Warm Quiche with Salad
Ingredients
Pastry
- 50 g plain flour
- 25 g fat (mix of trex and lurpak)
- Water (just enough to bind)
Filling
- 2 eggs
- 30 g grated extra mature cheddar
- 1 tablespoon milk
- Pastrami-style slices, cut into squares
- Pinch of salt
- Pinch of white pepper
- 15 g double Gloucester cheese
Preparation
Rub the fat into the flour until a crumb texture is formed.
Add just enough water to bind the dough, wrap and refrigerate.
Roll out the pastry to about 2-3 mm thick and line a greased 12 cm flan dish with it, then refrigerate if possible.
Line the pastry with greaseproof paper and fill with baking beans, then bake for 15 minutes at 190°C.
Mix the eggs, cheddar, milk, pastrami squares, salt, and pepper to prepare the filling.
Pour the filling into the blind-baked pastry case.
Bake for 15 minutes, then add the double Gloucester cheese and pastrami disks.
Return to the oven for 10-15 minutes until almost set.
Serve with a simple salad.
Variations
For a vegetarian version, omit the pastrami, add softened brown onion and chives, and top with sliced cherry tomatoes instead.
Tips
Some ingredients like pastrami can be adjusted for dietary preferences.
Check the quiche for doneness; it should be almost set but still slightly jiggly in the center.
