So, after years of buying quiche, I recently tried to make my own, with a little helping hand of course.
As I’m trying to eat a little better, this means cutting back on processed oven food, salt and sugar (NB: it’s not been easy). And while shop-bought quiche isn’t the worst thing you can have, it probably has a heck of a lot more salt and other nasties in it than you’d think. Plus when you make your own, you can be more creative with the filling.
It is also incredibly easy to do, and I honestly don’t know why I hadn’t done it before. And the cheat part? Well, I bought the shortcrust pastry case (hey, I always said I was no Nigella).
So here’s my almost homemade quiche recipe:
1 shortcrust/savoury pastry case
½ cup milk
Pinch black pepper
Pinch ground nutmeg (optional for an added sweet hint)
(NB: The added vegetables are totally optional, so you can
mix and match with anything you like.)
Sprinkle a thin layer of grated cheese inside the pastry case. Then add the vegetables.
In a mixing bowl or measuring jug, whisk the milk, eggs, salt, black pepper, nutmeg.
Pour over the vegetables, but stop before the mixture spills out of the case.
Put into a preheated oven at approx 180 degrees and cook for 35-40 minutes. Test if it’s cooked by
cutting through with a butter knife. If the knife comes out clean, it’s done.
There you go, quiche is really as easy as that.