Pastry
Ingredients:
2 cups flour
125g butter
2 tsp baking powder
½ tsp salt
2 Tbsp cold water
1 Tbsp lemon juice
Method:
Process everything in a food processor.
Refrigerate for at least half an hour.
Roll out and place in pan.
This makes a very large quiche. If you are using a normal tart pan, you will have enough for 2 or 3 minis too.
Prick and blind bake for 20 minutes on 180.
Filling
Arrange 2 cups cubed chicken/roasted veg/chopped sausage/feta/spinach/whatever you want in your base.
Custard
Ingredients:
1 egg
1 cup fresh cream
5 Tbsp grated cheese
1 tsp oreganum
½ tsp salt
1 tsp black pepper
Method:
Mix all your ingredients together and pour over your filling.
Return to oven and bake for 30-40 minutes. 25 minutes for minis.