Quiche is one of those things you see at parties on the table looking sorry for itself. Older people consider it part of a fancy lunchtime treat but what it actually is, is incredibly simple country cooking. That can be eaten cold and prepared in advance, perfect for busy lifestyles and lack of time plus an alternative to the pre-packaged quiches.
For the pastry you can use the recipe from Issue 6 or store-bought shortcrust.
For the filling:
Ingredients
- 5 eggs
- 1 pot of double cream
- ½ the same pot of full fat milk
- 400g grated cheddar
- Pinch of salt and pepper
Additions which are popular include: onion, ham, broccoli, mushroom, salmon and stilton.
Method
- Grease a pie dish or as I prefer, mini pie or tart tins. Line with pastry.
- Mix cream and eggs in a bowl until well mixed.
- Add pepper, salt and grated cheese (keep a small amount of cheese back).
- Mix until well distributed.
- Spoon mixture into pastry cases.
- Put a little extra cheese on top.
- Bake at 200℃ in a preheated oven for 30 mins.
Now that you know how to make it, you can now customise with any number of extras.
