I’ve been making this recipe for years now and it’s been a hit every time – plus it’s just so easy! The quiche can be made with whatever fillings you have to hand, so it is very versatile. It is especially useful for catering for vegetarian guests, and is a great picnic food too.
I tend to make this a day in advance and refrigerate it, as I think it is better cold, but you can eat it warm too if you just can’t wait!
- 1 sheet frozen, ready rolled puff pastry
- 180ml/6fl oz milk
- 180ml/6 fl oz cream
- 3 eggs
- 1 tbsp plain (all purpose) flour
- pepper and dried mixed herbs, to season
- 1 cup grated cheese
- your choice of extra filling, e.g. onion, capsicum (bell pepper), diced bacon, tinned tuna etc
- Heat the oven to 200C/fan forced 180C/390F
- Grease an ovenproof 23cm(9in) pie/flan dish with magarine, then lay the sheet of frozen pastry on top of the dish. As the pastry defrosts it will fall into the dish.
- Meanwhile, put the milk, cream, eggs, flour and seasonings in a large jug, then whisk with a fork until foamy.
- When the pastry has defrosted, press into the dish, and trim to fit. (Tip: If the pastry doesn’t quite fill your dish then use the trimmings to patch the sides.)
- Sprinkle the cheese evenly across the pastry, then repeat with your other selected fillings. (Tip: if you are using bacon or other meat then make sure it is cooked before adding to the quiche.)
- Carefully pour the egg mixture over the top of the fillings, trying not to disturb them.
- Cook for 10 minutes at 200C/390F, then turn the oven down to 180C/350F for the remaining 30-35 minutes cooking time. (Tip: turn the quiche slightly every 10 minutes or so to ensure even browning.)
- The quiche is ready when the top is golden brown.
- Cool in the dish for 15 minutes so the filling can settle before cutting into slices and serving (if you are eating warm), or once cooled, cover in cling wrap and refrigerate overnight until required.