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Kirsty Scobie, Fenella Renwick

Shack Quiches

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Preparation info
    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

We always make some quiches when we’re having a buffet or any kind of large get-together, and they never last long. We use a 25 cm cake tin to make a nice deep quiche with plenty of filling.

Ingredients

For the Pastry Base

  • 175 g flour
  • 75 g butter
  • 1 t

Method

Preheat your oven to 200°C and butter and flour a 25 cm cake tin. Whizz your flour, butter, paprika and lemon zest with some salt and pepper in a food processor until they’re all combined.

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