The Lazzy Tigers share with us their quiche recipe with cheese and pickles.
- 1 pkt (approx. 350 grams) Shortcrust Pastry (it comes ready-rolled from the shop)
- 1 tsp of paprika (or ground piri piri if you like it hot)
- Some flour for dusting
- 4 medium eggs beaten
- 150 ml whole milk (not UHT)
- 200 grams of Branson Sandwich Pickle or your own concoction
- 250 grams of a strong cheese grated (something local, cheddar, or a mix)
- 50 grams of Parmesan (optional)
Preheat your oven and a baking tray to 180C Fan
If necessary, roll your pastry to the thickness of a coin, and then put into a 23cm flan tin and press it into the shape of the tin leaving a little hanging over
Bake the pastry for 25 mins blind (that is, lined with some baking paper and weighed down with some ceramic beans or some dried pulses or beans or rice), then remove the paper and cook for a further 15 mins till brown
Sprinkle first the paprika, then the pickle, and then the grated cheese on the base of the case
Then pour in the eggs mixed with the milk. Sprinkle on the parmesan if using now
Put back in the oven for a further 25 mins until there is just a small wobble in the centre of the quiche.
Trim the excess pastry and leave to cool in the tin for a while then cool on a rack
Can be eaten hot or (better) cold
