A simple & comforting quiche recipe

This is a Muir family favourite! A simple quiche served with salad or veg is a staple in our home. Choose the filling that tickles your fancy on the day and set aside 40 mins for this bake. 

We like to choose any of three fillings, with our favourite being feta, mushrooms and onion. Be creative! 

Ingredients: 

For the pastry: 

• 100g butter 
• 100g flour 
• 100g grated cheese 

For the filling: 

• 250ml cream 
• 2 eggs 
• Your 3 fillings 

Method: 

In a blender, add the butter, flour and cheese. Blend on short bursts until the mixture comes together. The important thing here is to NOT over mix it. Mix only until the mixture forms a dough.

Wrap in cling film and refrigerate for 30 minutes to 2 hours. 

Prepare your fillings. If you’re using mushrooms you want to fry them, with some butter and the herb of your choice, beforehand to remove all the liquid. If you’re using veg, we recommend that you roast them with spices and some olive oil and allow to cool before adding them to your quiche. 

Once the pastry is cooled, roughly roll it out and add to a pie dish or a springform cake pan. Because of the butter content of the pastry, you do not need to grease the dish. 

Do not handle the pastry too much, it should stay cold the entire time. Use your fingers to press the pieces of pastry together like a puzzle to fill the whole dish. 

Blind bake the pastry for around 15-20 minutes until golden brown and cooked through. This prevents the dreaded soggy bottom! 

Mix together the cream and eggs. 

Once the pastry is cooked, spread the fillings of your choice evenly across the base. Then pour the egg and cream mixture on top to fill the dish. 

Bake until golden brown and cooked through. 

Serve with salad and/or veg for the perfect light meal.