This delicious quiche is a family favourite, even Mum – who didn’t much like quiche – would say “yummy” when I served this one up. It’s fair to say I can bang on a little (shut up) about making things ‘from scratch’ but sometimes it just makes no difference to use good quality shop bought – this is one such recipe. No pastry making required!
To whip up this super tasty quiche you will need the following ingredients:
3 sheets savoury short pastry (flaky is no good for this, trust me)
8 large free range eggs
2 spring onions (incl the greenery)
1c grated edam cheese
Salt and Pepper to taste
Preheat your oven to 400 deg C.
Grease a large 20cm spring form tin and line with the pastry. Bring the pastry up the sides a couple of inches being sure to seal it all, so it holds the eggy mixture.
Chill while you prepare the filling.
Using an electric beater, beat eggs and cream. Season with salt and pepper.
Slice the spring onions into 5mm lengths i.e. quite small but not super fine.
Grate the cheese and scatter it evenly in the bottom of the pastry lined tin.
Scatter the chopped spring onions on the cheese.
Pour the cream and egg mixture over the lot. Make sure the oven is ready, before you do this step. Place the tin on a metal tray and baked in the centre of the oven for approx. 40 minutes or until the mixture is set.
Best way to test this is to shake the tin gently – if it is set, it will look like a baked custard. If it isn’t set, it’ll wobble and be pretty obvious.
This quiche is really nice at room temperature or served fresh from the oven.. Can be a bit tricky to cut immediately, so your best bet is to let it sit for an hour. If you can, cos the smell of it will drive everyone around you crazy with hunger!
I prefer to garnish with finely chopped parsley when I serve it, but you can add it to the quiche if you want to.
There’s a million variations on this – use this as your base and change with any of the following:
Salmon (add to the other ingreds) garnish with dill before serving.
Feta and Spinach. Omit edam cheese and grate a little nutmeg into the egg mixture before cooking.
Leeks and thinly sliced potatoes. (Cook the leeks first and add to the other ingreds)
Ham or bacon.. nuff said. I’d fry the bacon, but the ham could just be biffed in as is.
Caramelised onions and crumbled blue cheese.
Pretty it up with slices of tomato or lengths of capsicum or asparagus spears or whatever you want – it’s so simple you cannot stuff it up.
Oh and this is a great “take a plate” dish, if you make it in a rectangular dish, and slice it into small bite sized cubes. Serve room temp with some nice tomato relish.