Quiche is one of our summer go-to’s. It is a light and tasty dish which is perfect for a warm summers day paired with a wonderful salad. My salads usually consist of a selection of lettuce, tomatoes, celery, pepper and cucumber. I don’t use a dressing as I usually mix it with the products that I am pairing it with.
There are so many fillings that you can add to a quiche to make it your own, I am going to share with you the fillings that I used to make the one photographed. However the world is your oyster when it comes to the fillings that you can add to a quiche.
- 280g plain flour
- 140g cold butter
- 50g parmesan
- 3 eggs
- 300ml double cream (or creme fraiche for a lighter filling)
- 1 Pepper
- a handful of tomatoes
- 1 onion
- 50g grated cheese (I like to use a red cheese like red leister)
Making the Pastry
- Rub flour and butter together until crumbs are made
- Slowly add water until a dough is formed
- Roll out pastry until desired size and put into the tin
- leave in fridge for 20 mins
- Heat oven to 180c
- Prick base of tart, line with greaseproof paper and put baking beads on top.
- Blind bake for 20 mins with beads then 5 mins without.
To make the filling
- Prepare and cook filling items so semi cooked. (onions and peppers slightly softened)
- Beat eggs, gradually add cream and seasoning (the mixture wont go thick but will stay a runny consistency)
- Sprinkle parmesan over the base,
- add filling ingredients
- top with the cream mixture and cheese
- Bake for 20-25 mins, until golden brown
- leave to cool and remove from tin
While this is a slightly more complex recipe in terms of time it takes to make, this is an absolutely tasty delight once the recipe has been perfected. Since making this dish I have found that adding the cheese into the cream mixture makes it have a fuller taste. We have also found that bacon and other seasoning items such as pepper, basil, and parsley also go really well with a quiche.
I hope you enjoy this meal and have fun adding your own fillings and experimenting like I have been doing and still am!
Much love xx