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Puff pastry quiche Lorraine recipe

Puff pastry quiche Lorraine recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Meat pie
  • Pork pie

Quiche Lorraine is a classic that never gets old. Using ready rolled puff pastry makes it an easy no fuzz dish for weeknight dinners.

6 people made this

IngredientsMakes: 1 quiche

  • 1 (375g) packet shop-bought puff pastry
  • 3 eggs
  • 300ml milk
  • 200ml double cream
  • 200g bacon, cut into small strips
  • 200g grated cheese, your choice
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 210 C / Gas 6-7. Line a pie tin with puff pastry.
  2. In a frying pan cook the bacon, drain on kitchen paper and set aside. In a bowl mix together the eggs, milk and cream, then add cooked bacon. Stirring gently, add cheese and season with salt and pepper to taste, then pour mixture into pastry case.
  3. Bake in preheated oven for 25 to 30 minutes or until surface of the quiche is golden brown.

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Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Step By Step Instructions

1. Make the Pastry

The pastry for the quiche is a simple shortcrust pastry, that’s crisp and easy to cut when baked. It is so easy to make and comes together in minutes when using a food processor but is still simple enough to make without a food processor.

When using the food processor, blitz the flour and butter for about 15 seconds or until it looks crumbly. Add the egg yolk and 4 tablespoons of chilled water.

Process in short bursts, if it looks a little dry add another tablespoon of chilled water and process again, it should start to come together as in image #1 below.

Remove from the food processor shape into a round flat disc , cover with plastic (see image #2) and place in the fridge for 20 minutes.

If you don’t have a food processor, make the pastry by hand.

Place the flour into a large mixing bowl, add the chilled butter pieces. Use your fingertips to rub the butter into the flour until it starts to look like coarse breadcrumbs.

Make a well in the flour and add the egg yolk and a little chilled water, use a knife to mix everything together. Form the dough into a soft round flat disc, wrap in plastic and place in the fridge for 20 minutes.

2. Rolling the Pastry and Lining The Tin

Roll the chilled dough between two pieces of baking paper (refer to image #3 above) or, roll the dough out on a lightly floured surface.

If you choose to roll the dough on a lightly floured bench chill the dough for a little longer (5-10 minutes more) than suggested above, the extra chilling time will cause the dough to become firmer making easier to roll without the paper.

However, don’t chill it for too long, it will become rock hard. If you’ve left it for too long in the fridge, let it stand a room temperature of a short time to soften a little.

Roll the dough into a circle, large enough to extend up past the sides of the flan tin as shown in image # 4.

Once you have rolled the dough into a large circle, peel away the top layer of baking paper, then lift the dough with bottom paper layer, flip it and place the dough in the tin. Carefully peel the paper away from the dough (see images #5 and #6).

If you find that you didn’t get the pasty evenly into the tin, as shown in image #7, don’t worry too much, it can be patched with the pastry off cuts – refer to the next step.

Gently easy the dough into the bottom edges of the tin, being careful not to stretch the dough too much – this can cause shrinkage during baking.

Trim away the excess pastry from the top edge of the tin. Use the pastry off cuts to fill in areas you may have missed or look a little thin.

Return the dough lined tin back to the fridge and chill for 20 minutes or more.

Don’t like waste! Don’t throw away the pastry scrapes, press pieces of the remaining dough randomly around the base and sides of the pasty in the tin.

3. Blind Baking The Pastry

Line the base and sides of the chilled dough with a sheet of baking paper refer to image #9. Before adding the baking paper, crumple it into a small ball, open it up and line the tin – this will make it sit better in the tin.

Tip: If you’ve used baking paper to roll out the pastry, re-use one of these sheets to line the tin.

Add raw rice (or baking beads) and fill to the top of the tin – refer to image #10.

Place the tin on a baking tray then bake in a pre-heated 190°C (375°F) oven for 15 minutes. Remove from the oven and take out the paper and rice. Use a spoon to remove at least half or more of the rice, then lift the paper and remaining rice from the tin.

The pastry case will look uncooked at this stage – refer to image #11. Check the pastry for any stray bits of rice and remove these before returning back to the oven.

