Welcome to my Best of British Cheese Quiche. This is my time to share with you the wonderful food I grew up on and to also embrace my British heritage.
I have to admit right now that I am a complete quiche addict. I grew up on some delicious quiches and they were all thanks to my Aunt for either making them or for teaching me how to. I used to remember whenever we had a barbeque she would always bring one of her amazing cheese and tomato quiches. Then if it was her turn for having the barbeque you would end up in food heaven because there would be at least three different versions.
Then when I went through my vegetarian phase in my teens they would be a lot more quiche on offer and it was around this time that she taught me how to make it myself. And I would make it as often as I could. Normally this would be at Christmas for a buffet or for something different for dinner.
Putting this recipe together came about because I saw someone’s recipe for an “English Quiche” it looked awful and was as far away from British as you could get. It even had onion seasoning, breadcrumbs and shop bought pastry which is three things that a Brit would be ashamed to see in a British quiche. So here I am taking you back to Britain with how an English quiche should be, along with a little hint of my new life living in Portugal.
[Tweet “Testing out the best of British easy #cheesequiche @recipe_this”]
- 225g Plain Flour
- 100g Butter
- 1Tbsp Olive Oil
- Salt & Pepper
- 1Tbsp Parsley
- 1Tsp Mustard
- 2 Large Eggs
- 250ml Whole Milk
- 150g Cheddar Cheese
- 1 Large Onion
- 150g Cherry Tomatoes
- 1Tsp Oregano
- First make your pastry. In a mixing bowl add the butter, flour and seasoning and mix well. Rub the fat into the flour until it resembles fine breadcrumbs. Add the olive oil. Then add a little water at a time as you combine the mixture to form your dough. I like to have my pastry a little dry because then it tastes better when it is cooked.
- Layer the bottom of a quiche dish with your pastry.
- Using your spiralizer shred the onions into spiralized shapes and layer them in the bottom of your quiche dish.
- Add 90% of the cheese (grated) on top of the onion.
- In a bowl mix together the milk and egg and pour over the cheese and onion.
- Using your spiralizer thinly slice the tomatoes and place them on top. Sprinkle on the top the last of the cheese and the oregano.
- Bake in the oven for 20-25 minutes on a 180c heat or until the top looks like a cooked omelette.
- Leave to rest for 5 minutes and then serve!
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