- 8 0z plain flour
- 5oz unsalted butter
- 2-3 tbsp water
For the filling:
- Handful of chopped up broccoli
- Packet of bacon chopped up
- 50ml double cream
- 4 eggs beaten
- Splash of milk
- 1 big chopped onion
- Chunk of mature cheddar cheese grated
- Salt and pepper
Making quiche is dead easy and much nicer than the soggy supermarket bought ones. They’re a bit like scotch eggs really, better home made!
Rub the butter into the pastry to make breadcrumbs and then mix in the water until it forms a coherent pastry dough. Chill in the fridge.
Sweat off the onion and bacon until caramelised and then add the broccoli. Take off the heat when the broccoli turns bright green.
Roll out the chilled pastry and blind bake on gas mark 4 for 10 minutes. Fill the pastry case with the onions, broccoli and bacon. Sprinkle lots of cheese over the filling. Make the egg mixture by beating the eggs, milk and cream together, season and then pour over the quiche filling. Pop in the oven for half an hour until the filling doesn’t wobble when gently shaken. Best served hot from the oven!