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History Cookbook: Quiche

This recipe is in categories Postwar / Modern, Baking, Main courses, Picnic
About this recipe
Healthiness : (22 votes)
Difficulty:  1 out of 5 difficulty
Comments: If you use ready made pastry this is a very quick and simple dish to make.
Preparation Time: 20 minutes
Cooking Time: 20 mins-pie shell, 40 mins quiche
Number of servings: 6-8 portions
Serving suggestions: Serve with salad and new potatoes.


Quiches were first introduced in the late 1950's. Sweet custard tarts had been common in Britain and quiches caught on quickly and have remained a favourite ever since. Margueritte Patten demonstrated how to make quiche on BBC television and her demonstrations helped to poularise new foods and cooking ideas. Food shows became very popular as Britain began to leave the lean, war years behind.  The fillings for your quiche can be varied; try adding roasted vegetables, mushrooms or salmon.

Ingredients
  • 8oz (225g) shortcrust pastry (wholemeal is particularly nice)

For the filling:

  • 2-3 slices chopped ham or cooked bacon
  • 4-6 oz grated cheese, cheddar or gruyere
  • 4 eggs, beaten
  • 200 ml milk or 150ml milk and 50 ml single cream
  • salt and pepper to season.

Equipment
  • Weighing scales
  • Measuring jug
  • Wooden spoon
  • 10” flan dish
  • Rolling pin
  • Fork
  • Ceramic cooking beads or dry bread beans
  • Knife
  • Chopping board
  • Pastry case
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat the oven to 200C, Gas 6
  2. Roll out the pastry and line the flan dish
  3. Bake the pastry case blind for 15-20 minutes. To do this prick the bottom of the case with a fork and then sprinkle in ceramic cooking beads or dry bread beans. This will stop the base rising.
  4. Remove the pastry case and take out the beans/beads and set aside
  5. Turn down the oven to 160 C, Gas 3
  6. Beat the eggs and add the milk/cream, mix in the chopped ham and most of the cheese (leave a little to sprinkle on the top)
  7. Pour into your pastry case, sprinkle the remaining cheese on the top and bake for 35-40 minutes

Note: If you have too much mixture let the quiche cook a little, the level will sink and you can add the rest of the mixture.


Mini Quiche:

  1. You may prefer to make lots of mini quiches for a party or picnic
  2. Use a mug to cut small rounds from the rolled out pastry
  3. Place them in the dips of a fairy cake tin
  4. Spoon a little of the egg mixture into each case, sprinkle the top with cheese and bake for 15-20 minutes
Quiche - print view  Quiche - print view

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Comments
There are 4 comments for this recipe.
Add a comment

Name: Siti 18th February 2012
Look so easy to make it...gonna try the recipe
Name: Emily 18th May 2011
I think this recipe is awesome!
Name: Agnes 10th August 2010
I love pies and quiches since they are great when our friends come home for dinner. In general, I like to replace the standard baked ham with some jamoniberico de bellota - aka iberico ham or patanegra-. It is true that it is more expensive but the taste of the dish really improves making it way more refined.
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