20th October 2020

I really like quiche, I love how you can either just eat it as is or you can dress it up with a beautiful salad and somehow make it feel healthy. I love pastry and when the egg custard is set well there is nothing nicer.  A handful of humble ingredients turn into something just wonderful.

Pastry has a scary reputation but once you get the hang of it it really is not hard.  My top tip is to use your mixer if you can, I find that it is much better as you don’t put in too much water or add too much flour.  Add the pastry ingredients and set going until it is just combined. Chill and then when you roll it out, roll on to a sheet of grease proof paper because you don’t have to worry about it sticking and you can pick it up and then turn it over in your quiche tin.

The filling can be all sorts of things, even whatever you have in your fridge although I really like the classic ham and cheese.  I also love that the next day there is usually leftovers to indulge at lunchtime.