I was never been a huge fan of Quiche. Despite having a Quiche that shares my name, Quiche Lorraine, I've been nonplussed by it. It's not for lack of sampling, I've tried them from various places and have found them passable but hardly something to get excited about. Until my friend M made me a Quiche. Then the doors to the Secret Quiche Fan Club opened and I finally saw the light. In a semi religious moment I bulldozed my way through a quarter of her quiche and would have gone back for more were it not for decorum.
The key to this quiche is the pastry: flaky, buttery and golden, the addition of cream cheese giving it that extra deliciousness. It will have you ditching your regular savoury pie crust for this quiche crust permanently. As for the word Quiche, every time I hear the word I remember a quote from Designing Women (that great 80's sit-com, yes 80s sit-com addict here) where one of the characters called a Quiche a "Quickie". And in the way I was disappointed to learn that Dixie Carter who played the liberal Julia Sugarbaker was in fact a conservative in real life, I was conversely elated when I tasted this quiche. Dixie let me down but M's recipe didn't. And don't forget, now that Springtime is upon us in the Southern Hemisphere, Quiche also happens to be perfect picnic food.
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Perfect Picnic Quiche
- 200g cream cheese
- 125g cold butter
- 1- 1 1/4 cups plain flour
- 1/2 cup grated cheese
- 200g proscuitto
- 3 spring onions
- 2 tablespoons parsley
- 2 tablespoons plain flour
- 1 tablespoon mayonnaise
- 5 large eggs
- 1-1 1/4 cups milk
- handful cherry tomatoes
- 75g Danish feta, torn into small pieces
Step 1 - Preheat oven to 220c. Place a baking tray in oven to preheat.
Step 2 - Chop cream cheese and place in microwave proof jug. Cover and microwave until soft.
Step 3 - Working quickly, grate cold butter and add to cream cheese and mix well. Stir in 1 cup of flour. If the dough is too soft, add the extra flour. Tip into a flan tin and lightly dust with flour and press out over the base and sides.
Step 4 - Place all fillings in a bowl except for Danish feta and cherry tomatoes and beat until combined. Pour into a pastry case. Place Danish feta and cherry tomatoes over the top and push down until they are half submerged in egg mixture. Season with salt and pepper.
Step 5 - Carefully place onto the hot oven tray and bake at 220c for 10 minutes. Reduce the temperature to 180c and bake for a further 20 minutes until golden and firm. If you want the pastry to be extra crispy, bake the base blind (no beans or rice weighing it down is necessary) for 15 minutes at 200c. Add the quiche filling and bake for 20 minutes.
Step 6 - Stand for 10 minutes.