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 (e.g. onion, tomato, chives): As needed
• Shortcrust Pastry: As needed
50 Portions
• Free Range Eggs: 25
• Milk: 1.6L
• Mixed Herbs: 5 tsp
• Salt: 5 pinches
• Pepper: 5 pinches
• Cheese (grated): Sprinkle per quiche
• Vegetable Filling: As needed
• Shortcrust Pastry: As needed
100 Portions
• Free Range Eggs: 50
• Milk: 3.2L
• Mixed Herbs: 10 tsp
• Salt: 10 pinches
• Pepper: 10 pinches
• Cheese (grated): Sprinkle per quiche
• Vegetable Filling: As needed
• Shortcrust Pastry: As needed
Method
1. Make shortcrust pastry (see FFT recipe)
2. Roll out pastry and line a greased flan dish
3. Trim edges flush to dish, prick base with a fork
4. Blind bake in medium oven for 10–15 mins until firm
5. Add vegetable filling and sprinkle with cheese
6. Beat eggs, add milk to 1 pint level
7. Stir in herbs, salt, pepper
8. Pour over filling in pastry case and gently shake
9. Bake in medium oven for 30 mins until set and golden
Key Points
Allergens
Wheat, Milk, Eggs