Turn down the oven temperature to 180°C (350°F), return the pastry and continue to cook for another 10-15 minutes or until the pastry looks cooked and lightly golden – refer to image #12.

Tip: If you are short on time don’t want to make the pastry, use premade shortcrust pastry or a bought shortcrust pastry shell.

4. Making the Filling and Filling the Pastry Shell

Fill the cooked pastry shell with cooked diced bacon, onion and chives. Pour in the liquid, which is made from eggs, cream and milk. Top with grated cheese and bake in a 180°C (350°F) oven for 30 minutes or until the top is golden brown.

Tip: To tell when the quiche is ready, give the tray a little shake, if the centre of the quiche “wobbles” it needs more cooking.


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This is fantastic. Puff Pastry for quiche crust? Brilliant! I use the main ingredients for whatever filling flavorings I want to use. I do add more eggs, but even then, it's a little lower in fat (I've even used low-fat cream cheese), easy as can be, and wonderful tasting. Be adventurous. This time I'm using the base for the "smoke baked chili pie" which cooks on the grill. I can't wait.

Such a great and easy recipe! 3-forks for the taste, and the forth fork is for the easy recipe. I was searching for a way to get my 15-month old to eat more veggies, and this definitely did the trick. There is nothing fancy here, and the quiche is much less dense than others I have tasted. I substituted sour cream for the half-and-half (because that is what I had in the fridge), used an extra egg due to the other reviews, used all swiss cheese instead of cheddar and parmesan, and added a little nutmeg. It is important to not use a glass dish. I made individual quiches using a metal tart pan (9-tarts), and then the extra I put in a glass ramekin. The one in the glass did not cook the crust all of the way through, but the tarts were perfect. I will definitely use this recipe again with other veggies.

This is the easiest recipe ever--i used a pre-made pie crust for it, cause i don't work well with pastry. It's such a big hit with friends and fam. i switch the cheeses up, love it with a tangy goat cheese! just make sure to drain the spinach all the way :)

I can't tell you how many times I get complimented on this dish and how many requests I get for the recipe! Following other reviewer suggestions- I use 4 eggs instead of 3. Love to add browned sausage, sauteed red peppers and mushrooms as well. I usually use Marie Callendar's frozen pie crust to make it even easier! The combination options are endless- will have to follow the more recent suggested cheese options!

This is a good quiche recipe, but I have a suggestion. After lots of experience making quiches with puff pastry, it is very important to use a metal or silicone pan! Glass is a poor choice as the bottom will not cook properly and be soft and revolting.

I had to sub a few ingredients..goat cheese instead of real cheese and hemp milk for the half/half. The rest i cooked as directed as is and it came out so good i even surprised myself! I think I may add some mushrooms next time, it would mix well with the taste of this dish.

I agree with other reviewers that this is a solid 3+ fork recipe, but gets the 4th for ease. I also made a few changes. First, my DH brought home spreadable cream cheese instead of regular, which tasted fine, but it wouldn't blend. I broke out the immersion blender and that fixed that problem. I did add an extra egg and used more like 3/4 cup of 1/2&1/2. I also used swiss instead of cheddar. The best change I made, though, was to sauté a carton of chopped mushrooms with some red onion and about 4 cloves of garlic. Mixed it all in, baked as directed, and it was light, fluffy, and delicious, not at all as dense as a classic quiche. This is totally going into the rotation. Yum.

I just made this last night, and thought it turned out well. The crust did stick to the bottom of the pan a bit, and the edges browned a bit too much. Next time I make it, I will lightly grease the pie pan and brush the edges of the crust with beaten egg. I looked at the puffpastry.com site for ideas and found a recipe for puff pastry cooked in a springform pan. In that recipe they recommend lightly greasing the pan. I used fontina and parmesan, but next time might try Fontina and Gruyere as others have recommended.

Family favourite for breakfast or quick weeknight meal. I keep spinach and puff pastry in the freezer and always have cheese and eggs. Have made it exactly as the recipe states and now tweak it by sauteing onions and garlic and adding spinach with some cayenne. Quite often I omit cream cheese, change the egg quantity to 6 and use 1/4 cup skim milk, 1 cup cheddar, 1/4 parmesan. Have used emmental and swiss instead of cheddar and fiddleheads or asparagus with or without the spinach. It really depends on what's in my fridge. Great way to get greens into my 8 year old! Hard recipe to screw up.

