Quiche 4 ways

With this basic crust and custard, you can add just about any filling combinations you like. We’ve given you four flavours to start with.

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

  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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