Main
Quiche
MainOrigin: France
Savoury egg-and-cream custard baked in a short pastry shell with cheese. Use a blind-baked pie crust so the base stays crisp under the filling.
Prep
30 min
Cook
45 min
Total time
1 hr 15 min
Portions
6
Total weight
604 g
Per portion
100.7 g
Ingredients
Method
Pastry
- Prepare the pie crust and blind-bake it at 190°C (170°C fan) as directed in that recipe; leave the oven at 180°C (160°C fan) for the filling.
Custard and bake
- Whisk the eggs with cream, milk, salt and pepper until smooth. Stir in most of the grated cheese.
- Pour the custard into the warm pastry shell. Scatter the remaining cheese on top.
- Bake at 180°C (160°C fan) for 30–35 minutes until the centre is just set with a slight wobble and the top is lightly golden.
- Cool on a rack for at least 10 minutes before slicing so the custard firms.
Serving
Rest 10 minutes after baking. Serve warm or at room temperature with a green salad.
Storage
Refrigerate covered up to 3 days. Reheat gently at 160°C for 12–15 minutes.