Over the weekend I put a picture of a yummy quiche on my social media pages and promised a recipe…so here it is. 🙂
For the pastry, I used my shortcrust pastry recipe but you could also use shop-bought or filo sheets.
Using a loose base sandwich tin I pressed in the pastry and trimmed the edges, pricked the base and part-baked the crust at 200C for around 10 minutes until it’s hard but not coloured.
For the filling:
- 1/4 pint/150ml milk
- 2 eggs
- 2oz/55g of grated Cheddar
- Salt and Pepper
- Any cooked meat or vegetables you’d like to add, I recommend a chopped spring or white onion and a sliced tomato. (Optional)
- Whisk together the Milk, eggs and seasoning.
- Add half of the cheese and any diced meat or veggies.
- Pour filling into the part-baked pastry case.
- Top with sliced tomato (if using) and the rest of the grated cheese.
- Bake in the oven at 180C/GM4 (150/GM2 if using filo) for approx. 20mins until firm and golden.
- Remove and serve warm or cold with salad and new potatoes.
Tips and Variations:
- If you gently shake the tin you will see if the centre wiggles or not, if not then it’s set.
- If the top is brown but it’s still not set, move it onto a lower shelf. Contrarywise, if it is set but not darker on top, then move to the top shelf. (Last 5 mins.)
- You can put all kinds of veggies or meat in; try finely sliced ham or blue cheese and broccoli. Make sure you use cooked meat and par-boil root vegetables first.
- This can be made much healthier by using filo or non-fat pastry, skimmed milk and low-fat cheese with lots of veggies.
- It can be kept in a cool, dry place for a couple of days and eaten cold or reheated as desired.
Let me know your favourite filling.