STEPS TO SUCCESS QUICHE

A well-made quiche is a thing of beauty – here’s how to get the best results

Perfect the case

Make sure you get the pastry right into the corners of your tart tin. Start by rolling it out, then lift it over the rolling pin and drape it over the tin. Lift and push the pastry into the corners with the edge of your finger or an excess piece of pastry. Leave the pastry hanging over the side of the tin to be trimmed once the quiche is cooked – this will stop the pastry from shrinking too much. After lining the tart case with pastry, always chill it in the fridge or freezer for 20 minutes before blind-baking.

Avoid a soggy bottom

As you’ll be filling the tart case with a wet mixture, you should bake it for longer than a lot of recipes tell you to. Once you’ve removed the baking beans, give the pastry at least another 10 mins until lightly golden. If the pastry looks raw, cook it for another 5-10 mins. Holes in the pastry will cause it to leak, so make sure it’s well patched up.

Creamy custard

The ideal ratio for the custard base is two eggs for every 300ml double cream. If you use fewer eggs, it won’t set properly. Any more and it will taste more like an omelette.

Ready, set, serve

A quiche is ready when it’s set with a wobble in the middle. Once baked, it’s best left for a couple of hours to cool to room temperature, then you can trim off the overhanging pastry and serve. A quiche is at its finest when it hasn’t been chilled, so serve it on the day you make it for best results.

For our quiche recipe collection, go to: bbcgoodfood.com/quiche-recipes