I know that quiches have a bad rep. Whilst we might have moved away from the “real men don’t eat quiche” cliche the fact that so many quiches seem to have doughy pastry and a rather eggy filling puts people off eating and making them.
The recipe for this quiche will change your mind. The pastry is crisp and cheesy, and the filling has a creamy, cheesy and smooth bechamel sauce that is worlds apart from the eggy custard that is often used. I love using a layer of sautéed leeks in the base and then adding another layer of flavour (such as the roasted squash) before pouring on the sauce and scattering over the cheese and baking. In this version I’ve gone vegetarian but you can use leftover slices of roast chicken or gammon instead of the squash if you want to use up leftovers. Maybe you could try other roast vegetables such as courgettes, peppers etc. Throw in some spinach or leftover broccoli. Variations are endless but always end up delicious. The cooked quiche itself is great eaten warm (particularly with chips/wedges but that may just be me) and salad or have it for a picnic/packed lunch. Continue reading