Too many people say that they don’t like quiche. In my experience, quiche gets a rough press and often deservedly so. The problem is that there’s an abundance of bad quiche out there. Who’d want to bring children into a world where so many crusts are soggy, fillings are meagre and texture is akin to a fritatta left out in the rain?
Join the fight then, to bring taste and texture back to the long-besmirched picnic regular. Champion the cause of quality quiche!
For my own part, I’m focusing on three key areas that will ensure a quiche that anyone would be eager to polish off in one sitting: A dry and crumbly base, a firm, yet creamy filling and as much flavour as you can pack into every bite.
I too have been left saddened after tasting another soggy shop-bought cheese and onion quiche. My memories of the worst buffets include a quiche covered in soggy tomatoes and a bendy base. I’ve eaten more watery quiche Lorraine than I’d care to mention and always with the feeling that someone had picked all of the bacon out of my slice just before I got to it. No, quiche is at the very bottom of many a food list. Something has to be done.
The recipe I’m posting today is a favourite of mine. I first made it about four years ago after deciding that I wanted a quiche that would sate my hunger for a really cheesy flavour and the freshness of chives. I didn’t want a mere hint of cheese, I wanted an unmistakable celebration of it. With that in mind, I present to you, my first (but certainly not the last) volley in the battle for great quiche!
Chutney? Don't mind if I do.
Dimitri’s double cheese & onion quiche
500g shortcrust pastry
260ml double cream
150g Red Leicester cheese (finely grated)
100g mature Cheddar cheese (finely grated)
5 spring onions (sliced)
2 egg yolks
1 bunch chives (finely chopped)
1 tspoon black pepper
1 tspoon sea salt
Grating the cheese finely ensures plenty of cheese in every bite.
I use frozen pastry, but feel free to make your own. I begin by rolling it out on a floured surface until it is just less than a centimetre thick. I place it in a nine-inch sandwich tin (which I normally use for cakes) lined with baking paper. You can use a quiche dish or anything similar as long as it is at least an inch deep.
If you don’t have baking beans, pour in dried pasta or any type of dried bean so that they cover the base. Bake the pastry in the oven at 180C for about fifteen minutes on the middle shelf. Remove the beans and return the pastry to the oven until the base is golden. This will ensure that you avoid soggy pastry.
In the meantime, beat the eggs, yolks and double cream together in a large bowl. Add plenty of salt (so that you don’t end up with a bland quiche) and black pepper. Next, add the spring onions and chives and finally the cheese. Mix it all well so that the thick mixture has an even distribution of cheese, onions and chives. You can use other types of cheese that you like. I chose mature Cheddar for sharp flavour and the Red Leicester for colour and a mellow aftertaste.
If your pastry was overlapping, now is the time to trim it with a sharp knife. Pour the filling into the pastry and cook in the oven for about forty-five minutes. The middle needs to be set, so test it with a skewer after forty minutes. If it comes out clean, the quiche is set. Cover the quiche with tin foil if it begins to burn on top.
Let the quiche cool slightly before tucking in. This will help it to set nicely.
You can serve the quiche hot or cold. Either way, you’ll convert a lot of quiche naysayers. I guarantee it.