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Cheese Quiche in a white flan dish on a blue cloth
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1 from 1 vote

Cheese Quiche

Cheese Quiche is perfect for lunch, dinner or a picnic and uses a quick and easy way to make the pastry without rolling it out.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: British
Servings: 6 generous servings
Author: Susie@Everyday Cooks

Ingredients

For the pastry case:

For the filling:

  • 250 g grated cheese see tip
  • Salt and pepper
  • Ground nutmeg
  • 3 large eggs
  • 250 ml milk
  • 10 ml cornflour/cornstarch

Equipment

24cm/9-inch china flan dish

Instructions

Preparation:

  • Set the oven to 200°C/180°C fan/gas mark 6/400°F
  • Lightly grease the flan dish with butter
  • Grate the cheese.

For the Pastry Case:

  • Press the pastry into the flan dish with your fingers or use a pre-cooked case
  • Blind-cook the pastry case for 10 minutes
    I.e. put a piece of baking parchment on the pastry and cover with baking beans (to stop the pastry rising)

For the Cheese Quiche:

  • Sprinkle two-thirds of the cheese evenly over the base.
  • Season generously with salt and pepper. Grate some nutmeg over (or sprinkle 2-3ml if pre-grated)
  • Blend the eggs, milk and cornflour in a processor or with a mixer and pour over the filling
  • Sprinkle the rest of the cheese over the quiche
  • Bake for 25-30 minutes until golden brown on top.

Notes

Everyday Cooks Tips:

Variations:
  • Add 8 halved cherry tomatoes or
  • 2-3 slices ham cut into 1cm squares or
  • a small tin of sweetcorn
Batch cook:
  • Double the recipe to make two 24cm quiches or an 18cm quiche and a 28cm quiche
Storage:
  • Cover in clingfilm and store in the fridge for up to 3 days
  • Double-wrap in clingfilm and freeze for up to 3 months