Cheese-onion-potato pie

 

I haven’t been a very productive blogger in September. I have been cooking plenty of nice dishes though, and I hope that I will have the energy to post them here soon. We have a new vegetable market close by, so I can get even more incredible local produce, which is motivating for cooking nice dishes.

I will be on holiday next week, but it will be another staycation. The Covid-19 situation got worse again in Denmark and we have more restrictions in place. We had to postpone our trip to Norway to next spring. Hopefully by then things will have calmed down. So now I’m just looking forward to a week filled with quiet walks in the surrounding areas, reading, cooking and possibly some home decorating.

Now to today’s dish. Cheese, onion and potato, what a match. They go so well together that I sometimes think that I don’t need to eat anything else. I made this shortcrust pie with softened onions and garlic, mashed local organic potatoes, thyme and Cheddar cheese. It was so good and comforting, just perfect for the autumn.

 What are your plans for the weekend? Have a nice one in any case!

Your VegHog

Summer quiche

I made a really easy but tasty summer quiche with courgette, pepper and tomato. It's a nice savoury addition to the coffee table or a filling lunch and I really like it as holiday food. Have a look how simple it is to make.

Ingredients

300 g shortcrust pastry

1/2 courgette or one small one

1 small pepper

6-8 cherry tomatoes

1 onion

1 egg

1 dl cream

100 g emmental

1 tbsp rapeseed oil

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp basil

Method

Roll out the pastry thinly and place it into a pie dish. Pre-bake the pastry at 180C for about 10 minutes.

Slice the vegetables and lightly cook the onions, courgettes and peppers for about 5 minutes in a pan in rapeseed oil.

Whisk the egg with the cream and add the spices to the mix. Grate the cheese and cut the cherry tomatoes in half.

Place the vegetables on the pastry and pour the egg mix on them. Sprinkle the cheese on the top and bake at 180C for about 20 minutes.

Let the quiche rest for about 10 minutes before enjoying.

Your VegHog