Recipes

How To Make The Ultimate Quiche At Home

By Ben Tyers
15th Apr 2020

quiche-recipe

There's nothing quite like having a quality quiche recipe in your arsenal—especially when you find yourself with an abundance of eggs.

One recipe is great, sure. But with a basic quiche recipe being so versatile it's easy to mix up your fillings based on what you have in your fridge or pantry.

Here is a great quiche recipe courtesy of Australian Eggs. Below you'll find a base recipe, along with four filling recipes.

Ingredients

Base

  • 220g frozen shortcrust pastry case
  • 3 eggs
  • 125ml (1/2 cup) pure cream
  • 2 tbs finely grated Parmesan cheese

Leek, Ham & Mushroom Filling

  • 1 tbsp olive oil
  • 75g shortcut bacon, sliced
  • 1 small leek, thinly sliced
  • 150g button mushrooms, sliced
  • 1 garlic clove, crushed
  • 20g (1/4 cup) grated cheddar cheese
  • Chopped chives, to serve

Broccolini & Feta Filling

  • 1 bunch broccolini, trimmed, blanched
  • 1 tbsp chopped fresh flat-leaf parsley
  • 40g feta cheese, crumbled

Roasted Pumpkin, Ricotta & Sage Filling

  • 1 ½ cups roasted pumpkin cubes (or other roasted veg such as sweet potato)
  • 1 tbsp chopped fresh sage
  • 80g (1/3 cup) fresh ricotta cheese, crumbled

Cherry Tomato, Asparagus & Goats Cheese Filling

  • 1 bunch asparagus, cut into 6cm lengths (blanched)
  • 100g cherry tomatoes (halved)
  • 40g soft goat’s cheese (crumbled)
  • Basil leaves, to serve

Method

Base

  1. Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice.
  2. Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan.
  3. Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold.

Leek, Ham & Mushroom Filling

  1. Heat oil in a large non-stick frying pan. Cook bacon and leek, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3-4 minutes or until mushrooms are golden. Arrange mushroom mixture and grated cheese over pastry base in step 3.
  2. Continue with Step 3 of the Basic Quiche Recipe above. Serve scattered with chopped chives.

Broccolini & Feta Filling

  1. Arrange broccolini, parsley and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above.

Roasted Pumpkin, Ricotta & Sage Filling

  1. Arrange pumpkin, sage and ricotta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above.

Cherry Tomato, Asparagus & Goats Cheese Filling

  1. Arrange asparagus, tomato and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above. Serve scattered with basil leaves.

There you go, a quiche that will keep you staving off hunger for a few days. Don't keep it in the fridge any longer than three days. You can freeze slices for future eating.

Feel like cooking something else? Check out our Recipes section.

Image credit: Skyla Design

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