A few notes about making quiche :
1 Flaky pastry is a must
2 It is possible to make the quiche without first blind baking the pastry. This is a great time saving measure. The pastry will cook through at the same rate as the filling, but I’ve found that I prefer my pastry a bit darker, so I tend to blind bake the pastry, seal it well with egg wash, then add the filling.
3 Make sure you use plenty of filling. Assorted herbs (nasturtium, sea celery, kale, dill, chives and parsley were used in the quiche pictured above), goats cheese and grated gruyere are some of my favourites. Also bacon, if you aren’t vegetarian.
4 Bacon makes everything better
5 The ratio for the custard is mostly a matter of preference, depending on how rich you want the quiche to be. I’ve been making mine with 60ml cream for every small egg, which is slightly richer than most other recipes I’ve seen. Season with sea salt, pepper and a pinch of paprika.
6 When baking the quiche, start the oven on a higher temperature, then drop it to fairly low. The resulting custard will be smooth, luscious and less likely to overcook.
A few notes about eating quiche :
1 Enjoy, but not too often
2 Accompany with a light salad and a simple vinaigrette
3 Go for a run later