My quiche recipe has been a massive hit with family and friends for years, and the homemade quiche crust only takes minutes to make in a food processor so there’s no kneading involved.
Rustic and made with love is what home cooking is all about so don’t be afraid of the pastry. My 2 year old helped make this one for dinner last night, and I love all the bubbly bulging edges his sweet little fingers have formed.
You can add or omit any ingredients from the quiche filling just keep the egg mixture as is. Tomatoes, fried onion or capsicum and roast pumpkin cubes all make a lovely addition.
Here’s what you’ll need to get started.
1.5 cups of plain flour (plus extra for rolling)
125g ice cold butter (grated)
1 large egg
1/2 teaspoon salt
1/4 cup of water
6 large eggs
150ml thickened cream
1/2 cup of full cream milk
1.5 teaspoons Vegeta
1 cup of diced bacon
1 cup of grated tasty cheese
2 spring onions finely sliced
White pepper to season
Pre-heat oven to 180c fan forced.
For the butter, If it’s a warm day you can pop it in the freezer for 15 minutes prior to grating and be sure to fold the paper back and use that as a handle so the butter isn’t slippery in your hands and you injure yourself grating.
Place the butter and flour in the food processor and pulse for approximately 15 seconds or until it resembles a sandy like crumb.
Add the egg, salt and water and blitz again until a soft ball forms. It won’t be a solid ball as this pastry is super soft resulting in a buttery melt in the mouth crust, so use a spatula or spoon to remove from the processor, wrap into a ball in cling wrap and into the freezer for 15 minutes to chill.
Place the extra flour onto the bench or silicone mat and rolling pin, and roll the dough out to around 1cm thickness or until it fits your quiche or pie dish.
Press in firmly and add a sheet of baking paper to the pastry, add baking beads or pie weights (you can use dry rice or pulses too) and bake for 20 minutes.
While the pastry is blind baking you can prepare the filling. To a large bowl add the eggs, milk, cream, vegeta and pepper and whisk to combine.
Carefully remove the baking paper and weights from the pastry and add your spring onions, bacon and cheese. Pour over the egg mixture and bake for 40 minutes or until the pastry and top of the quiche is lovely and golden.
We serve with chips and salad, the leftovers and enjoyed cold or reheated.