Homemade Quiche

Quiche is something I’ve always bought from a supermarket, and often taken on a picnic! They’ve tasted fine, nothing mind blowing, but an easy lunch or dinner. However, it turns out that making a quiche from scratch is surprisingly easy, and it tastes a hundred times better than the store bought kind! It can be eaten hot or cold, so leftovers are also great for a packed lunch.

I filled mine with salmon, goats cheese and spinach, which tasted lovely and fresh. But you can put pretty much anything in your quiche! Other ideas include a quiche lorraine, feta and sundried tomato, or any roasted veg.

I didn’t make my pastry by hand, I find the ready rolled stuff from the supermarket tastes the same and it saves a lot of time! In some stores you can even buy pastry quiche trays, which normally also taste good, which will save you even more time! You’ll need a 26cm flan or tart dish and baking beads.

Ingredients:
Serves 4

  • 300g shortcrust pastry, ready rolled
  • 250ml crème fraîche
  • 150ml double cream
  • handful of spinach leaves, roughly chopped
  • handful of dill, roughly chopped
  • 100g goats cheese, crumbled
  • 50g cheddar cheese, grated
  • 1 salmon fillet, chopped into chunks
  • 3 eggs
  • pinch of nutmeg (optional)
  • salt and pepper

Method:

  1. Line your flan/tart dish with the pastry, easing it into the base. Trim any edges with scissors so it sits slightly above the tin and lightly prick the base with a fork and then lay your baking beads on top (make sure they reach the edges). Bake in the oven at 200C/fan 180C/gas 6 for 15 minutes.
  2. Remove the beads and bake again for 5 mins until the pastry is a light gold colour.
  3. Prepare your quiche filling. In a large bowl, beat your creme Fraîche to slacken it and then beat in your double cream. Beat your eggs separately and then add to your mixture.
  4. Add your salmon, spinach, dill, salt and pepper, nutmeg and goats cheese and stir until evenly spread through the mixture. Pour into your pastry case and then sprinkle the cheddar on top.
  5. Bake in the oven for another 30 minutes, or until the topping is golden brown.
  6. Remove from the oven and leave to set for 5-10 minutes before eating (otherwise it will be a bit watery!)

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