This is my bespoke quiche recipe which has drawn inspiration from a couple I have found in cookbooks and online. Believe it or not, this is the first time I have ever made quiche and it turned out splendidly. I recommend serving a large slice alongside a rocket leaf salad.
200g Mature cheddar cheese
240g Spinach (already lightly cooked with water, squeeze out any excess)
1 Red onion
200ml Milk (I use soya)
200g Goats cheese
½ Beef tomato
Couple of teaspoons of lazy garlic
Basic shortcrust pastry (for a 9 inch dish)
200g Plain flour
Pinch of salt
2 Egg yolks
- Preheat the oven to 180ºc / Gas Mark 4 / 350ºF.
- Bind together the flour and butter. Slowly add in the beaten egg yolks. If needed add warm water, a little at a time.
- Knead the pastry mixture for ten minutes and then wrap in cling film and leave in the fridge for around 30-40 minutes to chill.
- Whilst the pastry is in the fridge you can prepare the filling.
- Add a knob of butter to your frying pan and add the garlic, onion, spinach and mushrooms.
- Cut the goats cheese into small to medium size chunks.
- Whisk together the eggs and milk and add herbs for flavouring.
- Roll out the pastry and place in the dish. Remember to prick the pastry a couple of times with a fork. Add greaseproof paper and baking beads and leave in the oven for 15 minutes. Tip: you can leave an edge of pastry around the dish which you can trim later.
- After 15 minutes remove the greaseproof paper and beads and cook for a further 5 minutes.
- Layer the quiche with the cooked mushrooms, spinach, onion, goats cheese and then pour in the egg-milk mixture.
- Bake for around 10 minutes then remove from the oven and add all of the grated cheese. Place thinly sliced layers of tomato on top of the quiche. Bake for 15-18 minutes (until the top of the quiche is a golden brown colour).