Served with a green salad and French bread, with a glass of chilled white wine, it can be turned into a great meal.
Dressing it down is also ever so easy as a meal for the family.
Serves 8 – 10
140 g cake flour (250 ml)
100 g mature Cheddar cheese (250 ml), grated
125 g butter (125 ml)
250 g carton smooth cream or cottage cheese
4 large egg yolks
2 large eggs
5 ml hot English mustard or Dijon mustard
Salt and freshly-ground black pepper to taste
250 ml Parmesan cheese
500 ml Clover long-life cream or fresh cream
1. Combine flour and cheese in the bowl of a food processor which has been fitted with the double knife
blade. Drop the butter into the bowl through the feeder tube while the machine is running.
2. Process until the mixture forms a ball.
3. Press into a greased lasagne or quiche dish, and bake at 180ºC/160ºC fan/ Gas mark 4 for
15 – 20 minutes.
4. Meanwhile, beat the filling ingredients together until smooth, either using a plunge blender or
5. Pour into pastry base.
6. Sprinkle over any additions of your choice.
7. Bake at 180ºC/160ºC fan/ Gas mark 4 for about 40 – 45 minutes. Do check for excessive browning.
8. Quiche should be almost firm in the centre.
9. Serve with salad and some crusty bread.
– 200 g ham, chopped
– 200 g smoked salmon, and 50 ml chopped chives or
– 4 leeks, washed and cut into rings and steamed lightly;
and 5 ml nutmeg
– 1 bunch fresh asparagus, steamed, and cut into sections
– 1 x 400 g tin drained artichoke hearts, cut into quarters
– 1 packet spinach, steamed, drained well, and chopped0
– 200 g steamed broad beans, 100 g cooked frozen peas,
– 1 bunch spring onions, chopped
– 100 g each Gorgonzola and Bel Paese to make a fourcheese
• Quiche may be frozen when cold.
• Freeze in portions to pop into lunchboxes.