Quiche Lorraine

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.

From scratch.

Real men eat quiche … Providing this recipe works from @bbcgoodfood

A photo posted by Two Hungry Boys (@twohungryboys) on

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.