There is something very moreish about a well-made quiche. The creaminess from the savoury custard provides a textural contrast with the crisp pastry base. I made this with store bought shortcrust pastry and it worked perfectly, saving time. I used a loose bottom 24 centimetre flan tray
INGREDIENTS
FOR THE PASTRY
400g block of frozen short crust pastry (store bought), thawed as per instructions on packet
Extra flour for dusting
Butter to grease the loose bottom flan tray
FOR THE CUSTARD
3 large eggs
50ml whole milk
150ml cream
Pinch of ground nutmeg
FOR THE FILLING
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