I’d love to post the recipe for this, but it mostly comes from one of those recipe cards you can pick up in supermarkets (it was Waitress for this one).
The recipe calls for a pack of shortcrust pastry, but we followed the techniques picked up from John Whaite and made our own.
The filling was chopped cherry tomatoes and some slivers of streaky bacon which had been fried. Once the pastry had been blind baked, these were added to the tart case. I then mixed 4 large eggs, 150ml of double cream and about 100ml of milk and poured this into the tart case over the other ingredients.
Into the oven at 190ºC for about 35 minutes and it came out looking beautifully brown on top with a little bit of a wobble. We had to hefty slices for dinner and there’s more left over to reheat tomorrow.
Years ago, before I really started cooking, supermarket bought quiche was my go to “I can’t think of anything to make” dinner. Not any more!