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  • Writer's pictureTina Brand

Quiche Please!

Many years ago when I was a new and inexperienced cook, I really appreciated seeing this made in a friend's kitchen as I wouldn't have had a clue where to start on my own. Sometimes a taste can be so luxurious and delicious as to be intimidating:

How could something so richly delicious be easy to make!

I promise that this is about the easiest lunch/dinner/brunch to make, and it's a recipe that's tried and true.

Whether filled with chopped bacon and chives or smoked trout and asparagus, it's a pretty savoury tart to place on a table when you have guests. I started out decorating my pie very precisely. As you can see, my standards have relaxed over the years and it's left quite rustic now- but the taste remains delicious!

Here you go, Isabel, I know you wanted this recipe.


  • 4 eggs brought to room temperature

  • 3/4 cup milk

  • 3/4 cup cream

  • 2 tablespoons melted butter or olive oil

  • 1 tablespoon plain flour

  • pinch each of salt, cayenne and nutmeg

  • 1/4 cup grated parmesan cheese

  • 1/4 cup grated cheddar cheese

  • 2 frozen puff pastry sheets

Filling suggestions:

asparagus spears

sun dried tomatoes

thinly sliced fresh tomatoes, patted dry

smoked salmon

chopped bacon

cooked and flaked ocean trout/salmon pieces

fresh herbs like basil, oregano etc.

sliced mushrooms


  1. Heat oven to 150 degrees C.

  2. Line a greased pie dish with two sheets of the pastry and weigh down with some dried beans scattered over the pastry.

  3. Place in the warmed oven and bake until just about to turn golden, about 15 minutes or depending on the strength of your own oven's heat.

  4. Remove from the oven, set the pie shell aside to cool, removing the dried beans.

  5. Now turn up the heat to 170 degrees C.

  6. In a bowl, crack the eggs, and whisk with the melted butter/olive oil.

  7. When combined, add the cream, the milk, and flour.

  8. Season with nutmeg, cayenne and salt.

  9. Now sprinkle the cheeses evenly over the pie pan.

  10. Add your chosen fillings, not too many varieties, keep to two or three.

  11. Pour the beaten egg liquid over the pie, covering the dry ingredients in the pie dish.

  12. Bake in the oven for 30-40 minutes, until an inserted sharp knife in the middle of the pie come out clean.

  13. Remove from the oven, and leave to set firm for ten minutes.

  14. Serve warm with a fresh green salad.


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