I love a quiche, I do. Quick and cheap. Makes dinner plus lunches the next day. Great for using up the last of the tinned sweetcorn and curling ham slices and a sad half pepper and some tired mushrooms. Easily bulked out with frozen veg. Can be eaten hot or cold, summer or winter. Mum used to make one at least once a fortnight and I understand why.
The pastry for this costs pennies. Cream costs about 75p and you’ll need about 50p of grated cheese, plus 2 eggs. So about £2 plus whatever other ingredients you choose to include.
What you need
- 225g plain flour
- 100 butter, diced
- pinch of salt
- 2 eggs, beaten
- 100ml cream
- handful of grated cheese
- Protein fillings: try chopped ham, crispy bacon, smoked salmon
- Veg fillings: I’ve used tinned sweetcorn, frozen peas, diced peppers, cherry or sundried tomatoes, asparagus tips, broccoli, sliced mushrooms, spring onions, diced courgette, diced butternut squash, artichokes in olive oil, olives. (Blast peppers, courgettes and squash in the microwave to soften first.)
What you do
- Make the pastry by sifting the flour into a bowl and adding the butter. Rub with your fingertips until the mixture resembles fine breadcrumbs, add the salt, then chill in the fridge for 20 mins.
- Roll the pastry out into a pie dish, prick the bottom and blind bake at 180C for 15-20 mins followed by 5 mins uncovered, until just brown.
- Mix together the eggs, cream, cheese and fillings. Pour into the pie crust and bake for 20-25 mins until the filling is just set.
- Serve with salad or green beans, if you like.
Make it veggie: Leave out the meat and fish. Add some feat, perhaps
Make it low-carb: You can bake the filling without a crust
Make it child-friendly: Let the kids choose the veg, and make them in muffin tins for child-sized portions