Very easy, very good. All the kids liked it. I loaded up on the spinach, served with fruit salad.

I made this for brunch everyone loved it and it was super easy and quick. I used half of a bag of fresh, wilted baby spinach, 4 eggs and 1/2 cup of light cream (I couldn't find half and half). I also added 1 clove of garlic and used mixed shredded italian cheeses instead of cheddar. I served it side-by-side with the blueberry-mango-ginger fruit salad also on this site and some cherry tomatoes with garlic, basil and olive oil. This is my new go-to brunch menu.

Terrific quiche. I took advantage of many other reviews and wilted one bag of baby spinach and then chopped it up. I used smoked gruyere instead of cheddar. Any cheese combinations would be great and the addition of mushrooms, onions, garlic, red pepper, etc are all great ideas. Enjoyed the ease of the puffed pastry crust. Like another reviewer, I will keep some handy in my freezer from now on.

This was great, and SO easy. The first time I made it as written, and since then have modified it using fresh spinach, mushrooms, shallots, gruyere. The variations are limitless. The puff pastry really makes it. This will be a regular dish in my household.

My family really liked this quiche though I modified it a bit by doubling the half & half, using 4 oz. of fresh baby spinach, crumbled bacon, and an additional two eggs because it just wasn't covering the spinach. I was very happy with the results and happy to add something to my repertoire of recipes.

I forgot to mention, the crust wasn't cooked through on the bottom, either, which I don't care for. None of the reviews I saw mentioned this so wanted to add that note. On regular-crust quiche, I usually pre-bake the crust for a bit, but didn't think that would work with puff pastry.

We didn't really like this. I usually make the arugula & bacon quiche on this site, sometimes substituting spinach, but I didn't have any gruyere cheese and had everything needed here, so I thought this would work. The reviews were so good I was hopeful, but the result was mediocre, even following some suggestions (added bacon, fresh spinach wilted, extra egg, bit more cream). It was the cheese combination I didn't care for, and, as a couple others mentioned, too much spinach. My son usually loves my quiche, but he didn't like it, either, and neither did my cheese-loving girls. Try the other recipe I mentioned!

I love this recipe - easy to make and delicious! I also added another egg, 4 oz of cream cheese and a bit more half and half. Instead of green onions I saute some shallots.

Followed recipe as is, with the exception of adding a healthy amount of chopped bacon. Absolutely delicious, and criminally simple to prepare (hence the fourth fork)!

Great recipe! Very easy dish wish hardly any mess which is always a plus! The only thing I did differently was use fresh sprinach. Very gourmet but simple!

Doing Atkins? This works well WITHOUT the crust. Just line the bottom of the pan with aluminum foil and make sure to grease/oil the pan. Otherwise, no changes. It's delicious

This was absolutely delicious! Like others I added and extra egg and an extra 1/3 cup half and half to fill out the dish more. Also, I substituted red onion for the green onion which I sauteed with half a red bell pepper - just to give the dish more color. Not only did it taste great, it also looked beautiful once the puff pastry was fully puffed. Will definitely make again and try with different ingredients.

Oops! I forgot to add to my previous review that I DID add 1 extra egg to my recipe - and, to save time, I used pre-cooked bacon (crumbled). It turned out perfect!

This recipe is more of a 3 fork rating (for being so delicious), but I had to give credit for how EASY it was to make - due to the use of puff pastry -so FOUR forks it is! I had to substitute milk+butter for the half/half, and it did not suffer for it! I topped it with sliced grape tomatoes - delicious! The only thing I might suggest is to wipe just a tiny amount of butter around the edges of your baking dish - the pastry edge does stick a bit. Tip: this recipe can be altered to make individual servings using a muffin pan! This is now a family favorite!

This was my first quiche recipe and it was so easy! The second time I made it I added half a jar of roasted red peppers and some diced ham to the mixture and I found it really rounded out the flavours.

This is a great, easy dish. Delicious ɺs is' but I have also added bacon (cooked), sauteed mushrooms, and fresh herbs. Even my one year old loves it.


