a large bowl, whisk together the milk, cream, sour cream, eggs, salt, pepper & nutmeg until frothy
- Combine the chopped kale with the custard mixture
- Spread the potato pieces on the bottom of the pastry shell
- Tip: The pastry tin must be on a large baking sheet
- Evenly strew half of the leek and half of the grated cheese over the potato
- Carefully spoon the kale on top and strew with the last of the leek
- Pour the custard into the shell and fill to the brim
- Tip: You need to work quickly at this point, the pastry is quite porous and you may see some of the mixture seeping out the bottom of the tin, but as soon as it’s in the oven, the leaked mixture will cook and stop any more from seeping out
- Sprinkle the top with the remaining grated cheese
- Carefully place it on the middle shelf in the preheated oven, and reduce the temperature to 160°C (140°C Fan Assisted)
- Bake for 1h20 – 1h30, just until done but there’s still a slight jiggle in the centre
- Remove from the oven and leave to cool on a wire rack for 40mins – 1hour
- Carefully remove the tin and leave for another 10 – 15mins before cutting into
- Tip: Don’t be tempted to cut into it too soon, it won’t be firm enough and you’ll end up with a heap of scrambled egg on your plate rather than a slice of quiche
- Enjoy still warm, or refrigerate and enjoy the next day, either cold, or heated up and served with a fresh salad.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
- Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
- Meanwhile boil the ingredients for compote for 3 – 4 minutes.
- When pastry is baked, fill with the apple and cranberry compote.
- To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
- Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
- Serve with ice cream or whipped cream.
350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.
The following can be mixed in with the dry ingredients:
50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds
Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.
Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.
- 4 x 175g hake fillets, skin on and boned
- 1 tablesp. olive oil
- Salt and freshly ground pepper
- 50g butter
- ½ lemon, pips removed
- 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.
Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.
Other fish you could use: Whiting, haddock or trout fillets
Nutritional Analysis per Serving
What you need:
- 200g/7oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 150g/5oz Granulated Sugar
- 1 Egg
- 2½ tablespoons Cocoa Powder, sieved
- ½ teaspoon Goodall’s Vanilla Extract
- 25ml/1 bottle Goodall’s Red Colouring
- 150ml/¼pt Buttermilk
- Pinch of Salt
- ½ teaspoon Odlums Bread Soda, sieved
- 1½ teaspoons White Vinegar
- 125g/4oz Butter (room temperature)
- 100g Cream Cheese
- 325g/11oz Icing Sugar (sieved)
- 1 teaspoon Goodall’s Vanilla Extract
- Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
- Cream butter and sugar together until light and creamy. Add the egg and beat well.
- Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
- Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
- Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
- Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
- Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
- When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked
You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.
- 1 qt (4 cups) cranberries, chopped (add some whole berries, too)
- 1-1/4 cups sugar
- 3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
- A small pinch of nutmeg
- A small pinch of salt
- 1 oz orange (liqueur optional)
- 1/2-1 cup chopped walnut meats (optional)
- 1 Tablespoon Kerrygold Irish Salted Butter
- 1 egg white
- 1 Art of the Pie double crust recipe or your crust recipe of choice.
Total Time,30 Mins
- 2 fillets of white fish (cod, hake, whiting)
- 30g high fibre brown breadcrumbs
- Rapeseed spray oil
- Sea salt & black pepper.
Pea and Mint Dip
- 200g of Glenisk 0% fat greek natural yogurt
- 200g of frozen petit pois (blitzed in blender)
- Fresh mint (approx 3 tbsp chopped)
- 2 tbsp of stock
- Half a garlic clove
- Sea salt & black pepper
- 200g Glenisk 0% fat greek natural yogurt
- 3 tbsp capers, drained and chopped
- 3 tbsp gherkins, drained and chopped
- ½ small shallot, finely chopped
- squeeze of lemon juice
- 1.5 tbsp chopped fresh parsley
- 1.5 tbsp of freshly chopped dill.
- Sea salt & black pepper
Nutritional Information (per serving)
- Preheat the oven to 200°C.
- Pick your favourite white fish and cut into goujons.
- Spray the goujons with rapeseed oil and roll in the breadcrumbs.
- Spray a tray with oil and spread the goujons across it.
- Bake until golden brown and slightly crispy.
Pea & Mint Dip
- Blitz up the frozen petit pois and stock to create mushy peas.
- Combine the mushy peas with the sea salt, garlic, Glenisk 0% fat greek natural yogurt & fresh mint.
- Mix the ingredients thoroughly and serve.
- Add the Glenisk 0% fat greek natural yogurt to a bowl. This will be your base.
- Chop up the dill and fresh parsley and add to the Yogurt along with the shallot.
- Chop up the capers and add to the mix with a squeeze of lemon and a pinch of salt & pepper.
- Mix the ingredients thoroughly and serve.