About 1 hour
Serves 6-8
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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
- Combine flour, salt, cheese (if using) and butter in a food processor and blitz until it resembles fine breadcrumbs.
- Add egg yolk and process until crumbs clump together.
- 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).
- Rest dough in fridge for 10-15 minutes.
- Preheat oven to 180°C and grease a 23cm fluted tart tin.
- Line tart tin with pastry and prick the base with a fork.
- Blind-bake for 15-20 minutes.
- Combine custard ingredients and season.
- Add filling of choice to baked quiche base and pour over custard.
- Bake for 35-40 minutes until set.
- 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.
