Homemade Chopped Meat Quiche with made from scratch crust, and chopped meat with cheese and hardboiled egg as filling
2 cups all-purpose flour
1 tsp salt
Pinch of cayenne pepper (in my case, a massive pinch!)
1 tbsp margarine
2 tbsp all-purpose flour
Pinch of salt
Pinch of pepper (I used cayenne again, and another BIG pinch)
1 cup milk
250g chopped meat of your preference (I used pepperoni this time, but often use deli meat I have around)
1 cup grated Cheddar
2 hardboiled eggs, chopped up
2 tbsp fine herbs of your choice (parsley is the most common, but this time I used garlic powder and dill)
2 tbsp prepared mustard (I used Dijon)
½ cup milk
1egg beat into ½ cup milk
Sift the dry crash ingredients together in a casserole dish – around 25x30cm or so. Mine was larger but still worked just fine. Work the margarine into the dry ingredients with fingertips and then press into the sides of the dish as the crust.
Then preheat the oven to 400°F. The crust does not need to bake before being filled.
Make a roux of the margarine, flour, salt, pepper, and 1 cup milk (1st 5 ingredients) – I simply made it in the microwave in a big mixing bowl. Mix the meat, cheese, eggs, mustard, and 1/2 cup milk into the roux to make a fairly runny mixture. You can add a bit of extra milk if needed. Pour the mixture into the crust and spread evenly. Pour the egg & milk mixture over the top, and bake for 10 minutes. Then reduce the heat of the oven to 350°F and continue baking another 20 minutes or until the top starts to brown.
You really need to leave this to cool a good while – it sets really well as it cools. Of course, I couldn’t stand to wait, and it still held together quite well when I served it up. The leftovers from the fridge were certainly more set and differently delicious – it works perfectly warm or cold.
Prepared by Corlea Smit