Simple Cheese Quiche

This simple cheese quiche recipe uses just four ingredients including ready-made short

crust pastry and ricotta for more flavour and protein. You can add other fillings too if you

like. Start by rolling out your ready-made pack of short crust pastry. If you'd rather use a

ready-rolled pastry sheet, see the recipe notes. I like to start by rounding off the edges of the

pastry block and then roll it out into a floured surface until it's about three millimetres thick

if you have a quiche baking tin then use that if not you can use a regular pie dish just grease it

with a little butter first then carefully place your pastry into the dish bringing in the sides

a little to make sure the pastry is flush with the dish's edges then trim the pastry where needed

about half an inch over the edge of the dish if you're using a quiche baking tin trim the pastry

flush with the edge to keep this as simple as can be you can just take a fork and work your way

around the edge. Here I've created a scallop edge by tucking under the excess

pastry and then using my fingers all the way round to make a scalloped edge like

so. You can chill the pastry for 30 minutes so it holds its shape. If you're

not worried about how the pastry looks once it cooked you can skip that step Then you need to prick the base all over with a fork line it with a piece of foil and add dried beans in and blind bake for 20 minutes

While that's happening make your three ingredient filling. Briefly whisk the ricotta

add the four eggs and then beat until smooth. once the 20 minutes is up on the pastry case carefully remove the foil and dried pulses

and blind bake for a further five minutes once blind baking has finished add in half of the

grated cheese to the base of the quiche then carefully pour in your filling i like to keep

this as a simple cheese quiche but if you want to add in other fillings do that now you can see my

recipe note for ideas then top with the rest of the cheese at this point I like to put a foil

cover around the pastry crust to stop it overcooking when I put it back in the oven

you don't need to do this especially if you're using a quiche tin there is no need

but this is how you would make the foil cover if you wanted to do it

then bake for 30 minutes and leave to set for five minutes once done it can be served hot or cold

with a side salad