I'm no stranger to quiche. I have made filo ones aux Hairy Bikers (very nice, bit more fiddly to make) and my mum always brings up a quiche from The Pasty Shop opposite Glynn's mum and dad's house in Saltash (why make them when they taste so nice and are basically home made?).
For Christmas, my in laws bought me the Higgidy Cookbook, you know they make the yummy little pies we buy from Waitrose? I chose to use my in laws as guinea pigs for my first recipe - a mixture between their Quiche Lorraine and Smoked Chicken and Parsley Pesto Quiche.
I had to bake blind, which I hadn't done for years, so I had to buy some baking beans. I didn't put enough beans in the, nor prick my pastry, so I had a few balloons. Also as the sheets of pastry (no I didn't make my own, who do you think I am? My mother?) were too small, instead of rolling out (which I will do next time) I tried to join two pieces together. Not successful but as my mother in law kindly said, it makes it look more authentic.
Here's my version of the recipe:
1 sheet of shortcrust pastry
Bake blind (prick it!) for 20 mins on 180 degrees (fan). (I did this the night before and kept the pastry in the cool oven.)
200g meat (I used leftover gammon)
a few asparagus stems that I'd fried earlier
250ml double cream
3 medium eggs (I was supposed to put 1 egg yolk in it but I forgot - but didn't notice!)
handful of grated cheese
I spooned in the warm asparagus stems (chopped) and cool meat and herbs. Then I whisked the cream and eggs together, seasoned, and poured in the pastry case, scattering the cheese on top.
I baked on a hot baking sheet for 25-30 mins (but I think it was catching after 20 mins). We had most of it hot that night, and small leftover cold slivers for lunch the next day. Delicious! Best one I've ever made.