Recipes

Quiche

Ingredients
  • 10 Portions

    Free range eggs 5

    Milk 320ml

    Mixed herbs 1 tsp

    Salt 1 pinch

    Pepper 1 pinch

    Cheese – Grated Sprinkle per quiche

    Vegetable filling – Onion, tomato, chives As needed

    Shortcrust Pastry As needed

     

  • 50 Portions

    Free range eggs 25

    Milk 1.6ltrs

    Mixed herbs 5 tsp

    Salt 5 picnhes

    Pepper 5 picnhes

    Cheese – Grated Sprinkle per quiche

    Vegetable filling – Onion, tomato, chives As needed

    Shortcrust Pastry As needed

     

  • 100 Portions

    Free range eggs 50

    Milk 3.2ltrs

    Mixed herbs 10tsp

    Salt 10 pinches

    Pepper 10 pinches

    Cheese – Grated Sprinkle per quiche

    Vegetable filling – Onion, tomato, chives As needed

    Shortcrust Pastry As needed

     

Method
  1. Make shortcrust pastry as per the FFT recipe
  2. Roll out pastry to line a greased flan dish
  3. Trim the edges so it is flush to the edge of the dish
  4. Using a fork prick the pastry all over, this allows steam to escape during blind baking, preventing the pastry from cracking or shrinking too much
  5. Cook the pastry in a medium oven for 10-15 minutes or until the pastry is firm to the touch
  6. Add the vegetable filling and cover with a light sprinkling of cheese
  7. In a measuring jug, crack in the 5 eggs and beat, pour in the milk to the eggs and measure up to the 1 pint mark
  8. Add the dried herbs, salt and pepper and mix well
  9. Pour into the pastry case, over the other ingredients and shake to mix
  10. Cook in a medium oven for 30 minutes or until the egg is cooked through and golden on the top
Key Points
Allergens

Wheat, Milk, Eggs