Quiche to die for!

For the pastry

250g plain flour

125g chilled butter, cubed

Pinch of salt

• Either rub the butter into the flour/salt mixture by hand or pulse in a food processor until the texture resembles fine breadcrumbs. A cold water a splash at a time until the mixture comes together as a firm dough

• Wrap in cling film and chill for 1 hour

• Remove from the fridge and roll out into a disc about 3mm thick.

• Transfer the disc to your flan dish. Trim the edges but allow them to overhang. You will trim them when the quiche is finished. Keep the trimmed bits..you can use them to patch any holes later!

• Prick the base and sides with a fork (don't push the fork right through the pastry)

• Chill for another 30mins to an hour

• Preheat the oven to 180 degrees celsius.

• Bake the pastry for 8 minutes. Check it and, if it has puffed up, pierce the puffed up bit with a knife. You can patch it later.

• Cook for another 5 mins or until it is firm to touch but not browned.

• Allow to cool

  
  

For the filling

5 large eggs,

150ml whole milk

150ml double cream

Tomato chutney (or any fillings you fancy)

Grated mature cheddar

• Beat the eggs

• If you have any cracks or holes in your pastry case use some of the beaten egg as glue and cover them with some of your leftover uncooked pastry trimmings

• Place flan case on a baking tray

• If using chutney spread it liberally over the base. If using other fillings just mix them in with your grated cheese and fill the pastry case loosely to just below the rim.

• Add the cream and milk to the egg mixture and lightly beat

• Carefully pour the egg mixture over your filling

• Transfer the baking tray to your preheated oven (180C)

• Bake for around 40 minutes or until golden and risen. It will still have a tiny bit of wobble in the centre but will firm as it cools.

  
  

Enjoy warm or cold. Consume within 3 days. Can be frozen. Allow to cool completely and then double wrap in cling film. Allow to defrost fully before eating.