Homemade Quiche


I haven’t made quiche for a while now, but over the weekend decided to throw one together.

I made some shortcrust pastry and baked it blind in the oven in a flan tin. Everytime I do that I always think I should be using some baking beans, but I don’t have any, so I lined the top of the pastry with baking parchment and used another pan on top to keep the pastry flat. One tip I picked up from the television was to fold the pastry over the edge of the flan tin and once cooked this is carved off, and creates a level pie base.

I filled the base first with some fresh spinach and the cooked onions, peppers, mushrooms and pancetta. I then added some grated mature cheddar cheese. There are lots of choices when it comes to quiche fillings,

I placed the flan in the oven and then filled it, covering the rest of the filling with an egg and milk mixture.

The quiche is then baked in the oven until the egg has set and the top of the quiche has started to brown.

Delicious warm, it can also be served cold with salad.

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