Quiche

I’d never heard of quiche until I came to the UK. I had however heard of eggy pie (the American version depending on where you live) but I’d never had it.

However my mother in law introduced me to quiche and I do like it. Quiche is all about what you put in it.

My favourite is mushroom, but I like peppers as well and sometimes onion. Mark likes it with bacon as well as mushroom & onion.

I think the key to a good quiche is the egg to cheese ratio. Otherwise it’s too eggy.

So here is the recipe that my mother in law passed onto me that’s worked every time (except the first time I didn’t cook the mushrooms first!).

Quiche Pastry

¼ cup lard (at room temperature) or Crisco
½ cup self raising flour
1 table spoon milk
1 table spoon water

Mix the above together in a bowl until it holds together, the lard should be at a temperature that will allow you to blend it (otherwise it’s hard as rock).

Chill in the fridge for 1 hour (this helps when it’s time to roll it out).

Once the hour is up, roll pastry out onto a floured surface and place into quiche pan or shallow pie pan.

Quiche

3 eggs
1 cup of milk
1 cup of grated cheddar cheese

Mix the eggs and milk with a whisk.

If you want anything else, onions, mushrooms, bacon etc make sure it has been cooked first before putting into the quiche otherwise it won’t work.

Pour into prepared quiche pan. Sprinkle grated cheese on top.

Bake at 200C for 20 to 30 minutes. Let rest for about 5 minutes before serving if you’re having it hot. This can be eaten cold as well.