Armed with this basic crust and custard, you can add just about any filling combinations you like! We’ve given you four flavours to choose from. 

Cheesy crust quiche

Serves 6-8 

Ingredients

For the cheesy shortcrust pastry: 

1⅓ cups (200g) cake flour
Pinch salt
½ cup (45g) Gruyère, grated
½ cup (125g) cold butter, cubed
1 egg yolk
About 2 Tbsp (30ml) cold water 

For the egg custard: 

4 large eggs, whisked
½ cup (125ml) milk
1 cup (250ml) cream
Salt and milled pepper
Filling of your choice (see sidebar) 

Method

1. Preheat oven to 180°C.
2. To prepare pastry, combine flour, salt, cheese and butter in a food processor and blitz to resemble fi ne breadcrumbs.
3. Add egg yolk and water while the processor is running until crumbs clump together.
4. Turn out onto baking paper and roll to about 2cm thick (the mixture is quite crumbly but will come together as you roll it). 
5. Rest in the fridge for 10-15 minutes to firm up.
6. Line a 23cm loose-bottom tart tin with pastry. (You can also use a shallow pie dish if you’re not unmoulding the quiche.) 
7. Prick the bottom with a fork and blind bake for 15-20 minutes.
8. Combine egg custard ingredients and season.
9. Add filling of your choice onto pastry base, pour over custard and bake for 35-40 minutes or until custard is set. 
10. Cool completely in the tin, unmould and serve with additional toppings. 

Choose your flavour 

Cheese, onion & smoked salmon quiche 

Combine 2 sliced spring onions, 1 packet (100g) salmon trout ribbons, ¼ cup cultured cream or sour cream and ½ packet (50g) goat cheese. Season and add to tart casing, as per recipe opposite. Serve topped with watercress and dollops of cultured cream. 

Caramelised potato & butternut quiche 

Sauté 1 sliced onion in 2 Tbsp butter until caramelised. Cube and roast 2 small-medium potatoes and 150g butternut until golden. Combine onions, veg and 2-3 sprigs each of picked, chopped thyme and rosemary. Season and add to tart casing, as per the recipe opposite. 

Blue cheese, bacon & mushroom quiche 

Combine 100g blue cheese, 250g cooked and sliced streaky bacon, 120g pickled red onion slices and 125g sliced portabellini mushrooms. Season and add to tart casing, as per recipe opposite. Serve sprinkled with chives. 

Baby marrow, kale & feta quiche 

Combine 2 discs (80g) of feta with 4 thinly sliced baby leeks, 3 chopped stalks of kale and 3 thinly sliced baby marrows. Season and add to tart casing, as per the recipe opposite. Serve topped with mint. 

Compiled by: Lichelle May
Photographs: Fresh Living Magazine

Also read: Camembert & pear crinkle quiche 

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