1 quantity of homemade shortcrust pastry or 1 sheet ready made shortcrust pastry
(For a gluten free rice base see here)
Your choice of filling
Preheat oven to 200°C.
Follow step-by-step directions for Shortcrust pastry case or gluten free rice base. Reduce oven heat to 180°C. Spread filling over base. Top with grated cheese. Whisk eggs and cream together and pour egg mixture over filling. Move filling around slightly with a fork to make sure egg spreads evenly. Bake for 25-30 minutes until the centre is set. Remove from oven and stand 5 minutes before cutting. Serve slices hot or cold.
Make your own combination from any of the following:
* Note: a flan tin doesn't work as well for a gluten free base as the egg mixture used in quiches can seep through the rice base and leak through the gaps in a flan tin. Use a glass or ceramic pie dish for a gluten free quiche.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.