One of my favorite pastimes is to flick through cookery books, ‘OUUING’ and ‘AHHING’ at the glorious spreads on display. Of course, my culinary limitations coupled with the calorific items that some recipes require, I mostly browse but never actually get the apron on to give it a go.

Feeling unusually adventurous one day I managed to set aside my culinary fears and put together a delectable quiche. A quiche, originating in France, is a savory open face pastry crust with a filling of savory custard made out of cheese, meat, seafood and vegetable.

I am happy to report that my quiche was a phenomenal success, the children squealed in delight at the gooey cheese and my husband was quite happy with the welcoming variety in his lunch. So do not be disheartened by the thought of putting together a French dish, you will not need a Michelin star to make this an everyday success!

Ingredients to make the short crust pastry

125g plain flour

Pinch of salt

55g of butter cut into cubes

2-3 tablespoons of ice water

For the filling

Meat, fish or vegetables of choice

Cup of mashed potato

Tub of cream

Grated cheese

Grated mozarella

Chopped garlic and onions

Cup of milk

Method

First make the pastry, the measurements given are for a medium sized pie dish, I had a slightly bigger pan and I increased my ingredients as I kneaded the pastry to fit the pan. Add all the ingredients into a bowl and keep kneading it until it resembles coarse breadcrumbs. Keep slowly adding tablespoons of cold water until the dough comes together. Wrap in cling film and store in the fridge until needed.

To make the filling, you can incorporate what ever you fancy. I had some leftover chicken from a roast which I shredded. In a frying pan add the garlic and onions and left them sweat, then add your meat or vegetable of choice. To that add some seasoning and your tub of cream. I also added the mashed potato for some substance. If you feel the mixture is not wet enough, add some milk, but not too much.

Take the pastry and roll into the base of you pie dish. Bake it blind in the oven for twenty minutes. Then add the filling that was made. Top with the shredded mozzarella and bake until it is nice and golden on top.

The quiche can be enjoyed hot or cold, as a family we preferred it cold, the flavors are accentuated and truly delicious.

By Mayuri Jayasinghe