Quiche

Mixture A:
200ml milk
2 eggs
200ml cream
salt and pepper

or

Mixture B:
400ml cream
2 eggs
salt and pepper


Combine eggs and cream and or milk, season and refrigerate until needed
Pastry mix A
250g flour
125g cornflour (gives nice crumb to the pastry)
225g salted butter at room temperature
1eggs
60g/ml water
2teaspoons white vinegar (this stops the pastry from turning black if kept longer than day or two in fridge)
herbs to taste

Pastry mix B
375g flour
225g salted butter at room temperature
1eggs
60g/ml water
2teaspoons white vinegar (this stops the pastry from turning black if kept longer than day or two in fridge)
herbs to taste

rub the butter into the flour, herbs and salt to fine sand texture,

Use the egg and liquid ingredients to bind the mixture.

Refrigerate 1 1/2 - 2 hours before use.
Quiche fillings suggestions:
Quiche lorraine

Cheese and Onion Quiche

Butter and flour your tins (spring form is best)

After chilling for at least 30 minutes, roll out your pastry on a lightly floured surface to desired thickness (I like a thick crust for savoury pastry cases)

 Lay the rolling pin on top of the pastry and roll the pastry on to the pin

 Place over your prepared tin and then gently ease the pastry into tin.

Next roll the pin over the tin to cut the excess pastry away

 with your thumb, gently press the pastry into the tin along the bottom and sides

 Gently dock (prick) the base, but not too deep.  Freeze for at least an hour  (this helps the pastry keep its shape during cooking)

Next fill with your filling of choice and the quiche mix.

Cook for approx 1 hour 20 minutes at 170C.

 Cheese and onion quiche

Mini quiche