Country of origin: France/England
I’ve never made quiche before, but I’m glad I finally did. A useful item to make in advance and delicious both hot or cold, with a crispy salad. It’s basically some version of pastry (commonly shortcrust), ingredients of your choice, baked in a rich egg and cream custard.
It takes a while due to the chilling of the dough and blind baking etc, but you can prepare the filling while you wait. I had to do some hole-repairing but it didn’t leak in the end, phew.
I used a Nigel Slater recipe for salmon and watercress quiche. Whilst it was very rich and filling, I would prefer something with a little more sharpness, for example roast vegetables and goat’s cheese, and have since tried asparagus with goat’s cheese, which was a great combination.
To make this recipe less calorific and stodgy, I’d like to try this recipe for an olive oil crust, and try using half milk and half cream for the filling.