Ratio Cooking: Quiche
Tiny bit harder
How much egg?
Veggies, a little meat
The great thing about quiche is that you can shove loads of random stuff in there. Greens, roasted peppers, a little bacon. I suppose a slice of cold roast beef would be better on the side, but all of these work…
The total weight you want it around 500 grams cooked weight. If you have some cold, leftover greens, a few olives, a little meat – read on for some ideas about quiche fillings to clear out your fridge and make something from nothing. Check out the recipe for ideas and tips.
Quiche: Ratio Guide
- Optional: food processor
- Mixing bowl
- Small bowl and lid
- Tart/pie tin
- Rolling pin
- Baking beans and greaseproof paper
- Measuring jug
- Frying pan
- 1 ready-made quiche base
- 1 packet ready roll shortcrust pastry
- 115 grams flour (can be, say, 90 grams plain white + 25 spelt...)
- 55 grams fat (all butter/half butter half lard/margarine)
- pinch fine sea salt
- 2-4 tablespoons water
For the custard
- 2 whole eggs around 90ml of egg
- 2 egg yolks around 30 ml egg yolk; so a total of 120ml of egg, or thereabouts
- 300 millilitres cream double, single, whipping; double with some milk added... slightly cheesy...
- 1 rind Parmesan/grana Padano/Italian style hard cheese
- 1 bay leaf optional
- nutmeg optional
- spring onion greens or leek top optional
- around 100 grams cheese Cheddar, gruyere, double gloucester, Parmesan...
Veggies and/or meat
- 1 kg raw veggies onions, mushrooms, greens...
- oil/fat to cook them - lard, butter, olive oil...
- 500 grams cooked, leftover veg
- up to 150 grams bacon/sausage/chorizo
The custard - ideally a few hours before you want to cook the quiche/tart but ** not essential **
- If you have a parmesan rind and/or bay leaf/freshly ground
nutmeg etc, place them in a saucepan with the cream and bring the heat to
medium. Season with salt and black pepper. After about five minutes and before it
boils, turn the heat off and leave to one side/in the fridge overnight, if you wish.
If making your own pastry
- Either process the flour, fat & salt in your food processor and then add a little water until it comes together in a ball. Place in the small bowl, cover with a lid (I just use a plate) and leave in the fridge for half an hour.
- If making pastry by hand, rub the fat(s) into the flour/salt mixture until sandy. When there are no lumps of butter left over, add a tablespoon of water at a time, until the pastry comes together in a ball. Place in the small bowl, cover with a lid (I just use a plate) and leave in the fridge for half an hour.
- Turn your oven to 220C
- Taking either your ready roll pastry or your home-made, lightly flour your kitchen counter and place the pastry in the middle. Using a rolling pin, roll out the pastry to about 10 cm wider than the tin/dish you are using.
- Move the dish to next to your raw pastry. Either by nudging the pastry onto the pin, or by lightly folding the pastry into quarters, lift the pastry over the tin.
- Gently push the pastry into the 'corners' of your tin. If your pastry is breaking and you are swearing, you can sort of squidge and wedge it into the tin. Just make sure to really push and squash the sections together (I’ve been there) and make sure to bake the tart with a lipped oven tray underneath… You can always use a little water on the pastry if it's really dry. Then, next time, be a little bolder with the water and add a little more.
- Prick the pastry all over with a fork and trim off any excess. Cut a length of greaseproof paper and grease it a little. Oiled side down, place it on the pastry and cover with the beans.
- Put the pastry in the oven and bake for about 20 minutes, or until the sides are golden brown.
- Once golden brown, remove from the oven. Carefully pour the very, very hot baking beans into a heat proof bowl and leave to cool down. Dispose of the greaseproof paper. You can either go straight on to cook from here, or leave to cool and bake the quiche/tart another day.
- You can freeze excess to add to another batch of pastry, or let kids play with it, or make a mini pie…
The meat/veggies - these are based on dishes I cook a lot
- Raw bacon or chorizo - around 150 grams: cut the fat off and put it in a cold frying pan to render. If using some leftover cooked bacon, just break it into bite-sized pieces.
- Onions/leeks/shallots (or a mixture), around a kilo if using alone: slice into semi-circles. Put the pan on around medium heat and add 50 grams unsalted butter. When the butter has melted, add the onions and DON'T LET THEM BROWN. It'll take at least 15 minutes for the onions to squidge down, or up to 30-45 minutes if you want to go hell for leather. Make sure you cannot see any white.
- Greens (around a kilo): wilt in a frying pan and after about 5-10 minutes tip into a colander and then squeeze out any water.
- Mushrooms: slice into 5mm slices and then cook in batches. Again, make sure all the water has evaporated. If you have a slug of red or white wine going spare, pouring that over the cooked mushrooms in the pan will be off the chart delicious.
- Jarred/roasted peppers, onions and tomatoes: remove any peel
- Grate; if feta, into chunks
Now all the prep is done, get ready to bake the final tart
- Turn the oven onto/down to 180C. Place a tray in the oven to heat up.
- Once you are ready to cook, or after a few hours, strain the cream and discard the cheese rind (a strong jawed dog will thank you for the softened cheese rind).
- Take the eggs and/or egg yolks and whisk into the waiting cream. Taste and season as necessary. Stir the cheese through.
- If using spinach/onions, I tend to stir them into the custard. For peppers/feta, I pour in the custard and attempt to make a pretty dish by placing them carefully.
- Place the tart on the waiting try in the hot oven and bake for between 30 and 40 minutes, depending on filling.
- Check on it after about 25 minutes; if the top is brown but the middle is still very wobbly, you can turn the heat down and continue to bake.
- It’s ready when the middle of the tart feels firm to the touch.
- If you’ve used a loose-bottomed tin, you can release the tart by propping it onto a tin and letting the side fall down. If you’re using a solid tin or ceramic dish, just leave on the wire cooling rack until ready.
- The tart will keep in the fridge for around 5 days. If you want to reheat, it's best to let the tart come to room temperature and then place in a warm oven until warm through. Don't reheat again. And don't microwave! The pastry will go all floppy and foul.