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
- Make shortcrust pastry as per the FFT recipe
- Roll out pastry to line a greased flan dish
- Trim the edges so it is flush to the edge of the dish
- 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
- Cook the pastry in a medium oven for 10-15 minutes or until the pastry is firm to the touch
- Add the vegetable filling and cover with a light sprinkling of cheese
- 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
- Add the dried herbs, salt and pepper and mix well
- Pour into the pastry case, over the other ingredients and shake to mix
- 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