Ingredients for Puff Pastry Quiche with Bacon, Courgette & Mozzarella

Pastry

You can use my recipe to make your own Homemade Puff Pastry or use shop bought. Use the ready rolled kind and you can whip this quiche up super fast. The all-butter kind is preferable if available and you&rsquore not avoiding dairy.

The quiche will also work just fine using any other kind of pastry such as flaky or shortcrust if you prefer. Its perhaps best to avoid filo or sweet pastry however!

Mozzarella

Unlike with my Bacon Mozzarella Pastries, using fresh mozzarella within the quiche itself is my preference in this case. Although ready grated or block mozzarella will also work.

The trick with using the fresh mozzarella is to squeeze and drain it really well. Use kitchen paper to make sure as much moisture as possible is removed before adding it to the quiche.

The reverse is true for the cheese used to top the quiche. My preference would be to use a ready grated mozzarella as too much moisture will sink into the quiche filling and change the texture.

You can find more recipes featuring mozzarella in my collection of The Best Mozzarella Recipes.

For the lowdown on using salt to properly season and enhance the flavour of your food, check out my Ultimate Guide on How to Use Salt.

There is guidance about which salt to use when, salt alternatives, using salt when baking and even what to do if you add too much salt!

Bacon

There are effectively 4 main types of bacon in the UK. Back bacon and streaky bacon with each being available both smoked and unsmoked. I am largely an unsmoked back bacon kind of girl but this is an occasion where I prefer to use streaky smoked bacon. But just use your favourite.

Cream

I have specified whipping cream in the recipe as this gives just the right texture I am looking for. But double cream would work equally as well.

I am often a huge fan of substituting cream for creme fraiche in recipes but when mixing with eggs, I don&rsquot think it works. The texture is not quite right. Single cream would be your best alternative to reduce the fat content a little.

Chives

Please use fresh chives! If dried are you only option, you would really be better leaving them out.

Be Flexible

You can adapt almost everything in this recipe except for the egg mixture. And even then you can choose which cream you use. I&rsquove already talked about what other pastries you could use above.

You can use ready cooked ham or even another meat like chorizo or chicken (or both!) to vary the meat element.

Another option would be to include any melty cheese as well as, or instead of, the mozzarella. You can equally use any cheese on the top. More mozzarella if you&rsquod like to keep it mild or you could switch it up entirely and use something a bit out there like mexicana. (That would go rather well with that chicken and chorizo I mentioned above!).

To go totally out there, instead of adding a layer of plain fried mushrooms, you could make my Creamed Oregano Mushrooms and use that as a layer at the bottom instead. Decadent!

The vegetables are again totally interchangeable. Roasted red peppers, caramelised onions or even asparagus would be lovely additions or substitutions. Just make sure everything is cooked before adding to the quiche crust.

The other option to mix the recipe up is to either make mini quiches, individual portion size quiches or change the shape. Who cares if a square quiche isn&rsquot traditional, only got a square dish? Use it! Alternatively use a shallower quiche dish and halve the filling ingredients.

Make it Vegetarian

Don&rsquot add the bacon. Or substitute the bacon for a veggie alternative. And ensure that your cheese is made with vegetarian rennet. You should then be good to go!

Make it Vegan

I love to talk about the substitutions that you can make to my recipes to make them vegan friendly. Most of the time that&rsquos quite easy to do but this Bacon Quiche recipe really does hinge on the eggs. You can sub the cheese, sub the bacon and use plant-based cream but at the end of the day, I think you might just have to skip this one. Sorry!

Saying this, there are quiche like options available to you. Tofu can be used as a substitute for the egg like with this Simple Tofu Quiche from The Minimalist Baker.

For a fun puff pastry recipe which is much easier to make vegan, have a look at my Puff Pastry Asparagus Wraps. Alternatively, if you are looking for a pure vegan puff pastry recipe, you should check out my Vegan Sausage Roll recipe.

Make it Allergy Friendly

This recipe is free from nuts.

Gluten Free: You can now buy pretty decent gluten free pastry. Especially in the freezer section. Ensure that you use a gluten free flour when rolling out and you should be grand.

