Quiche

First ever quiche made by Rich, on 23/05/2004

Following instructions are by Misty Babcock.

Preparing the base

Once your pastry has thawed, preheat your oven to 180C with a baking sheet on the centre shelf. Line your tin with the pastry, pressing firmly and ensuring there are no cracks or holes, and trim the top to the height of the top of the tin if there is excess. Prick lightly with a fork all over. Bake in the oven for 15 minutes on the baking tray on the centre shelf, remove from the oven, and paint the inside with some of the beaten egg you will use for the filling. Return it to the oven for 5 minutes to set the egg. Remove.

Preparing the fillings

Fry the chopped onion (a bit later add the sliced mushrooms) until it softens and the liquid evaporates. Separately, grate some cheese. Separately, lightly boil or steam the broccoli florets until cooked. Separately, beat 2 eggs and 1 egg yolk together (Delia knows how to separate an egg). Once you've painted the inside of your pastry case with a bit of them, add them to 10 fl. oz. milk in your measuring jug, along with salt and pepper and a sprinkle of nutmeg if you have it, and whisk thoroughly together (you can use a fork).

Assembly

In your pre-baked pastry case, sprinkle half the cheese. Arrange the onions, mushrooms, and then broccoli over the cheese, and sprinkle with the remaining cheese. Open the oven door and pull out the centre shelf with the baking tray on it. Place the quiche on the baking tray, then carefully pour the milk/egg mixture over it (do this slowly and STOP if it starts leaking onto the baking tray - this is rare but disastrous), leaving a gap of a few millimeters between the top of the milk and the top edge of the pastry. Carefully push the oven shelf back into the oven, being careful not to slosh, and close the door.

Baking the darned thing

Bake in the oven for 35-40 minutes (possibly longer if you are using a deeper pan; watch that the pastry doesn't get too brown and cover it loosely with a strip of foil if it gets dark) until the centre is set and the filling is golden and puffy.