200g plain flour
70g unsalted butter
Pinch of salt
1 piece of baking paper
300ml whole milk
1 tbsp chopped chives
4 tbsp double cream (optional)
90g grated cheese
3 tomatoes sliced (cherry tomatoes can be used)
• Don’t forget to prick the pastry when blind baking. It helps to stop the pastry rising.
• When slicing the tomatoes put on kitchen towel to absorb some of the moisture before putting on top of the quiche
• Put the rolling pin in the freezer before using, the colder the better
Heat the oven on gas mark 5 or around 200.
To make the pastry use a large mixing bowl and add the flour and salt.Rub in the butter and lard gently until it starts to form a breadcrumb mixture.
Add some cold water, a bit at a time until the dough all starts coming together and the dough is clean off the sides of the mixing bowl.
If you think you have used a little too much water add a little bit more flour.This short crust pastry is quite forgiving for first timers.
Once all formed into a nice dough, cover with cling film and put in the fridge for 15-30 mins.
While the pastry is in the fridge, start on the filling.
In a mixing bowl add the milk, eggs, double cream (if using), cheese and chives and mix together.
Add a little salt and pepper if you wish and set aside.
Sprinkle flour on your work surface and the rolling pin, roll out the pastry so its just over lapping your Quiche dish. This gives you enough pastry to push against the sides. About the thickness of a euro coin.
Prick the pastry and place the baking paper on the top of the pastry and put the dried beans on top of the paper to hold the pastry down. I use hard dried Spanish ones out of a jar, inexpensive and reusable.
Trim the edges off and put in the oven for about 10-12 minsYou just want it to start getting firm, not cooked as it will be going back in the oven with the mixture.
Remove the beans and paper, give your filling another mix and pour onto the pastry casing.
Carefully take your slices of tomatoes off the kitchen towel and place around your quiche.
Add another bit of grated cheese and carefully put in the oven for about 15-20 mins.
Your quiche will start rising in the last 10 mins of cooking and should be firm to touch in the middle and golden brown.
If you are not sure, cook for a further 1-2 mins.
This recipe is very easy and once you have done the pastry you can use it for pies and different quiches using different fillings. Be experimental, you can´t go wrong!