Simple Quiche Recipe
This simple cheese quiche recipe uses just 4 ingredients, including ready-made shortcrust pastry and ricotta for more flavour and protein. You can add in ham or bacon and veggies if you like.
Ingredients
- 500 g shortcrust pastry block see notes for using ready rolled sheet
- 250 g ricotta cheese
- 4 large eggs
- 160 g mature (or sharp) grated cheddar, divided in 2
- Salt and pepper
- Optional other fillings, see notes
Instructions
- Remove the pastry from the fridge ahead of time according to packet instructions. Grease the pie dish with a little butter. Flour the worktop and put the pastry block onto it. I like to round the edges, making it disc shaped before I roll it out. Then use a rolling pin to roll out a rough circle or pastry about 3mm thick. Carefully lift and place in your pie dish or quiche baking tin.
IF USING A PIE DISH
- Let the pastry hang over the dish edge about ½ inch and trim any off that’s longer. You can use a fork to go round the edges or crimp it like you see here (watch video near top of page). If you are using a pie dish and do care what the crust looks like, chill the crust now for 30 minutes (this will help it to hold its shape & the crimping).
IF USING A QUICHE TIN
- Use a sharp knife to slice off any excess pastry round the edges, so it’s flush with the tin edge.
TO BLIND BAKE
- With a fork, prick the base all over base. Add a layer of foil over the pastry base and fill with dried pulses. Blind bake 200ºc/180ºc fan/400ºf/gas 6 for 15 mins. Then carefully remove foil and beans and bake 5 more minutes.
MAKE YOUR FILLING
- While that bakes, whisk the ricotta in a medium mixing bowl briefly using an electric whisk on medium, then add the eggs, salt and pepper and whisk until smooth.
ASSEMBLE & BAKE
- Once the pastry case has been blind baked, add a half the cheddar in an even layer to the base. Then pour in the ricotta and egg filling. Spoon or sprinkle in any other fillings if using. Sprinkle over the rest of the cheddar. To keep the crust from over cooking when using a pie dish, I like to add a foil cover to just the crust. To do this, watch the recipe video near top of page.
- Bake 190ºc/170ºc fan/375ºf/gas 5 in the bottom of the oven for 30 mins. Once done, leave for 5 mins to set before serving. Can be eaten hot or cold.
Notes
USING READY-ROLLED PASTRY SHEET:
Go for a large one if possible. Lay it over the pie dish, trim off excess pastry (leaving half inch hanging over sides) and add the excess to any sides of the pie dish not covered in pastry. Use your fingers to pinch the pastry together and join it together.OPTIONAL FILLINGS
- Diced ham or cooked chopped bacon
- Fried onions
- Steamed, chopped broccoli
- Fried red peppers
- Steamed spinach
TIPS:
- Also, don’t egg wash the pastry as it will go too dark.
- Put the pie dish into the oven opposite way to when you blind baked it.
Baby & Toddler
Suitable from 12 months +. Chop up their quiche into small bite-size pieces and serve with salad or salad veggies prepared for their age and stage.
STORAGE
Store quiche leftovers in the fridge, covered tightly in clingfilm for up to 3 days (cook day + 2). You can freeze leftovers, defrost for 24 hours in the fridge. Leftovers can be eaten cold or reheated in the oven and served hot. Only reheat the quiche once. Preheat your oven to 190ºc/170ºc fan/375ºf/gas 5 and bake for 15-20 minutes, or until steaming hot all the way through.
Nutrition
Calories: 472kcalCarbohydrates: 46gProtein: 21gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 157mgSodium: 654mgPotassium: 166mgFiber: 2gSugar: 0.5gVitamin A: 611IUCalcium: 300mgIron: 3mg
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