Dairy Free: You will need to make sure that the pastry being used is suitable for vegans. Most ready made commercial pastry is already dairy free (not the all-butter kind) or you can make my Homemade Puff Pastry using baking fat rather than butter. You will also need to use a dairy free cream and dairy free cheese substitutes.

Egg Free: Egg allergies will unfortunately be as difficult to accommodate as vegans for this recipe. I think you will have to take a pass. Sorry again.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.


Cheese or no cheese?

The Good Food recipe also commits the dreadful sin of including cheese in its filling – to be fair, this is a foodie shibboleth with some legs, if Elizabeth David was able to observe back in 1960, that, although Parisian and English cooks often add Gruyère, "Lorrainers will tell you that this is not the true quiche lorraine, whose history goes back at least as far as the sixteenth century."

As with my shortcrust pastry blinkers, I firmly believe it's impossible for me to not to be seduced by cheese, but actually, thinking sensibly, it makes the custard rather salty, which in turn detracts from the bacon, and distracts from the more delicate flavour of the egg. The latter is also true of the nutmeg in the Prawn Cocktail Years recipe, which, in this context, reminds me unpleasantly of a British custard tart.


Mini Puff Pastry Quiche

It’s sometimes tough to live such a far distance from my family. Especially on days like Mother’s Day, I wish I could just make a big pot of coffee and sit down to a warm home-cooked brunch with my mom. I know she would love that so much more than any necklace or perfume!

These mini quiche may look small, but they pack major flavor. With roasted red peppers and fresh herbs, every bite is lil’ bit of bliss! Not only are they ridiculously easy, but they’re perfect for every one of life’s little occasions, big or small!

Make these beautiful little bites for your mom this Mother’s Day, or anyone special in your life. They’ll love these perfectly crispy, pillowy soft puff pastry quiche for brunch, and you will too!

For lots more breakfast and brunch recipes, click here. You can also see my tips, below, on how to keep springtime entertaining quick and easy!


Ingredients

  • 1 roll of puff pastry dough or use a homemade pie crust
  • 8 ounces lean bacon (or use lardons if you can get them)
  • 4 large eggs
  • 1 and 1/2 cups crème fraîche or whipping cream
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 1 cup diced Gruyère, Emmental, or Swiss cheese

Directions

  1. Begin by blind baking the tart shell. Fit the pastry dough to a 10 inch tart pan, pressing it firmly to the edges and bottom of the pan. Use a rolling pin to roll over the top and pinch off any extra dough. Prick the tart shell in dozens of places with the tines of a fork, then place the tart pan in the freezer for at least 20 minutes.
  2. Preheat the oven to 400° F. Remove the well chilled tart shell from the freezer and immediately place it in the hot oven to bake for 10 minutes. Remove from the oven and allow to cool.
  3. Slice the bacon in 1/4 by 1 inch strips and fry in a small skillet on low heat for about 5 minutes.

  • All-purpose flour for work surface
  • 1 sheet puff pastry, thawed if frozen
  • 2 slices cooked bacon, chopped
  • 1 ¼ cups shredded Gruyère cheese, divided
  • 3 large eggs
  • 1 cup reduced-fat milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon ground nutmeg

Preheat oven to 400°F. Lightly coat 9 cups of a muffin tin with cooking spray.

Sprinkle a clean work surface with flour and lay unfolded puff pastry on top. Roll into a 12-inch square, then cut into 9 equal squares. Press a square of dough into a prepared muffin cup, making sure it comes to the top and tucking any excess under. Repeat with the remaining dough pieces.

Sprinkle bacon and half the cheese on top of the crusts. Whisk eggs, milk, salt, pepper and nutmeg together in a medium bowl. Pour about 1/4 cup egg mixture into each cup and sprinkle with the remaining cheese.

Bake, rotating the pan once, until the filling is set and the crust is golden brown, about 30 minutes. Let cool in the pan for 15 minutes before removing to a wire rack to cool to room temperature.


How to bake the perfect quiche

Quiche is one of those classic dishes with mass appeal - a bit old fashioned but hard to refuse.

An enticing blend of eggy, cheesy goodness encased in pastry, it is an indulgence that won't break the bank, only the scales if consumed too frequently. Quiche is definitely a sometime food!

