It’s been some time since I made a quiche, so I thought I’d do one in a deeper dish than usual. I used a foil dish instead of my ceramic quiche dish. First the pastry, shortcrust of plain flour, bran and flora. Then the cheese, strong cheddar to line it. Then chopped onions and mushrooms. Then rough chopped chorizo and halved cherry tomatoes.
In went one egg whipped up with goat’s milk for 35 minutes in a 180 oven, with the top covered for the final 10 minutes. It came out tasting pleasantly tangy, and I served it with garden peas, and followed it with lightly stewed Pink Lady apples, served chilled with double cream.