If there’s one lunch I love in the summer it’s a slice of quiche with salad and this one came about because I had a tub of double cream in the fridge that needed using up! A quiche recipe easy to follow and prepare.
I also had a handful of frozen spinach which I added much to the disappointment of Alice who would have preferred it without, she was very vocal about it.
I use ready made shortcrust pastry these days, I try to keep some in the freezer all the time and out of one pack I can get two large quiches made. It also reduces the time spent preparing this tasty meal.
Ideal for summer lunches, picnics, lunch boxes and party food
Quattro formaggi and chorizo quicheIngredients 1/2 pack of shortcrust pastry – I used Jusrol 4 different cheeses – I used Gorgonzola, Cheddar, Wensleydale and red Leicester 10 baby tomatoes sliced in half 8 slices of thinly sliced chorizo 150ml double cream 150ml milk 3 eggs salt and pepper
1. Roll out your pastry large enough to line your 25 cms quiche dish on a floured surface and after pricking the base a couple of times with a fork, line with tin foil, fill with baking beans and bake blind for 15 minutes at 200C.
2. Remove the tin foil and baking beans and sprinkle the different cheeses cut into bite sized cubes evenly over the base. (I had a handful of spinach to use up so added this too) Lower the oven to 190C.
3. Scatter the baby tomatoes evenly in the dish and finish by placing the slices of chorizo around the pie.
4. Beat the eggs with salt and pepper to taste, add the double cream and the milk and pour into the pastry case evenly. It should come to about 1cm from the top of the pie dish
5. Bake the quiche in the 190C oven for about 40 minutes or until set.
Once out of the oven and cooled – hide it as everyone will want a piece and there will be none left for your lunch which is what you prepared it for ;)