Quiche Recipe

25cm quiche or tart dish (easier with removable bottom, or use a disposible foil one)

For the filling
4 eggs
150ml cream (or crème fraîse, fromage fraîse, sour cream etc)
1 onion chopped
The flavours eg lardons and mushrooms, salmon and cream cheese, leek and cheese, whatever you have in the fridge)

For the pastry (you can use normal shortcrust or a more traditional french version below)
250g flour
125g butter
1 egg
Approx 1 tsp crème fraîche
Salt (unless the butter was salted)

Make the pastry by rubbing the butter in to the flour.
Then create a well in the center of the crumbs and add the egg and crème fraîche, mix gently with a fork (in the well) to break the egg, then gently but quickly incorporate the flour/butter crumbs from the side of the well. You can add a little more crème if required to get a normal pasty consistancy.
Allow to restin the fridge for an hour before rolling.

Roll out and place in your quiche dish, cover in foil and prick with a fork in a few places, then weigh down with beans before baking at approx 200°C for 10 mins until it is very lightly browned.

To make the filling fry the onions gently and cook any other fillings as appropriate. For example fry lardons, leeks, mushrooms, salmon etc gently.

Drain any water off after cooking and add to the pie dish

Mix together the egg, cream and crème fraîse and pour over the filling until the pastry is full to the top (you might want to do this in or close to the oven to avoid spillage!)

Cook at 180°C for 25 mins or until the filling is firm but still a little wobbly.