Easy Quiche Recipe
Using ready-made pastry is the way to go - who has time to make pastry?!
Use the basic quiche recipe to make it your own, add just the onions for a cheese and onion quiche, or add ham for a cheese and ham quiche.
A nice slice of this with a cuppa will do the trick as a snack, or of course, serve with a side salad makes for a perfect lunch.
Equipment
You really do need a 23cm (9-inch) loose-bottomed tart tin for this otherwise, you won't be able to get the quiche out without it breaking - been there, done that!
Once you have a loose-bottomed tin you'll wonder how you ever managed without one.
Recipe Top Tips!
- Don't be tempted to rush cooking the onions or they will taste raw.
- Don't leave the salt out or your quiche will taste bland.
Ingredients
- Cheddar cheese
- salt
- eggs - free range of course
- milk
- baby tomatoes
- ready-made shortcrust pastry
- unsalted butter and oil - for frying
- onions
Once your quiche is cooked, allow it to cool for about 5 minutes before carefully transferring it to a wire rack to cool properly- unless you are serving them hot. Serve hot, warm or cold with a nice leafy salad.
This post was updated in April 2023 so this bit about the oven is old news!
Readers of this blog may have seen my post about my fancy pants' new Stoves Sterling Oven and Hob which has a rather marvellous 'Intensive bake' option.
It's perfect for cooking quiches and tarts since it eliminates the need to 'blind bake' the pastry first.
Using base and top heat with a fan, for me anyway, is a good thing since I'm put off of baking because of the faff of having to part cook and then return to the oven - it's too much of a botheration!
You might also like my Easy Crustless Quiche Recipe, no pastry means far fewer calories! If you're counting of course.
Or this Cheese and Spring Onion Quiche 😋
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Cheese and Tomato Quiche
Ingredients
- 1 x 500g ready-made block of shortcrust pastry
- 180g Cheddar cheese - grated
- 150ml milk
- 4 eggs - Free Range of course
- a big pinch of salt
- 10g unsalted butter and a tiny amount of oil - for frying
- 2 large onions - thinly sliced
- a few baby tomatoes - sliced
Instructions
- Roll out your pastry and line your tin with pastry, overlapping the edge, since the pastry will shrink a bit when cooked.
- Prick the bottom of with a fork (or use baking beans) this is so the pastry doesn't rise in the middle and bake the pastry for about 10 to 15 minutes.
- *If your oven an 'Intensive Bake' feature there's no need to do this, just pour the mixture into your pastry-lined tin*
- When it comes out of the oven allow the pastry to cool (still in the tin as we're not finished yet). Trim the pastry around the top edge with a sharp knife.
- Heat the butter and oil in a frying pan and fry the onions until nicely softened - covering with a lid will speed up the cooking. Stir now and then, don't let them colour, just soften. It's important not to rush this otherwise the onions will taste raw.
- Get a jug as it will be easier to pour the mixture later. Mix together the milk, eggs, and cheese (keep back a small amount of cheese for the top) and add a big pinch of salt.
- Add a little of the egg mixture to the softened onions and stir, then spoon into the pastry-lined tin.
- Pour the rest of the remaining egg mixture over and fill it almost to the top.
- Arrange the sliced tomato over the top and sprinkle with the remaining cheese.
- Put the tin onto the middle shelf of your preheated oven and bake for 25 to 30 minutes until the egg has set and is nice and golden.
- Allow it to cool for about 5 minutes before carefully transferring to a wire rack to cool properly - unless you are serving your quiche hot of course.
- Serve hot or cold with a nice leafy salad.
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Jan