4 QUICK AND EASY QUICHE RECIPES

As the weather warms up, this recipe for quiche 4 ways will be your season favourite! Each of these options makes one full quiche with a filling option.

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CHEESY SHORTCRUST PASTRY
SERVES 6-8 • TOTAL TIME 30 - 45 MIN

INGREDIENTS
1 1/3 cups cake flour
Pinch salt
1/2 cup (45g) grated Gruyère cheese or mature cheddar
1/2 cup (125g) cold butter, cubed
1 egg yolk
2 Tbsp cold water

METHOD
1. Combine flour, salt, cheese and butter in a food processor and blitz until it resembles fine breadcrumbs.
2. Add egg yolk and process until the crumbs clump together to form a crumbly dough.
3. Turn dough out onto a sheet of baking paper and roll to about 2cm thick (the crumbly dough will come together as you roll it).
4. Rest pastry in the fridge for 10–15 minutes.
5. Preheat oven to 180°C. Line a 23cm fluted tart tin with pastry.
6. Prick pastry base with a fork and bake for 15–20 minutes.

TO ASSEMBLE THE QUICHE

FILLING OF CHOICE

INGREDIENTS
4 eggs, whisked
1/2 cup milk 1 cup cream
Salt and ground black pepper

METHOD
1. Add filling to baked quiche base.
2. Combine eggs, milk and cream to make a custard, and season.
3. Pour custard over filling.
4. Bake at 180°C for 35–40 minutes.
5. Cool before garnishing to serve.

FILLING 1: BABY MARROW, KALE AND FETA

INGREDIENTS
2 discs (80g) feta, crumbled
4 baby leeks, sliced
3 stalks kale (or spinach), chopped
3 baby marrows, sliced
2 sprigs mint, leaves picked

METHOD
1. Combine feta, leeks, kale and baby marrows, and add to the base.
2. Season and fill with the custard.
3. Bake as directed (see above) and serve scattered with mint.

FILLING 2: CARAMELISED ONION, POTATO AND BUTTERNUT

INGREDIENTS
2 potatoes, peeled and cubed
1 small butternut, peeled and cubed
1 onion, sliced
2–3 sprigs each fresh thyme and rosemary, leaves picked + extra for serving

METHOD
1. Place potato and butternut on an oven tray, drizzle with oil and roast at 180°C for 15–20 minutes.
2. Fry onion in a pan for about 5 minutes, until caramelised.
3. Combine onion, roasted veg and herbs, and add to the base.
4. Season and fill with custard.
5. Bake as directed (see above) and serve garnished with extra thyme and rosemary.

FILLING 3: CHEESE, BACON AND MUSHROOM

INGREDIENTS
1 wedge (100g) blue cheese (or 3 discs feta), crumbled
1 packet (250g) bacon
1/2 red onion, thinly sliced
1/2 punnet (125g) portabellini mushrooms, thinly sliced
1/4 punnet (5g) fresh chives, finely chopped

METHOD
1. Fry bacon, drain on kitchen towel and slice into strips.
2. Combine cheese, bacon, red onion and mushrooms and add to the base.
3. Fill with custard.
4. Bake as directed (see above left) and serve with chives.

FILLING 4: SALMON, GOAT'S CHEESE AND CREAM

INGREDIENTS
1 packet (100g) smoked trout ribbons, torn (or 1 tin tuna, drained and flaked)
2 spring onions, sliced
1/4 cup sour cream + extra for serving
1/2 packet (50g) goat’s cheese (or 2 discs feta), crumbled
1/2 packet (20g) watercress

METHOD
1. Combine fish, spring onion, sour cream and cheese, and add to the base.
2. Season and fill with custard.
3. Bake as directed (see above left) and serve with watercress and dollops of sour cream.

Recipes & photography: Fresh Living Magazine