Quiche recipe for 8 - 10 people, takes only 15 mins; recipe has plain flour, butter, icing sugar, egg yolk, new potato, spring onion, cheddar, egg, milk and double cream.
New potato, spring onion & Montgomery cheddar quiche
Course: Quiche
Servings
8 - 10
servings
Prep time
20 mins
Ingredients
- Spring Onion: 2 bunches spring onions, sliced
- Egg: 5 eggs
- Milk: 100ml milk
- Cheddar: 250g Montgomery cheddar, diced
- Butter: 140g cold butter, diced
- New Potato: 250g new potatoes, peeled, cooked and halved, or quartered if very large
- Plain Flour: 225g plain flour, plus extra for dusting
- Egg Yolk: 1 egg yolk
- Double Cream: 200ml double cream
- Icing Sugar: 1 tsp icing sugar
Directions
- Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
- Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.
