Wondering how to use up some leftover cheese in the fridge somehow evolved from, “Wouldn’t it be nice melted into a jacket potato…” to, “Hey! I could make a quiche!”
On a week night.
Following a recipe from BBC Good Food, the pastry kept breaking when rolling out, and I never thought it would hold together. Being pushed for time, rather than let it rest in the fridge for 10 minutes I popped it into the freezer for 5… I didn’t hold out much hope.
Add the custard and bake for 25 minutes. Upon removal, the quiche was a large dome of golden, inflated mousse. But after just a couple of minutes resting on the kitchen counter, the dome fell, and there was a pretty good looking quiche.
In spite of all the fat in the pastry and custard, it was surprisingly light. A stressful 40 minutes was definitely rewarded, not least because the other half will provide dinner for tomorrow too.
I probably won’t try this on a Wednesday night next time.