Page 48 - Sunday Fun Day

Quick Quiche
Quiche tastes delicious hot or cold, and it’s perfect for packed lunches on your outdoor adventures! You can try lots of different fillings, but here are a few ideas to get you started.
Ask your grown-up to preheat the oven to 180°C, 160°C fan or gas mark 4.
Grease a 20 cm quiche or flan tin, or for mini-quiches, a 12-cup muffin tin.
Total
1 hour, or 1 hour 20 minutes (if making pastry)
Makes 6-8 portions
44
FOR THE QUICHE, you will need:
shortcrust pastry (see above for recipe) or 320 g of shop-bought
shortcrust pastry
150 g grated cheddar cheese
6 eggs
50-60 g chopped spinach, diced ham, cooked bacon, chopped
onions, broccoli, apples . . . whatever you like!
200 ml milk
50 ml double cream
Roll your pastry out with a well-floured rolling pin, then lay it in the tin, gently pressing it into the corners.
Use a table knife to remove extra pastry. For mini-quiches, use an upside-down mug or a pastry-cutter to cut your pastry bases, and gently press them into your muffin tin. Prick the pastry base with a fork.
FOR THE PASTRY, you will need:
300 g plain flour
1 teaspoon salt
220 g unsalted butter, softened 5-6 tablespoons cold water
Mix your flour and salt in a bowl. Cut
the butter into small cubes, and add to the mix. With your fingers, rub the flour and butter together until it looks like fine breadcrumbs. Then slowly add the water, a little at a time. Keep adding water until you can shape the pastry into a ball (but don’t throw it). Wrap the ball in a wax wrap or tin foil and chill it in the fridge for at least 15 minutes before rolling it out.