This quick and simple recipe for quiche is very tasty and versatile. Instead of buying one in for your next party why not try making one instead?
The fillings can be varied and you can also add herbs of your choice to lift the flavour.
For the pastry:
200g plain flour
pinch of salt and pepper
pinch of mixed herbs
100g butter, chilled
2 – 3 tbsp cold water
For the filling:
Optional fillings; 100g bacon, 100g ham, chopped and fried onions, 1 small onion, salmon & broccoli (par cook the broccoli draining well), roasted veg, tuna & sweetcorn
Preheat the oven to 200°C
To make the shortcrust pastry, measure out the flour, add the salt and herbs (if using) into a large mixing bowl.
Start rubbing the butter into the flour mix between your fingers until it resembles breadcrumbs.
At this point, make a well in the centre, add about 2 tbsp of cold water and stir into the mix with a knife. It may need a little more water. The idea is to form large lumps.
When this happens, draw together the dough by hand to make a firm dough.
Flour your top surface and roll out the dough enough to line a 20 cm diameter flan ring.
Press into the dish making sure the dough fills the sides. Prick the base with a fork several times.
Now blind bake this for 5 minutes in the oven. This gives the pastry chance to partially cook thus avoiding a soggy uncooked base.
Meanwhile to prepare your filling:
Beat the egg and milk together in a measuring jug.
If using bacon and/or mushrooms fry this off before adding to the mix, it gives a better flavour and texture once cooked.
Scatter your choice of filling into the pre-cooked base.
Add chosen herbs and seasoning to the egg mixture, then pour the egg mixture over the filling. Garnish with tomato if you are using this.
Carefully transfer to the oven and bake for approx 20-25 minutes.
Your quiche can now be served warm or cold and goes well with fresh salad.