Found everywhere from bakeries to supermarkets, cafes to catering menus, quiches can vary greatly not only in quality but also in execution. Variables include the type of pastry and cheeses used, the richness of the custard, and the combination of ingredients added for the filling.

There are even recipes for pastry-free versions out there not to mention the quiche's quick turnaround cousin the frittata.

My personal favourite is spinach and feta with a bit of nutmeg sprinkled into the custard. But undoubtedly the best-known is quiche Lorraine. This was named not after a person but after the region of France where it originated and features that other ingredient so often paired with egg - bacon.

Traditional Lorraine recipes do not include cheese but modern versions often call for it.

Tips from a pastry chef (and his recipe)

Pastry chef Christopher Thé says these days there are no hard and fast rules when it comes to making quiche.

Some people will prefer puff pastry over the more commonly used shortcrust. Others will lighten up their custard by using milk instead of cream. As for fillings, Thé says anything that goes well with egg is worth exploring.

He makes three varieties, the biggest seller being the caramelised onion and goats curd with walnut. The others are a Lorraine (a really smoky bacon is key) and a mushroom (Swiss Browns have a good flavour).

"When you don't have enough filling I tell the guys here it's like a sandwich without the meat," he says.

One of the most useful tips I learned from Thé is to leave the rings out of the bottom of the tart pans and instead place them on a baking paper lined tray. This should help the bottom of the tarts to brown. He makes small quiches (12cm), so doesn't have to blind bake the pastry, thereby cutting quite a few steps out of the process.

Another tip is to run a chopstick around the quiche so the solid ingredients in the filling don't all sink to the bottom.

"For us the aim is to get the outside golden and the inside just set like scrambled eggs," he says.

"That's the real skill there - you don't overcook the eggs or undercook the pastry. But if you're worried about that just blind bake your pastry."

Here's a summary of Thé's other tips:

  • If you leave the butter a little bit speckled when you rub it into the flour you'll get a flaky pastry.
  • He doesn't use gruyere, he prefers a mozzarella or some other kind of stretchy curd cheese.
  • Don't bake it too fast or it will puff up and then sink and become rubbery.
  • Thickened cream can help stop the mixture from spilling out when the tray is put in the oven.
  • Adding extra egg yolks to the custard can prevent it from going rubbery

Christopher Thé's quiche recipe
Makes around 10 individual quiches (12cm diameter tart pans)

Pastry
400 g plain flour
200 g butter
Pinch of salt
140 ml milk (slightly warm)

Custard
1 dozen eggs
900 ml thickened cream
3 extra egg yolks
Shredded mozzarella cheese
Salt and pepper

Filling
Whatever takes your fancy.

To make the pastry, mix the flour, butter and salt to crumb. Add the slightly warmed milk and mix until combined. Do not over mix. Let it rest in the fridge for an hour then roll out the pastry to a thickness of 2-3mm. Use this to line your well greased tart pan. If making small quiches you won't need to blind bake the pastry. For a family sized quiche you'll need to include this step.

Preheat the oven to 200 degrees. To make the custard combine the eggs, cream and extra yolks into a bowl and whisk until combined. Season well. Add two tablespoons of mozzarella and a filling of your choice to each pastry case before pouring in the custard.

Once filled, bake it the oven for 15 mins at 200 degrees, then lower the temperature to 180 degrees and bake it for a further 10 mins, then drop it to 150 degrees and bake it for a final 10 minutes.

RECIPE ROADTEST

This pastry was easy to make and handle and had a lovely smooth taste without being too buttery, making it a good base for the filling and custard, which is pretty rich. Having been burnt before by the blind baking process (no pun intended) I opted to make individual quiches and can honestly say it took so much stress out of the process I'm tempted never to make a large quiche again.

I made two combinations. Spinach and feta and, inspired by Thé, a caramelised onion and goat's cheese. Both were lovely but the latter was very rich. "Delicious but full on" was how my taste tester described it. I think next time I'll make my custard half cream, half milk, just to lighten it up a bit and serve it with a green salad.

Overall this was an easy recipe to execute and led to an impressive end result. Anyone who subscribes to the 'real men don't eat quiche' philosophy doesn't know what they're missing.