Cooking Level: Pastry – needs a bit of practice/Rest is easy
Prep Time: 1 hour +/- if making pastry
Cooking Time: About an hour
Servings: 6 to 8 helpings
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
See PDF download for details
METHOD / INSTRUCTIONS
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
Beat together 2 large eggs and add 300ml double cream. Season with salt and pepper.
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.