Quiche
Quiche
Sarah Butler
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
60 minutes
We all know the scenario. Half a pepper, a few tomatoes, a scallion and a few rashers in the fridge. Not enough for a family meal. But together, enough for a quiche!
A quiche is an incredibly versatile dish that can transform leftovers into a delicious and satisfying meal, making it a perfect choice for busy mid-week dinners and lunchboxes. So nutritious, packed with protein from the eggs and nutrient-rich veggies, quiche is wholesome and satisfying. Great hot or cold, with a salad and fries or in your hand on the go! I like to make one later in the week as the fridge contents dwindle to get one more day out of what I have at home ahead of the weekly food shop.
Adapt the ingredients to suit your families taste, the great thing about a quiche is that you can add whatever you like, cold cubed cooked potatoes, spinach,
Ingredients
-
1 sheet ready-made shortcrust pastry
-
20g butter
-
1 leek finely chopped
-
1 garlic clove crushed
-
8-10 cherry tomatoes halved
-
Handful of spinach
-
3-4 fresh basil leaves
-
200g rashers chopped into small pieces
-
250ml fresh cream
-
150ml milk
-
3 eggs
-
100g red cheddar cheese grated
-
100g mozzarella cheese
-
30g Parmesan cheese (or use 230g cheese of choice)
-
Salt and freshly ground pepper
Directions
Preheat the oven to 200C/180C fan/gas 6.
Brush a 9" flan tin with a little butter.
Carefully ease the pastry into the tin, pressing into the corners.
Don’t worry if it breaks, use a little water to patch it together again.
Allow the pastry to fall over the sides as it will shrink slightly in baking.
Line the pastry base with parchment paper and fill with baking beans.
You can use dried rice or dried pasta if you do not have baking beans.
They simply prevent the pastry from rising. Bake for 10 minutes.
Remove the baking beans and parchment paper and bake for a further 10 minutes until golden.
Trim the pastry edges with a knife to tidy it up and set aside.
For the filling: Add the butter to a frying pan and fry the chopped leek, garlic, tomatoes for
3-4 minutes before adding the spinach and basil and cook for an additional 2 minutes.
Fry or grill the rashers until crispy, set aside.
Combine the cream, milk and eggs in a jug and mix.
Arrange the cooked rashers, tomatoes, leek, garlic, spinach and basil in the base of the pastry dish.
Sprinkle the three cheeses evenly all over the top.
Pour the cream and egg mixture into the quiche, ensuring it is evenly poured all over the contents.
Season with salt and freshly ground pepper.
Bake for 40 minutes until golden.
Recipe Note
Tip:
Did you know that quiche freezes really well! I like to bake two, eat one and freeze on. Simply defrost overnight in your fridge and enjoy a day off dinner!
