This recipe is best with
Recipe Ingredient
- Shortcrust pastry
- 200g plain flour
- 100g butter
- 1 egg yolk
- 3 tbsp ice-cold butter
- Filling
- 15g butter
- ¼ tsp ground black pepper
- 150g sliced leek
- 100g chopped onion
- 50g grated mozzarella cheese
- 125ml whipping cream
- 120ml milk
- 2 eggs, lightly beaten
Instructions
- Sift flour into a mixing bowl and rub in butter. Stir in egg yolk and add enough ice-cold water to form a firm dough. Knead lightly until smooth. Cover with a piece of cling film and refrigerate for 25-30 minutes.
- Roll out pastry between two plastic sheets until large enough to line a 22cm flan tin. Lift the pastry into the tin. Gently ease the pastry into the sides of the tin. Trim the edge and prick the base of the pastry with a fork. Refrigerate for 15-20 minutes.
- Bake pastry, blind in a preheated oven at 180°C for about 20 minutes or until lightly golden. Cool before use.
- To prepare the filling, heat butter in a saucepan and fry leek and onion until soft. Dish out and leave to cool. Spread filling in the pastry case and sprinkle with grated mozzarella cheese and add a dash of ground black pepper.
- Combine whipping cream, milk and eggs with a whisk and pour the mixture over the cheese. Spread more mozzarella over it and bake at 190°C until quiche is set and golden brown.
There is no mention for salt in the pastry or the filling.
Hi Patricia, salt is not used in this recipe as there’s some salty add-ins such as mozarella cheese. For plain quiche, salt may be added. Happy Cooking!