Quiche recipe and how to make your own damn pastry


While a 19-year old was making history and overachieving, I was making quiche.  With my own pastry. Which didn’t crack.

I know they say: “real men don’t eat quiche”, but real men obviously never had a meaty enough quiche with their own pastry.  It’s so worth doing it yourself. It’s fresher and it tastes better. Plus, it’s REALLY easy. As easy as Agar scoring a ton on debut.

Pastry Ingredients:

200 g of strong flour (I use white, haven’t tried with wholemeal yet)

100 g of butter

a little bit of water


Take the butter out of the fridge and bring it to room temperature. It should be soft, but not melted. Cube the butter then start rubbing it through the flour. Get your hands a bit messy. Once the mix starts to look like really rough bread crumbs, add a little bit of water to bind it.  You want the dough to be quite soft and supple, but not runny. If you ever played with play dough as a kid – aim for that consistency, but a touch softer.

Knead on a floured surface for a bit – you don’t need to work this as much as you would pizza dough. Just get everything to bind. Wrap in clingfilm and put in the fridge to chill for at least 30 minutes. Once you’re ready to make your quiche,  get the pastry out the fridge and roll out on a floured surface. Don’t worry if the sides crack, just work them back together. It took me three tries to get it to the right consistency where there were no cracks.

IMPORTANT: Before you put the filling in, you need to “blind bake” your pastry.

Once you’ve got the pastry  into your tart tin, put it in the oven until the outsides go crisp/golden. Don’t be afraid to let the pastry hang over the sides, you can cut that off later. To blind bake, add a sheet of baking paper and, on top of it, add some ceramic baking beans or rice/pasta. Put in the oven and let the crust go golden.

Quiche filling

Best to use your imagination, but a few tips.

3  eggs

100 gram of cheese (a mild, light cheddar will do fine)

about 75 ml of cream

That will form the base of your filling. But you want your other ingredients (bacon, spinach, etc) to be at least double the egg, cream and cheese mix.

Beat the eggs, cream and cheese together until it has a light and creamy consistency.

Filling can be anything. I’ve tried  with pancetta (200g) mixed with two leeks finely chopped. Obviously fry all the ingredients before hand and let it cool before adding to the egg mixture so it doesn’t cook the eggs.

Also tried with bacon, spinach and feta.

Both delicious.

Serve with chips or salad.