Here is a super simple quiche recipe that I used in the Summer for one of our Sunday buffets. It makes a very large quiche so is great for lots of people or can be kept in the fridge for the next day.
It was originally from another recipe but I changed the quantities dramatically as they didn’t seem right and I’m pleased that I did.
For the pastry (unless you buy ready made):
- 250g /9oz Plain Flour
- 130g/4 1/2 oz butter or spread
- approx 3 tbsp water
For the filling:
- 300g pastry (or one batch)
- 200g mature Cheddar Cheese
- 6 Eggs
- Salt and Pepper for seasoning
- If making the pastry, combine together the flour and butter in a bowl until it is like breadcrumbs. Gradually add the water and knead until soft and shiny. Be careful not to over knead.
- Preheat the oven to 220°C/fan 200°C/Gas 7. Grease an oven proof dish.
- Roll ot the pastry on a floured surface (or between two sheets of cling film which is my favourite way of doing it, far less messy!) Line the dish with the pastry.
- Beat the eggs and milk together in a medium sized bowl and season to taste. Pour the mixture into the pastry case.
- Grate the cheese and add i to the mixture being sure to spread the cheese evenly.
- Cook on the middle shelf of the oven for 30 minutes or until the cheese on top is golden brown.
Optional: If you prefer you can blind bake the pastry case for minutes. The need for this seems to vary in my experience on your oven.
Do you have any favourite Quiche recipes? Let me know.
Thank you for reading,