Clas­sic quiche

SERVES 6 PREPA­RA­TION: 10 MIN CHILL­ING: 10 MIN COOK­ING: 1 HR 10 MIN

Drum Food - - CONTENTS -

400g puff pas­try

6 eggs

250ml (1c) cream

250ml (1c) milk salt and freshly ground

black pep­per

300g ched­dar cheese hand­ful chives, chopped

Pre­heat the oven to 200°C and grease a 22-cm loose­bot­tom cake tin.

1 Line the tin with the puff pas­try and trim any ex­cess pas­try off the sides. Gen­tly prick the base a few times with a fork. Line with bak­ing pa­per and pas­try weights (you can also use dried beans or un­cooked rice) to blind bake the pas­try shell.

2 Freeze the pas­try for 10 min­utes so it’s firm. Blind bake for about 10 min­utes then re­move from the oven and dis­card the weights. Al­low to cool. 3 Re­duce the oven tem­per­a­ture to 180°C. Us­ing a blen­der, blitz the eggs, cream, milk, salt, pep­per and cheese.

4 Pour the mix­ture into the pas­try shell. Bake for 1 hour or un­til the top of the quiche is golden brown. Cool slightly in the pan. Sprin­kle the chives over, slice and serve.

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