I must admit I felt a moment of triumph when I got this out the oven before I’d even tasted it, as it’s not often I do any savoury baking, especially from scratch. I’ve also eaten this quiche many times in my life, as it is a recipe my Grandma has used so often I think she makes it without really thinking. I also know she has been making it since the 1970’s so the pressure was on. It might seem like quite an old method or ingredients and I know there are probably lots of modern and fancy ingredients for a rustic quiche or vegetable tart, but all the women in my family seem to be able to make quiches, so I thought I should start with this.
This recipe fills two 6.5″ tins, and we went for cheese and onion. However you could also try tuna and sweetcorn, salmon and broccoli, mushroom and pepper… really anything that you like. (I’m also staying true to the quantities written down for me, I’m going with ounces this time)
6oz self raising or plain flour
3oz baking marg
1/4 to 1/2 an onion, diced
3oz grated cheese
4 large eggs, beaten
1) Preheat the oven to Fan 150/170oc/Gas 4. To make the pastry, measure the flour and margarine into a bowl and using your hands or a fork, work until it resembles bread crumbs. Make a well in the middle of the mixture and add a splash of water and stir. Add more water little by little until the pastry has binded.
2) Rest in the fridge for about 2 minutes and then halve the amount of pastry you have. Roll one half on a floured surface. It should only need rolling once or twice each way. Carefully lift the pastry and line your first tin – gently push the pastry so it sticks to the sides of the tin, then cut away the extra pastry, making sure to leave a little left over the side. Crimp (use your index finger to pinch the pastry, it should look something like the picture below) the sides and repeat this process for the second tin.
3) Bake blind using baking beans for about 5 minutes, or until the base is almost dry, remove the baking beans and bake for another 5-6 minutes. Pop the baking beans on a tinfoil disk placed in the middle of the pastry, leaving a small gap between the foil and the edges of the pastry.
4) On a low heat, cook the diced onions until soft. Divide between both quiches in an even layer, then top with the grated cheese, again evenly dividing the amount between the two.
5) Beat together the eggs with around 75ml of milk and pour half into each quiche. The egg should cover the cheese and fill about 3/4 of the pastry.
6) Cook for 20-25 minutes, as this may differ depending on your oven, you are looking for the top to be risen, well set, and golden in colour.
This is a simple quiche but I think any home made pastry is impressive as long as it tastes good and contains its filling, don’t worry if it doesn’t look perfect first time.