Cheeseboard Quiche – easy quiche recipe

Rummaging around in the fridge I discovered I still have cheeses that were bought for Christmas lying around, big unopened pieces! Now I can’t throw anything out without checking first so I opened them up and having trimmed off the edges they were all perfectly fine but of course I needed to use them quick – Ta dah!

A Cheeseboard Quiche that I could eat for lunch during the week.

I love quiche. I eat it cold in the summer, warm in the winter and if there’s one on a buffet I have to have a bit on my plate so again using ready made shortcrust pastry I give you my latest  ‘use up the leftovers’ recipe and please keep in mind this is an incredibly adaptable dish, just use the same mixture to cover your fillings – a selection of my favourite alternative fillings are given below

Cheeseboard Quiche


Ready to roll shortcrust pastry
1 onion
3 large eggs
200 ml milk
salt and pepper
ham – mine was a cheap sandwich ham
leftover cheese – I had Stilton and Red Leicester


  1. Heat the oven to 200C Gas 6
  2. Roll out the pastry larger than the base of your dish (and the sides!). Roll over your rolling pin on itself to pick it up and move it over your pie dish, ease the pastry into the dish making sure it’s not tight as it will shrink so allow lots of pastry in. Allow the edges to hang over untidily (you can cut later) Prick the bottom with a fork 2/3 times. Overdo it and all your filling will seep out and burn. I know because I’ve done it!
  1. Place a sheet of baking paper in the pie loosely, tip in your baking beans and push towards the edges where it will shrink more. I have used the Tala ceramic baking beans here.
  1. Bake ‘blind’ for 20 mins till the pastry looks golden around the edge.
  2. Whilst the case is baking finely chop an onion and fry it slowly until it is soft and golden.
  3. Whilst the onion is frying, beat the eggs and milk in a bowl with seasoning. You can add double cream instead of milk to make a richer mixture but as you know I’m trying to lose weight
  4. Remove the baking beans form the pastry case and bake for another 10 mins until golden all over
  5. Brush beaten egg over any cracks or fork holes and bake for another couple of mins
  6. Cut the overhanging pastry off with a serrated knife and turn the oven down to 150C Gas 2
  7. Scatter the onion evenly over the pastry case, Add the ham and cheese evenly over the base then pour on your egg mixture
  8. Make sure it’s all even, I always have my quiche dish on a baking tray and then slot it in the middle of the oven for about 40 minutes until the filling has set.

Alternative fillings

  • sausage and broccoli (or another veg)
  • asparagus and ham
  • cherry tomatoes and chorizo
  • cooked vegetables (carrots, broccoli, green beans, mushrooms)
  • anything you’ve got lying around in the fridge – go for it!
And to finish off this was the spectacular sunset I had outside my garden window last night – look at the colour!