Quiche 4 ways

Ingredients:

Cheesy shortcrust: 

• 1⅓ cups (200g) cake flour 
• Pinch of salt 
• ½ cup (45g) grated gruyère cheese or parmesan cheese (optional)
• ½ cup (125g) cold butter, cubed 
• 1 egg yolk 
• About 2 Tbsp (30ml) cold water 

Egg custard: 

• 4 eggs, beaten 
• ½ cup (125ml) milk 
• 1 cup (250ml) cream 
• Salt and milled pepper 
• Prepared filling of your choice (see below) 

Method

1. Combine flour, salt, cheese (if using) and butter in a food processor and blitz until it resembles fine breadcrumbs. 
2. Add egg yolk and process until crumbs clump together. 
3. Place dough on a sheet of baking paper and roll out to about 2cm thick (it is quite crumbly but will come together as you roll it). 
4. Rest dough in fridge for 10-15 minutes. 
5. Preheat oven to 180°C and grease a 23cm fluted tart tin. 
6. Line tart tin with pastry and prick the base with a fork.  
7. Blind-bake for 15-20 minutes. 
8. Combine custard ingredients and season. 
9. Add filling of choice to baked quiche base and pour over custard. 
10. Bake for 35-40 minutes until set. 
11. Cool completely before serving. 

Choose your flavour 

Salmon, goat’s cheese and cream filling: 

Combine 2 sliced spring onions, 1 packet (100g) salmon trout ribbons, ¼ cup (60ml) crème fraîche or sour cream and ½ packet (50g) goat’s cheese. Season and add to blind-baked quiche base as per recipe above. Bake, then serve with watercress and dollops of extra crème fraîche. 

Caramelised potato, butternut and onion filling: 

Sauté 1 sliced onion until caramelised. Cube and roast 2 potatoes and 1 small butternut until golden. Combine onion, veg and 2-3 sprigs each fresh thyme and rosemary. Season and add to blind-baked quiche base as per recipe above. Bake, then serve with extra herbs. 

Blue cheese, bacon and mushroom filling: 

Combine 1 wedge (100g) blue cheese, 1 packet (250g) cooked and sliced streaky bacon, 

1 tub (120g) PnP pickled red onion slices and ½ punnet (125g) sliced portabellini mushrooms. Season and add to blind-baked quiche base as per recipe above. Bake, then serve with chives. 

Baby marrow, kale and feta filling: 

Combine 2 discs (80g) feta cheese with 4 sliced baby leeks, 3 chopped stalks kale and 3 sliced baby marrows. Season and add to blind-baked quiche base as per recipe above. Bake, then serve with mint. 

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