Quiche is a great sharing meal and your little ones will enjoy eating what Mama and Papa are eating too! Quiche is also an easy and healthy option for kids (or adult!) parties. I usually do a meaty and a veggie option.
You can use shop-bought shortcrust pastry or if you’re feeling a little bit of the chef pâtissier why not make your own! Click here to see how. Cooking with my own pastry makes me feel like a culinary goddess, if only momentarily!
170g shortcrust pastry for a 20 cm flan case (I sometimes use 6cm cases and make two different Quiche / savory tarts).
1 onion, chopped
10g unsalted butter
4 slices of rindless bacon, sliced into kiddie-sized pieces
4 large button / chestnut mushrooms, sliced
1 leek, finely sliced (optional)
150ml milk (I use full fat for Lentil)
150ml single cream
1 egg and 1 egg yolk
40g Parmesan or cheddar cheese
pepper to season
Tip: If there are any cracks in your pastry or you overfill your case, place the flan case on another baking tray to avoid any liquid dripping out into your oven when cooking. It’s a lot easier to clean a baking tray than it is the oven!
Preheat the oven to 150 (130 fan).
Saute the onion in the butter until soft but not browning. Then add the bacon and cook on medium heat for 2 minutes before adding the mushrooms (and leeks if using) and cooking for a further 2 minutes until the bacon is cooked but not browning and the mushrooms are soft.
Next mix the eggs, milk and cream together and then strain through a sieve to remove any stringy eggy bits. Add the bacon, onions and mushrooms (and leeks, if using). Season with pepper and mix in the cheese. Using a slotted spoon scoop the filling into your cooked pastry case. Next pour over the remaining liquid mixture to within about 1mm of the rim of the flan case so it doesn’t leak out.
Cook in the oven for about 35 minutes. You will know it’s cooked if you wobble the flan case and the Quiche hardly moves. Leave to cool in the flan case for a couple of minutes and then transfer to a wire rack. To remove the flan case, place it on an upturned mug and gently side off the ring. The Quiche should then slide off the base. If not, use a spatula to ease it off.
You can eat this cold, but I think it’s much tastier when hot….yummy!