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Quiche Recipe | 2 Simple Quiche Recipes

Quiche Recipes

A quiche is simply a French tart consisting of a pastry filled with sweet or savory custard and other elements such as cheese, meat, seafood or vegetables. A quiche can be served hot, warm or cold, the pastry maybe made flaky puffed or as simple pastry crust (with flour, butter and water). The recipes provided are simple family favourites that our BellyBelly readers love. 

Creamy Quiche Recipe

The texture of this quiche is the star ” light and creamy, not stodgy and easy to make. We have used a rectangular fluted dish here, but you can use an 8 inch/20cm round dish or tin, the ingredient quantities are the same. A twist on a Quiche Lorraine, we have used bacon and leeks (the leeks have a softer texture and flavour) but you can use onions instead.

Quiche Recipe – Tips

  • Try rolling a little grated cheese into the pastry for a more ‘cheesey’ effect.
  • Experiment with your fillings ” tuna and sweetcorn, feta and red pepper, potato and caramelised onion, salmon and broccoli ” all delicious.
  • Serves: 6
  • Prep Time: 15 mins
  • Cooking Time: Approx 40 mins


  • 500gram/1lb block of shortcrust pastry
  • 250grams/ 8oz bacon, chopped
  • 100grams/ 3 1/2 oz cheddar, cut into small cubes
  • 2 large eggs, beaten
  • 284ml/10 oz of double cream
  • 2 leeks, quite finely shredded
  • 1/2 teaspoon of nutmeg


  1. Heat oven to 190C/375F/Gas mark 5
  2. Flour your work surface and rolling pin.
  3. Roll our pastry to approx 6mm/ 1/4 inch thick, turning the pastry so that you are always rolling in the same direction.
  4. Lift pastry over the rolling pin and drape over your quiche dish, gently smoothing the pastry into the base and up the sides. Tuck the pastry into the sides of your dish gently but firmly, and then trim off the excess around the top. Make sure the pastry is firmly in the dish, to avoid shrinkage. Chill for 20 minutes.
  5. Mix together the eggs, cream and nutmeg and set aside.
  6. In a little olive oil, sweat off the leeks and bacon until lightly coloured and cooked through. Set aside.
  7. Put some parchment paper on top of the cooled pastry, and weigh down with baking beans, pasta or dry rice. Place in the oven to blind bake for approx 20 mins until crisp.
  8. Remove from the oven and take the paper and beans out. Replace in the oven and bake for a further 5 mins until golden.
  9. Spread the leeks and bacon out on the base of the pastry and pour over half of the egg mixture. Place the dish on a baking tray into the oven, and then pour over the rest of the mix.
  10. Bake for a further 30 mins or until just set. Remove and cool for 10 minutes before serving.

Royale Quiche Recipe

This is a deeper style quiche with a crisp pastry (possibly a little thicker than puff pastry), it has flavours of spinach, beans and fresh tarragon. You can eat this while it is hot or cold with a green garden salad, perfect for a picnic or summer lunch!

– posted by The Royal House Windsor

Quiche Recipe – Tips

  • Serves: 6
  • Prep Time: 15 mins
  • Cooking Time: Approx 40 mins


  • 250g ready made short crust pastry or make your own with the following;
  • 125g plain flour, sifted
  • 25g cold butter, diced
  • 25g lard
  • 1 cup full cream milk
  • 1 1/2 cup double cream
  • 1 cup cheddar cheese, grated
  • 11/2 cup cooked spinach, chopped
  • 1/2 cup cooked broad beans or soya beans
  • 2 medium eggs
  • tbs tarragon, chopped
  • salt and pepper


  1. If you are going to make the pastry…
    1. Sieve the flour and salt into a bowl, add the butter and lard and rub the mixture together using your fingers until you get a sandy, breadcrumb like texture.
    2. Add a little milk at a time and bring the ingredients together into a consistent dough.
    3. Cover and allow to rest in the fridge for 30 mins
  2. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the baking dish and approximately 5mm thick.
  3. Line the tin with the pastry, taking care not to have any holes so the mixture could leak out. Cover and rest the pastry for a further 30 minutes in the fridge.
  4. Preheat the oven to 190°C.
  5. Line the pastry case with greaseproof paper, add baking beans and bake the pastry blind for 15 minutes, before removing the greaseproof paper and baking beans.
  6. Reduce the oven temperature to 160°C.
  7. Beat together in a bowl the milk, cream, eggs, herbs and seasoning.
  8. Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, and then pour over the liquid mixture.
  9. Give the mixture a gentle stir to ensure the filling is evenly dispersed but do not to damage the pastry case.
  10. Sprinkle over the remaining cheese. Place into the oven and bake for 25 minutes or until set and lightly golden.
  11. Remove it from the oven, let it firm and slightly cool, remove it from the dish and serve.

For more information on buying the right baking tins for you, we recommend you review the following; Baking tin

To find out more about other quiche recipes, you can read BellyBelly’s article :



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