SERVES 6 PREPARATION: 10 MIN CHILLING: 10 MIN COOKING: 1 HR 10 MIN
400g puff pastry
250ml (1c) cream
250ml (1c) milk salt and freshly ground
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.