Bolton Bake Off star Mak's delicious meal to reduce stress levels

Not long to go now before the festive period dominates the days.

As with all celebrations food will be central to everything. Now you don’t need me to tell you how to cook a turkey or leg of lamb for the big day.

I am sure we all have a time honoured and traditional way to cook the main meal.

To enjoy the festive season it is important we reduce our stress levels.

Stress levels can be reduced by careful planning and not to over commit. So much money can be wasted on food no one will eat.

Christmas is a joyous occasion, and for even those who don’t celebrate it we can appreciate what it means to people who do. I have always shared the happiness of our close neighbours and friends who celebrated Christmas.

Mak Patel

Family gatherings will be taking place and it would be helpful to have that something ready for when they come. The quiche is a classic dish that can be served easily and be prepared well beforehand.

Everyone loves a quiche, don’t they? You can make it your own with whatever you want to throw in.

It can be chilled and then warmed up ready to be served. Perfect for parties and buffets.

We had a quiche recipe challenge on the Bake of for 80s week and since then I have been making it quite regularly, experimenting with different fillings and pastries.

However, you don’t have to do any research for the simple quiche recipe. I would always say make your own pastry rather than shop bought.

The butter rich taste and texture will be far superior. Why cut corners? My recipe here has added depth of flavour from red onion chutney, a much encouraged optional extra.

Vegetable Quiche

Prep time. 30 minutes. Cooking time 45 minutes. Serves 4.

For the pastry

225g plain flour

Pinch of salt

100g cold butter – Diced

40ml (10 tsp) cold water

For the filling

2 tablespoons vegetable oil

1 onion – sliced

1 red pepper – sliced

1 medium sized courgette – cut into 1 inch semi circles

1 garlic clove crushed

½ teaspoon chilli flakes (if desired)

2 large eggs

100 ml double cream

125 ml fresh milk

½ teaspoon each salt and pepper,

150g cheddar cheese, grated

2 tablespoons red onion chutney (optional)

During the cooking process

During the cooking process

Method

Make pastry

1. In a food processor using a blade attachment mix the flour, salt and butter until fine breadcrumbs. Add the water and mx again until the mixture comes together. Knead by hand for a couple of minutes until it’s a smooth dough. Add a little water if too dry

2. Chilli in the fridge wrapped in cling film for about half an hour. Move onto the filling at this point.

3. After the pastry has rested in the fridge heat oven to 180°C fan.

4. Roll chilled pastry to the thickness of a pound coin. Line an 8 – 9 inch greased, loose bottomed flan tin. Prick the bottom with a fork. Fill with baking beans and blind bake for 10 minutes. Remove beans and cook for another 5 minutes more until light golden.

During the cooking process

During the cooking process

The filling

1. Heat the oil in a deep frying pan that has a lid, or can be safely covered. Add the onion, pepper and courgette with the crushed garlic and chilli flakes (if using). Mix well and cook gently, covered, on a medium heat until soft but not brown. Stirring occasionally and remove the lid once nearly done.

2. Meanwhile in a large jug mix the eggs, cream, milk and seasoning

3. Place the flan tin with the cooked pastry on a flat baking sheet. Line the bottom with the red onion chutney (if using) and then layer the grated cheddar and cooked vegetables evenly. Fill the pastry with the ‘custard’ mixture you made with the milk eggs and cream, near enough to the top.

4. Place the tray in the oven and bake for 180°C for 30 minutes. Should have a golden top. Cool before serving.

Mak's quiche

Will keep in the fridge for a couple of days. Warm in the microwave for a few seconds before serving if doing so.

Top tip. Feta cheese makes a worthy alternative to cheddar.