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PersonsEasy
By Shaun Hill
Published 2000
Quiches suffer from past over-popularity, also from the penny-pinching of companies mass-producing them for the supermarket trade. Well-made versions with proper eggs, cream and some flavouring other than cheese and ham, are an eye-opener to the delicious possibilities.
To make the pastry, stir the egg and softened butter together, then rub the mixture into the flour and salt. When almost amalgamated, add the milk and knead two or three times so that everything is well mixed. Rest the pastry for at least 1 hour.
Heat the oven to 200°C (400°F/Gas 6). Roll out the pastry and use it to line a