Homemade Quiche

Full Recipe in Details

STARTING GUIDE
  • Cooking Level: Pastry – needs a bit of practice/Rest is easy

  • Category: Lunch/Snack

  • Prep Time: 1 hour +/- if making pastry

  • Cooking Time: About an hour

  • Servings:  6 to 8 helpings

INGREDIENTS
  • For the pastry base: (if making)

  • 200gm good quality plain flour

  • 100gm diced salted butter

  • Pinch of salt

  • Approx. 8tbs of cold water

  • For the Filling:

  • 300 ml double cream

  • 2 large eggs

  • Fillings:

  • See PDF download for details

METHOD / INSTRUCTIONS
  • Pastry:

  • Cut the chilled butter into cubes and add to the flour and mix/blend with your fingertips until the mixture resembles fine breadcrumbs. Add salt and pepper/cheese (if using).

  • Mix (using a blunt knife) with some cold water (approximately 8tbs) but add it gradually, rather than in one go.

  • When a a dough forms, kneed into a flat circle and cover with cling film.

  • Put into the fridge and chill for around 20 minutes or half an hour.

  • Switch the oven on to 180 degrees C

  • Filling:

  • Beat together 2 large eggs and add 300ml double cream. Season with salt and pepper.

  • To assemble:

  • Roll out the pastry. I like mine quite thin but be careful not to roll too thinly otherwise cracks or holes may appear when cooking. Put in the loose bottom quiche tin and pop back into the fridge for resting – another half an hour.

  • Cover with greaseproof paper and baking beans and cook for about 15 mins. Remove the beans and paper and cook for a further 5 minutes until the base is lightly browned and crisp.

  • For details about fillings please see PDF download. Cook in the over for approximately 20/25 minutes until nicely browned on top.