Quiche is in my blood. It is my culinary inheritance. My mother is a champion quiche-maker, quite literally. She has the Quiche Cup, an ornate silver (or possibly aluminum) goblet screwed (or possibly glued) to an ebony (or possibly plastic) pedestal, on her mantelpiece having won the quiche prize at her village show. It’s quite a legacy to bear and I can never hope to match her heights of quiche perfection.
But still I love a quiche. And yet I rarely make one. Because quiche is a faff; all that pastry making, blind baking, gingerly transferring the brim-filled case to the oven. But also, and this is near heresy to utter in my family, I sometimes find myself longing for more crunch to contrast with the creamy filling than a traditional shortcrust pastry can offer.
And so I often turn to filo pastry and make the usual egg/cream quiche filling but with a filo base. Far less technical, super quick and with all the crunch you could hope for, a filo pastry quiche is a simple, weeknight meal that is no faff at all. Here is a wintery filo quiche recipe to show off the autumnal veg harvest.
(PS – no blog next week because it’s supper club week – the last of 2019. It’s sold out but you can see 2020 dates and info here – where you can also check out the new G&G supper club vouchers – perfect for Christmas gifts.)