Quiche Recipe- as promised

Howdy Peeps!

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)

Method:

  • 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.

Happy munching!

Anna x

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