This is a great recipe, you can make one large quiche for a family lunch or multiple mini quiche for a snack or cocktail party… AND it freezes really well (always handy when you need a quick and easy dinner!). We made a couple of batches over a few weekends and froze them before our Christmas party; it made the day so much easier (just defrost for a bit then reheat at 180°C for approximately 10 minutes)
Quiche Recipe Ingredients
- Short crust pastry (you can either use shop bought pastry – you will need one sheet for a 24cm pie plate or 4 sheets joined together for 24 mini quiche – or use one quantity of the pastry from the Lemon Tart recipe rolled out to 5mm thick – see this page)
- 4 eggs
- 300ml pure cream
- Salt & pepper
Quiche Recipe Method
If making mini quiche, grease 2 x 12 hole muffin tins. Cut out pastry rounds to fit the tins and line tins with the pastry. Bake in a 200°C oven for 5-10 minutes until pastry is lightly golden brown. If making one large quiche, grease a 24cm pie plate and line with the pastry, trim excess pastry by running a sharp knife against the edge of the pie plate. Lay a piece of non stick baking paper over the pastry and fill with rice or weights. Bake in a 200°C oven for 10-15 minutes then remove the rice or weights and baking paper and return to the oven for a further 5 minutes until lightly golden brown (this process is called blind baking).
In a jug with a pouring spout whisk the eggs with a pinch of salt and a couple of good grinds of pepper until well beaten. Add the cream and whisk well until thoroughly combined.
Sprinkle the filling (see filling recipes below) evenly across the base of the blind baked pastry then pour in the egg mixture. Turn down the oven to 160°. Bake the mini quiche for approximately 10-15 minutes, or the large quiche for approximately 20-30 minutes until set (but still slightly wobbly in the centre). Remove from the oven and allow to cool slightly. Serve warm with a green salad, or allow to cool completely and place in a zip lock bag in the freezer.
Pumpkin, Spinach & Fetta Filling for Quiche Ingredients
- 1/2 small butternut pumpkin
- 3 large handfuls baby spinach
- 100g Danish fetta, crumbled
Pumpkin, Spinach & Fetta Filling for Quiche Method
Cut the pumpkin into dice (small dice for the mini quiche – 1cm x 1cm, or larger dice for the large quiche – 2cm x 2cm). Heat a large frying pan over medium heat with a good glug of olive oil. Lightly fry the pumpkin in the oil until soft and slightly golden brown. Turn up the heat; add the spinach and wilt slightly. Sprinkle the filling across the pastry, then top with the crumbled fetta.
Leek & Bacon Filling for Quiche Ingredients
- 4 rashers bacon
- 1 large leek
Leek & Bacon Filling for Quiche Method
Cut the bacon into dice (small dice for the mini quiche – 1cm x 1cm, or larger for the large quiche – 2cm x 2cm). Split the leek in half length ways. Wash the tops (dark green end) under running water to remove the dirt and grit. Finely chop the leek. Heat a large frying pan over medium heat with a good glug of olive oil. Lightly fry the bacon in the oil until golden brown then add the leek and cook until soft.