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Who was it that said ‘real men don’t eat quiche’?  Well, the three men in my house all like it, and I’m going to share with you how to make quiche in ten minutes.

Quiche has a pastry base and to save time this recipe uses frozen pastry (thawed, of course).  It’s worth keeping a supply of shortcrust and puff pastry in the freezer. You’ll need shortcrust pastry for this how to make quiche recipe.

You might like to check out Mince Pie Recipe and Meat Pie Recipe that also use frozen pastry.

 

Because pastry isn’t the healthiest of foods (it has a high ‘bad’ fat content) I always roll out shortcrust pastry quite thin.  This not only means less unhealthy fat for the family, it also means the pastry should turn out nice and crispy.

This recipe should take around 10 minutes to prepare.  You can then sit back while your quiche cooks in the oven.

How to Make Quiche – Ingredients

• 1 sheet frozen shortcrust pastry – thawed and rolled thin
• 4-6 rashers of bacon – fat removed and chopped small
• 3 or 4 eggs, whisked
• Approx 10 fl oz / 300 ml fresh pouring cream – or milk (I use soy milk)
• Optional – Corn from 1 or 2 fresh cobs – or use frozen corn
• Heaped tablespoon Dijon mustard – optional
• Handful of grated Parmesan cheese – plus some extra
• Oil spray

How to Make Quiche – Method

1. Heat oven to moderately hot
2. Fry chopped bacon in a little oil until crisp
3. Mix together whisked eggs, cream/milk, cooked bacon, corn kernels, mustard and Parmesan cheese
4. Cut pastry according to pan size (see below for choices)
5. Spray (or coat) pan with oil to stop pastry sticking (I used olive oil from a spray can)
6. Line pan with pastry
7. Pour quiche mixture onto pastry then sprinkle extra Parmesan cheese on top
8. Bake in moderately hot oven until just firm to the touch and slightly golden on top  – approx 30 minutes for whole quiche – 10 minutes for mini quiche (see below for more detail)

How Long to Cook

You can make Mini-Quiche or Flan-Sized Quiche using this how to make quiche recipe.  It’s up to you.  Bear in mind that the bigger the quiche, the longer it will take to cook.  The basic ingredients are the same.

• For mini-quiche I use two cake trays (12 quiche per tray – 24 total) – approx cooking time 10 minutes
• For a flan-sized quiche I use an approx 10 inch/25 cm flan dish – approx cooking time 30 minutes

Handy Hints

• The mixture will almost double in size while cooking, so don’t overfill the pastry
• Try not to over-cook your quiche – it will go a bit ‘rubbery’
• Depending upon the type of flan dish you are using, you may need to part-cook your pastry base for 5-10 minutes.  This usually isn’t necessary for metal cake and flan dishes
• Your quiche/s should come out of the oven looking all ‘puffed up’ and beautiful.  Alas, it will very quickly sink a little.  Don’t be upset – this is normal!

Variations

You can make a whole range of quiche fillings.  Instead of using bacon, try a combination of vegetables.  Here are a few ideas:-

• Pre-cooked spinach and broccoli work well.  Just place on top of the pastry and pour egg mixture on top
• Pumpkin, pre-cooked in the oven with a little olive oil and chili flakes is also delicious in quiche
• Try sliced raw mushroom or sliced raw tomato, placed on top of the mixture, just prior to sprinkling with Parmesan
• Sun dried tomatoes, olives and feta also go beautifully in quiche
• For a more cheesy filling, add grated tasty cheddar to the egg mixture
• There are endless choices – experiment a little

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Jan Littlehales

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