I have a confession to make the photo at the bottom is Ra-Ra’s quiche lorraine which has our home liked ham in. But I’m not sorry about using that image because I was so proud of how much she helped.
There is no end of additions you can put in quiche either which is the main reason I like it so much. In fact one of my friends made me a goats cheese and roasted pepper one and sent it up from Cambridge! Also if you have only ever tried the ready made store bought custard crap ones you need to make your own nothing compares! It does take a bit of prep but most of the time it’s just a case of waiting for the pastry in the fridge.
For the pastry:-
- 125g plain flour
- 55g butter
- 3tbsp water
- pinch of salt
For the filling:-
- 4 eggs
- 200ml milk
- 250g (Or more let’s face it cheese is life..well not for vegans) grated cheese we use red leceister
- sauteed 1/2 onion if you want
- good pinch of parsley
- salt and pepper
So to make the pastry mix the flour, salt and butter together into “breadcrumbs” until it is all thoroughly combined with your fingertips. A tip for those who have warm hands dip your fingers in a glass of cold water. (And my cookery teacher said I’d never remember anything from her lessons!) Then add a spoonful of water at a time and combine into a ball. Wrap in clingfilm and leave to rest in the fridge for 30 mins.
Once rested roll out on a floured surface till it is large enough to go over your flan tin with a but of excess as pastry shrinks (loose bottomed tins are best for removing the quiche) I then place some baking/parchment paper over the base and tip “baking beans” or dried rice on top then bake for 5 mins at 180c.
Whilst that is blind baking as I’ve been brought up with it being known as, whisk your eggs, milk and seasoning together. Once the pastry is finished baking remove the beans/rice and paper. Add your veggies and cheese then carefully pour the egg mixture on top. Cook in the oven for 30/35 mins, once cooked either leave it to cool or scoff it warm like I do!!