I am always amazed by how many people seem to be terrified of making quiche. Quiche is what I make when I absolutely have to make something delicious and it has to be easy! I have gathered that it's all about the pastry. Other people make scary pastry that you have to cook in advance and that is all terribly complicated. Good news! That's all over! My quiche has a totally cheat pastry that people actually regularly comment on cos it's delicious and different. Here's how you make my totally fail safe quiche.
First of all, get a quiche dish. Tart dish. Pie dish. Whatever you choose to call it. (I struggled to find them in England because there they are "flan dishes". So now you know.)
In a mixing bowl, mix together about a cup of flour, (yes, I know that with OMG!Pastry you are not supposed to approximate, but I do. And my quiche always works. So there.) some butter or margarine (about 100mls, for those of you who need measurements) and some salt and pepper. This is really all you need, but if you leave it like this it's bland and meh. My secret ingredient is turmeric. A generous dollop of turmeric, and some grated cheese. Preferably cheddar. It will be yellow and munchy and scrumilicious.
Mix it together, and then add water in small amounts until it gets doughy. Then press it down into the pie/quiche/flan/tart dish.
Chop up the stuff you want in it. Honestly, the variations are endless, but here are some of my favourites:
salami, peppers, mushrooms, onion
tuna fish, onion, dill
herbs, mushrooms, peppers, bacon, garlic
But really, you can put just about whatever you want in it. I regularly make leftover quiche with whatever we have floating around the house. If you're putting chicken in, you might want to cook it a little before, but everything else you can just chuck in as is. I sometimes add more grated cheese to the filling, if I am feeling decadent, but it isn't really necessary.
Throw this into the dish, on top of the notably uncooked pastry.
Then mix together about four eggs and some milk. You sort of want the consistency of uncooked scrambled eggs, in terms of the egg:milk ratio. Add some salt and pepper, and mixed herbs, if you are so inclined, mix 'em up good and scrambly, and pour this over the quiche.
Grate some cheese on top of the whole lot. The amount you use and the kind of cheese is up to you and your high or low-fat preference. Obviously the more cheese you put on top the higher the fat content of the quiche as a whole. I tend to use lots because cheese is my weakness, and I use a mixture of mozzarella and cheddar as first choice, though I have also used parmesan. Mostly, I make this on a whim, so I use whatever cheese happens to be in our fridge.
Put it in a preheated oven at 180C or so for about 30-50 minutes. It's done when it stops wobbling. Seriously. People who visit me have heard me get up and say, "I am going to wobble my quiche." This is not some weird euphimism, it is totally literal. When it doesn't wobble, it's done.