Buy the ready made pastry (life is too short for making your own pastry when bought stuff is so good!). Shortcrust pastry is nice with this but puff pastry is good too.
- 1 pack of pastry (or make your own)
- 4 free range eggs
- milk or cream
- fillings (optional)
Line an oven proof dish, it doesn't matter what shape, with the pastry.In a measuring jug break 4 free range eggs and make up to the 280ml/ half pint mark with milk (full fat) or cream.
Add a bit of pepper and some mixed herbs and pour into the pastry lined dish.
Grate some cheese (strong cheddar works best) on top of the mixture.
Bake in medium hot oven (190 C/gas mark 5) for about 30-45 minutes - until the egg mixture has set and risen.
Add a bit of pepper and some mixed herbs and pour into the pastry lined dish.
Grate some cheese (strong cheddar works best) on top of the mixture.
Bake in medium hot oven (190 C/gas mark 5) for about 30-45 minutes - until the egg mixture has set and risen.
Variations: Once you have made a success of this, you can start adding things to the quiche that you like: bits of cooked bacon, ham, feta cheese, sweet peppers, sweetcorn, broccoli, fresh herbs, spinach, tomatoes ...but it's just as nice plain.
For a crisper pastry base, prick the pastry all over with a fork and pre-cook for 10-15 minutes (blind - with no filling) before removing from the oven and adding the fillings. Then return to the oven to finish cooking.
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