Sunday, August 10, 2008

The World's Easiest Quiche Recipe

Without wanting to alienate any real men out there (where were you in the 80s if you missed that reference?), in my opinion, a quiche is a great, simple meal. Fillings are limited only by your imagination and palate, and they are fast, and failsafe to make. Tradition suggests either ham or spinach with cheese, but you can really play with whatever you have in your fridge (maybe sun dried tomatoes and cheddar or pear and blue cheese or smoked salmon and ricotta or asparagus and bocconcini, just go for it!) The attached picture shows caramelised onion and goats cheese.

I learnt this recipe doing counter lunches at the Kay Bee Hotel in Surry Hills (hello Tina if you are out there). You can use whatever pastry you have to hand, but I like filo for home, because it is thin, I always have some in the freezer and if you leave the ends overhanging your tart tin, you get a very dramatic effect. If you are entertaining, spare yourself some of the work by buying pre-baked tart shells.

Quiche - the Easiest Recipe

600 ml thickened cream
6 large eggs, lightly beaten
filo pastry or tart shells
salt and pepper
butter or olive oil spray
grated cheddar or other cheese

Mix cream and eggs together, and season to taste. Grease a flan or tart tin with a removable base, and place it on a baking sheet. Lay 6 or 8 sheets of filo in the tin, leaving overhanging edges, and making sure the whole tin is lined. Brush the top sheet with melted butter (or spray lightly with olive oil spray). If you are using a cheese, sprinkle it over the base, then place your fillings on top. Depending on the shape of your fillings, you may want to create a pattern, or maybe just a random sprinkling. Carefully pour in the batter. You can sprinkle some more cheese or herbs on top if you like. Bake at 180C for 30-40 mins (less for small tart shells) or until puffed and golden, and the batter is set in the middle. Allow to cool in the tin. Serve warm or at room temperature.

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