Drum Food

Classic quiche

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

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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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