Louise Johncox

Quiche

Preparation info
  • Serves

    8-10

    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Quiche was on the lunchtime menu and was sold over the counter. It was served with good old fashioned Heinz baked beans in the winter months or salad in the summer. Mum made her first quiche at the age of seventy five, which just goes to show you are never too old to start baking.

Ingredients

For the Shortcrust Pastry

Makes 225g

  • 225 g plain flour, plus extra for dusting
  • ½ teaspoon salt
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Method

Sift the flour and salt into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Add just enough cold water to allow the mixture to come together into a stiff dough, pressing it together with your fingertips. Wrap the dough in cling film and leave it to rest in the refrigerator for 30 minutes.

Grease a 20cm flan tin that is 3cm deep. Roll out the dough so that i