Here is a basic quiche recipe that you can make quickly. It's quite a healthy quiche recipe and is a great summer dish for lunch or dinner. Like most easy quiche recipes, you can serve it hot or cold.
An important part of learning how to make quiche is the pastry, which is known as shortcut pastry. You can create your own if you like, but this recipe will use ready-made frozen pastry you can buy at the supermarket (if you want a recipe for pastry, see the end of this recipe).
For the pastry, follow the directions on the packaging for preparing it. You may need to blind bake it first, which simply means cooking it in the oven while it’s still empty (this will prevent it getting soggy when you add the quiche mixture).
To make enough of this basic quiche recipe for 2-4 people, the ingredients you'll need are:
The equipment you'll need is:
Following the directions on the pastry packet, grease the baking tin with the butter, place your pastry inside and set aside.
First, heat your oven to 200° Celsius / 400° Fahrenheit / Gas Mark 6 / Moderately hot oven.
Then, break the egg into the mixing bowl and add the milk. Whisk together until smooth and there are no gloopy bits left. Then add in all the remaining ingredients and mix until everything’s spread evenly through.
Pour the mixture into your pastry shell and put in the oven.
Bake for 25 minutes. Then, turn the tin around 180 degrees (this will ensure even cooking) and continue cooking for a further 20 minutes.
Once the quiche has a lovely brown, toasted look to it (and the mixture itself has set – use a knife to make sure it’s cooked through) that’s it! Here's an example of what it should look like:
Your basic quiche recipe is ready! Serve up with a nice mixed green salad and you have an easy quiche that’s a great summer dish. Feel free to serve it hot or cold, too. The thing I really like about quiche is that it isn’t heavy, and doesn’t leave you with a feeling of having eaten too much (even if you have!).
OK, if you’re feeling adventurous here is how you can make your own shortcut pastry to go with the basic quiche recipe. This recipe should make enough to create enough pastry for the basic quiche recipe above.
You will need:
The equipment you'll need is:
The first thing to note is that the butter must be soft (i.e. at room temperature). If you try to use it cold, it will take much longer and you won’t get a nice even consistency. Once it’s warmed up, cut it up so it is in small chunks about the size of your thumbnail.
Add all the flour to your mixing bowl, and then add the butter. Using a fork, mash the butter into the flour to mix it in.
Now use your fingers to continue the process of mixing the butter and flour together. You need to do this bit fairly quickly. What you’re aiming for is for it to end up looking like breadcrumbs. It’s also important to lift the mixture up and let it fall back into the bowl – this lets a bit of air into the mix, which gives the pastry its fluffiness.
Once you have the right texture, it’s time to add the water. Only add the water gradually, say one tablespoon at a time. You’ll note I haven’t said how much water you’ll need, as it can vary.
With the first tablespoon of water added, mix it through, and then add another. What you want to end up with is a nice, stretchy piece of dough – almost like play dough in it’s texture. Keep adding the water gradually and mix it all together until you get this.
Once you have it, roll it into a ball and put it into the freezer bag. Then put it into the fridge to rest for at least 30 minutes. Pastry needs to rest so that the flour and water have time to mix together. This process is vital if you want the pastry to be easy to roll. Note: Pastry can be made up to 2 days in advance if you need. Just make sure it stays in the bag, in the fridge.
Once you’re ready to use your pastry, sprinkle some plain flour on a large wooden board and place the pastry on top. Then sprinkle a little more flour on your rolling pin and use it to flatten out the pastry to the desired size and shape. Keep turning the pastry a little every 5 or so rolls of the pin.
Once you have the pastry in the tin, prick it with a fork every 2-3 centimetres / 1 inch. Chill it in the fridge until you’re ready to use it.