RecipesEggs And Dairy

Classic Quiche Recipe

Quiches are classic British fare to be eaten hot or cold typically on a summer's day

Classic Quiche Recipe
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Ingredients

For the recipe:
  • 350g shortcrust pastry, thawed if frozen
  • 250ml milk
  • 150ml double cream
  • 2 whole free range eggs
  • 1 free range egg yolk
  • 175g grated cheddar cheese, or gruyere (I actually do a mix of cheddar and gruyere or Jarlsberg)
  • 1 mild onion, finely chopped
  • 175g rindless bacon, chopped into 1-2cm dices
  • 1 tbsp sunflower oil
  • Salt & Steenbergs black pepper, to taste (or alternatively Steenbergs Organic Perfect Salt seasoning)

This basic quiche recipe enables you to then add whatever ingredients you’d like to flavour your quiche.

Method

01
Preheat the oven to 200oC. Roll out the pastry and line a 20cm flan tin. Prick the pastry a few times, put some dry beans in the base to allow you to bake and bake for about 15 minutes. The beans put some density into the pastry to prevent to pastry base from going out of shape while baking blind.
02
Reduce the heat of the oven to 160oC.
03
Heat sunflower oil in frying pan. Fry the onions until translucent, then remove with slotted spoon. Fry the bacon bits until crisp, then remove with a slotted spoon.
04
Put the milk, cream and eggs into a mixing bowl and lightly whisk. Add half the cheese, the fried onions and bacon and lightly whisk. Then pour into the baked pastry. Sprinkle the rest of the cheese over the filling.
05
Bake for 30 minutes or more until set.

Other ideas for quiche

01
The basic quiche above is a delicious simple piece of country fare that is great hot or eaten cold for a picnic or after harvesting (not that many of us harvest these days except perhaps in the allotment).
02
But you can use this underlying theme to create an infinite variety of flavours, so here are some additional ingredients you could use:
03
1 red pepper, seeded and very finely sliced; roasted in oven
04
5 asparagus tips, lightly fried in olive oil
05
2 large tomatoes, thinly sliced
06
2 courgettes, thinly sliced and lightly fried in olive oil