An easy cheese quiche with homemade pastry. The simple pastry is made from flour, butter, egg and water, while the filling is egg, cheese, cream, milk, salt and pepper. Uncomplicated yet satisfying.
There's something so comforting and nostalgic about a simple Cheese Quiche. And sure, you can find a version of this in your local supermarket. But once you've had the satisfaction of making one yourself, it's hard to go back to store-bought! This simple recipe is super cost-effective too. It only has 6 ingredients in it and they are mostly pantry staples.
Feel free to customise your quiche with your favourite protein or veg. I have a lovely Crustless Courgette Quiche on my website made with grated courgette, spring onion and ham.
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Ingredient notes:
- Flour: This recipe calls for plain white flour - no raising agent required.
- Eggs: I use regular size 7 eggs in most of my baking.
- Cheese: Feel free to use your favourite type of cheese. I like Tasty because as the name suggests, it's full of great flavour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add flour and butter to a food processor and pulse until it resembles crumbs. Add the egg and water, then pulse until a dough forms.
Knead together a few times to form a ball then wrap in cling film. Place in the fridge or freezer to chill for one hour.
Preheat the oven to 180°C fan bake. On a well-floured bench, roll out the dough until large enough to cover your tart tin.
Add the pastry to the tart tin, pressing down. Prick the base all over with a fork, then add baking paper and pour rice or baking beans on top. Bake for 15 minutes, then remove the baking paper and rice/beans and bake for five more minutes.
Mix together all the filling ingredients in a large jug. Once the pastry has baked, pour in the filling.
Reduce the oven temperature to 160°C fan bake and bake for 30 minutes until golden and cooked through.
Remove from the oven and let the quiche sit and set for 15 minutes. Carefully remove the tart tin. This can be served warm or cold with relish and a side salad.
Recipe FAQs:
Blind baking is the process of baking a pie crust before the filling goes in. An uncooked filling needs to go into baked pastry to stop it from going soggy. To blind bake, place a piece of baking paper on top of the uncooked pastry, then either add pie weights, baking beans or uncooked rice. The weight prevents the pastry from puffing up.
The world is your oyster when it comes to additions to this quiche (although I wouldn't suggest using actual oysters...). Feel free to add some protein in the form of ham, salami, bacon, cooked chicken or sausage. Great veggies to add include mushrooms, tomatoes, spinach, spring onion etc etc. Feta is another great addition.
Storage:
Store any leftover cheese quiche in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot. Or, enjoy cold.
Cheese quiche can also be frozen. Store in an airtight container or freezer bag in the freezer for up to three months. Defrost completely before reheating.
Top tips:
If you don't have baking beads to blind bake, you can just use some plain rice. I use the same rice over and over. Just allow it to cool then store in a jar or container until the next time you need it.
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Cheese Quiche
An easy cheese quiche with homemade pastry made from flour, butter, egg and water. The filling is egg, cheese, cream, milk, salt and pepper.
Ingredients
Pastry
- 200g flour
- 100g butter, cold
- 1 egg
- 30ml water
Filling
- 3 eggs
- 150g tasty cheese, grated
- 100ml cream
- 100ml milk
- ½ tsp white pepper
- ½ tsp salt
Instructions
- Add flour and butter to a food processor and pulse until it resembles crumbs. Add the egg and water, then pulse until a dough forms.
- Knead together a few times to form a ball then wrap in cling film. Place in the fridge or freezer to chill for one hour.
- Preheat the oven to 180°C fan bake.
- On a well-floured bench, roll out the dough until large enough to cover your tart tin.
- Add the pastry to the tart tin, pressing down. Prick the base all over with a fork, then add baking paper and pour rice or baking beans on top.
- Bake for 15 minutes, then remove the baking paper and rice/beans and bake for five more minutes.
- Mix together all the filling ingredients in a large jug. Once the pastry has baked, pour in the filling.
- Reduce the oven temperature to 160°C fan bake and bake for 30 minutes until golden and cooked through.
- Remove from the oven and let the quiche sit and set for 15 minutes.
- Carefully remove the tart tin. This can be served warm or cold with relish and a side salad.
Notes
- Blind Baking: Use baking paper and weights like rice or baking beans to keep the pastry from puffing up during the initial baking phase.
- Let the quiche cool slightly before cutting to help it set and make slicing easier.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 205mgSodium: 525mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 15g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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