Versatile Quiche
Versatile Quiche
Brief Description
A classic, adaptable quiche with buttery shortcrust pastry and a simple egg-and-milk filling. Designed as a flexible base that can be adjusted to suit what’s in the fridge, from bacon and mushrooms to vegetables or cheese-led variations.
Key Details
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Serves: 6
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Prep Time: 30 minutes, plus resting
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Cook Time: 40 minutes
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Total Time: About 1 hour 40 minutes
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Difficulty: Easy
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Dietary: Vegetarian option, gluten-free option
Ingredients
Pastry
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120 g butter or margarine, cold and cubed
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180 g plain flour
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37.5 ml cold water
Gluten-free option: use gluten-free plain flour and add water gradually.
Base filling
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2 eggs, beaten
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250 ml milk
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Salt and freshly ground black pepper
Classic filling (original version)
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250 g mushrooms, sliced
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1 onion, chopped
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5–6 rashers bacon, chopped
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About 375 ml grated cheddar cheese
Method
Pastry
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Rub the butter into the flour until the mixture resembles fine breadcrumbs.
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Add the water and bring together to form a soft dough.
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Shape into a ball, wrap and refrigerate for 1 hour.
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Roll out and line a greased pie dish. Trim the edges.
Filling
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Heat a frying pan and cook the bacon until lightly crisp. Remove and set aside.
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In the bacon fat, sauté the onion until soft, then add the mushrooms and cook briefly. Do not overcook the mushrooms.
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Remove from the heat and allow to cool slightly.
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In a bowl, combine the eggs, milk and cheese. Stir in the bacon and vegetables.
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Season with salt and pepper.
Baking
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Pour the filling into the pastry shell.
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Bake at 180°C fan for about 40 minutes, until just set and lightly golden.
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Rest for 10 minutes before slicing.
Alternative filling options
Use the base filling (eggs + milk + seasoning) and choose one protein, one vegetable, and one cheese, keeping quantities similar.
Protein swaps
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Ham or prosciutto
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Smoked chicken or leftover roast chicken
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Smoked salmon (add after sautéing vegetables)
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No protein, for vegetarian
Vegetable swaps
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Spinach (wilt and squeeze dry)
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Leeks
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Roasted pumpkin or sweet potato
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Broccoli or cauliflower (blanched)
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Courgette (salt lightly, then pat dry)
Cheese swaps
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Gruyère
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Emmental
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Feta (reduce quantity)
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Goat’s cheese
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Parmesan combined with another cheese
Pastry alternatives
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No pastry: Bake the filling directly in a greased dish for a crustless quiche.
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Shop-bought pastry: Shortcrust or puff pastry both work.
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Gluten-free: Use gluten-free pastry or go crustless.
Alternative method
Air fryer (crustless only):
Bake in a greased, heatproof dish at 170°C for 25–30 minutes, checking for doneness.
Storage
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Freezer: Yes, baked and cooled, up to 2 months
Serve with
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Green salad with sharp dressing
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Tomato and basil salad
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Roasted vegetables
Source
Family recipe.
Tags
baking, lunch, vegetarian option, gluten-free option
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