Quiche is a fantastic weeknight dinner. It is adaptable to whatever fillings you have available. You can add a side salad for a hearty main meal, make smaller ones for lunchboxes or mini ones for party food. You can make it quicker by using store bought pastry or make your own for a cheaper option.
- 6 Sheets Filo Pastry
- 6 eggs
- 600ml Cream
- 1 Cup grated cheese
- Cooked and cooled fillings (See note)
- Spray Oil or 2 Tbsp Melted Butter
- Preheat oven to 160c
- Cut and cook your filling ingredients and set aside to cool. Carry on with next step whilst cooling.
- Take one sheet of Filo pastry and lightly spray with oil or brush with melted butter. Continue to layer with all remaining pastry sheets (oil or butter between every layer). Overlap sheets slightly if you have a bigger pan to cover.
- Line the pan with the buttered/oiled pastry. I used a 24cm Round removable base tin.
- Whisk eggs and cream together to mix well and combine.
- Layer cooled ingredients into the pastry base.
- Fill with egg mixture.
- Top with grated cheese.
- Cook in oven until a knife/skewer comes out clean when inserted. Time to cook will depend on the thickness of the pan and the amount of filling.
NOTE: You can use whatever fillings you have available. I used bacon, leek and spinach from the garden. Try mushrooms, capsicum, zucchini, sundried tomato, leftover chicken, onion…the options are endless.