Quiche is surprisingly easy to make. After trying this recipe a couple of times, it may well become your “go to” family favourite too.
Quiche is a tasty way to boost protein, dairy and vitamin intake in young and old, (including picky children) or as a popular addition to a picnic basket, lunch or grazing table. Full of flavour with a flaky, buttery pastry base and the ideal mid-week last minute dinner. Chic quiche. Classic and delicious.
This recipe will make 2 x 25cm round quiches. This means second servings, school lunches or a little snack on the run.
I’ve popped a few pics of the pastry making process at the bottom of this recipe.
*350g plain flour – chilled
🌟Put this into the freezer at least 30 minutes prior to making the base. No need ton”rest” the pastry prior to baking. Easier to handle.
*250g unsalted butter – chilled and cut into small cubes.
*Couple of pinches of sea salt
*50ml iced water
Basic Savoury Custard Filling (per quiche)
*300ml pouring cream
*3 large organic or free range eggs
*1/2 tsp sea salt
*Sprinkle of white pepper
*Sprinkle of ground nutmeg
Flavours (quantity per quiche)
*Choose one of the following or a combination.
1 finely diced sautéed leek
120g chopped fresh English spinach
1 cup sliced Swiss Brown Mushrooms lightly sautéed
250g diced smoked bacon or ham
1 cup of roasted zucchini and sweet potato
Handful sharp grated cheese (tasty cheddar, Manchengo or Gruyere)
Teaspoon of either dried tarragon, thyme, basil or marjoram.
To make the pastry, place the flour, butter and salt in a food processor or Thermomix. Using a medium speed, blitz until the mixture resembles damp sand.
Slowly pour iced water down the funnel, whilst using the pulse or kneading feature, to turn the mixture into dough.
Once ready, tip onto a lightly floured benchtop and lightly hand knead into a ball. Cut in half.
Use a rolling pin, smooth each piece into a flat circular shape larger than your quiche tin with a thickness of about 1/2 centimetre.
Lightly grease each baking tin with olive oil. Lift and place the pastry into the tins, pushing gently against the sides. Cut off any overhanging pastry. If you have gaps or tears, use the leftover pastry to patch up all those bits.
Lightly whisk together the savoury custard base filling and add your flavour ingredients. Pour gently into the pastry lined tins. Sprinkle over extra grated cheese if you prefer.
Bake in a preheated oven at 180 degrees fan-forced for 35 minutes.
Remove from the oven and leave in the tins for 10 minutes before slicing and serving.
🌟I recommend using a loose bottomed quiche tin. Easier to release the baked quiche. Simply balance the tin base on a tea cup. The sides will slide off and you are left with a perfect, pastry sided quiche.