Quiche

c/- joyce :)

blind bake pastry: get a piece of shortcrust pastry. prick it with fork, line with foil. if you have baking weights/rice put them in to weigh down the pastry. i generally don't bother. put it to around 180-200 degrees. bake until it's a bit harder (10 min), then take foil off and bake a little more (about another 10 min) so you have a firm crust (don't completely cook it cos it will need to go into the oven again with the filling and you don't want it to burn).

While its baking: The quiche I make uses 6 eggs but it depends on the size of your pan. beat together eggs, milk (about 1 cup), grated cheese, salt pepper (chilli for me too).

add ingredients into crust (I use whatever is in the cupboard - normally ham/salami, herbs, caramalised onions) and pour in milk. cook in oven at 180 degrees until set.

NB with some fillings you may need to cook them first eg generally veges (mushrooms, onion, zucchini) as you need to cook the water out.