Quiche basic recipe

Ingredients

• 5eggs
• 100 mlcream
• 1 rollquiche or tart pastry
• 2 handfulsgrated cheese of your choice
• onefilling variation of your choice

Instructions

1. 1

   Preheat and whisk

   Heat the oven to 190°C. Whisk the eggs and cream together in a mixing bowl until smooth.

2. 2

   Mix the filling

   Choose one filling variation and stir its ingredients into the egg and cream mixture.

3. 3

   Line the tin

   Roll out the pastry on baking paper or a lightly floured work surface. Grease the quiche tin or line it with baking paper, then fit the pastry into the tin, covering the edges well.

4. 4

   Fill and top

   Pour the filling mixture into the pastry case and scatter the grated cheese over it.

5. 5

   Bake the quiche

   Bake in the centre of the oven for 35–40 minutes, until golden brown. Keep an eye on it, as ovens vary.

6. 6

   Serve the quiche

   Use a cake server to transfer the quiche to flat dinner plates.

What is quiche?

Quiche is a savoury French tart made with a pastry case and a set egg-and-cream filling. This basic version keeps the custard simple, then leaves the choice of filling open.

The combination of eggs, cream and cheese gives the filling richness, while the pastry provides a crisp, sturdy base. Choose one filling variation to make it your own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 15g protein, 26g carbs, 29g fat.

The pastry supplies most of the carbohydrates, while the eggs and cheese contribute protein and the cream, pastry and cheese provide much of the fat. The filling choice also affects the final nutrition, so serve a slice with salad or vegetables for balance.

Choosing a filling

Spinach: Use a filling variation such as spinach, as suggested in the recipe description. If it is wet, drain it well so it does not make the custard watery.

Ham or onion: These are also suggested options; chop them into manageable pieces so they are easy to distribute through the filling.

Getting the pastry into the tin

Pastry: Roll it out on baking paper or a floured surface, then ease it into the greased or lined tin. Cover the sides and edges so the filling stays contained.

Edges: Avoid pulling the pastry too tightly as you fit it, which can make it shrink during baking. The method does not specify blind baking, so add the filling to the lined case.

Mixing the custard

Eggs and cream: Whisk these together until the mixture looks smooth, then stir in the chosen filling. Mixing the filling into the custard helps spread it through the quiche.

Cheese: Scatter the grated cheese over the filled pastry case, as directed, rather than mixing it into the custard.

Knowing when it is ready

Colour: Bake the quiche in the centre of a 190°C oven for 35–40 minutes, checking it as it cooks because ovens vary. The stated visual cue is a golden-brown top.

Timing: Use the recipe's time as a guide and keep watch towards the end of baking. Let the top's colour guide you rather than relying on the clock alone.

Serving and planning ahead

Serving: Transfer portions with a cake server to flat dinner plates. The quiche is suited to serving either warm or cold.

Make ahead: The recipe description notes that it is practical to prepare in advance. Pair it with a simple salad or vegetables for a more rounded meal.

Recipe notes & tips

• Keep the oven at 190°C and bake the quiche in the centre of the oven.
• Whisk the eggs and cream until smooth before adding the filling.
• Drain a moist filling well to help keep the pastry case from becoming soggy.
• Cover the pastry edges fully when lining the tin.
• Check the quiche during the final part of the 35–40-minute bake, since ovens differ.
• Use a cake server to lift slices cleanly onto plates.

Variations

• Spinach: Choose spinach as the filling and drain it well before mixing it into the custard.
• Ham: Add chopped ham as your chosen filling for a savoury variation.
• Onion: Use onion as the filling, cut into small pieces for an even spread.
• Cheese choice: Use a grated cheese you enjoy, keeping the recipe's two handfuls.
• Mixed filling: Combine ingredients within one filling variation, then mix them into the egg and cream.

Common mistakes to avoid

• Wet filling: Excess moisture can loosen the custard; drain wet ingredients well before mixing.
• Uncovered edges: Filling may escape through gaps; make sure the pastry covers the tin's edges.
• Rough custard: Lumps can remain if the mixture is not whisked evenly; whisk the eggs and cream until smooth.
• Overbaking: The quiche may become too firm; check it during the stated 35–40-minute baking time.
• Relying only on timing: Ovens vary; keep an eye on the quiche and look for a golden-brown top.

How to store

The recipe does not give storage instructions. For leftovers, cover and refrigerate, then reheat in the oven until hot throughout, or serve cold as described.

Frequently asked questions