There are some dishes that quietly hold everything together at a table.
A good quiche is one of them.
It works for lunch, for a buffet, for an afternoon spread, or cut into neat slices for something more formal. It can be made ahead, served warm or at room temperature, and it always feels considered.
This is my reliable vegetarian quiche — the one I come back to when I want something that feeds people well without fuss.
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The Pastry
You can use:
• 1 x 23cm ready-rolled shortcrust pastry
or
• Your own homemade shortcrust (if you enjoy that part)
Line a loose-bottomed tart tin, press gently into the edges, and chill while you prepare the filling.
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The Filling (serves 6–8)
Ingredients
• 4 large eggs
• 300ml double cream
• 100ml full-fat milk
• 150g mature cheddar or Gruyère, grated
• 1 medium onion, finely sliced
• 1 tbsp olive oil or butter
• Salt and black pepper
• Fresh nutmeg (optional, but lovely)
Optional additions (choose one or two, not all):
• A handful of sautéed mushrooms
• Wilted spinach (well squeezed)
• Gently cooked leeks
• Fresh herbs (thyme or chives)
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Method
1. Blind bake the pastry
Heat the oven to 180°C (160°C fan).
Line the pastry with baking paper and baking beans.
Bake for 15 minutes, remove the paper and beans, then bake for another 5 minutes until just set.
2. Soften the onion
Gently cook the onion in olive oil or butter over a low heat until soft and sweet, not browned. Set aside to cool slightly.
3. Mix the custard
Whisk the eggs, cream and milk together.
Season well with salt, black pepper, and a little nutmeg if using.
4. Assemble
Scatter the onion and any vegetables over the pastry base.
Sprinkle over the cheese.
Pour over the custard slowly.
5. Bake
Bake for 30–35 minutes until just set with a slight wobble in the centre.
Rest for at least 10 minutes before slicing.
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🌿 Artisan Layer: The Creamy Standard
The best quiche I ever ate was a quiche Lorraine in a small bar in Brussels.
It wasn’t flashy.
It wasn’t overloaded.
It was silken.
The lesson I took from it — and still use — is this:
A good quiche should taste decadent, even when the ingredients are simple.
That comes from:
• Enough cream (don’t replace it all with milk)
• Not overbaking
• Resisting the urge to add too much filling
Even in a vegetarian quiche, that creamy custard is the heart of it. Honour that, and everything else falls into place.
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Feeding People Notes
• Serves: 6 generously, 8 alongside other dishes
• Doubling up: Two quiches are better than one — people always come back for another slice
• Make ahead: Can be made the day before and refrigerated
• Serving: Best at room temperature or gently rewarmed
• Buffet-friendly: Cuts cleanly and holds well without fuss
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A quiet reassurance
You don’t need lots of different dishes to feed people well.
One good quiche, made properly, does more work than you think.