Basic Quiche

Basic Quiche

Using the base recipe from the cheesecakes:

100g hazelnuts
150g ground almonds
125g butter

Make the base in the same way as before:

Base line a 24cm springform tin with baking parchment. Put the hazelnuts in a dry frying pan and heat gently until they change colour and go a slightly darker brown. You might hear a faint sizzling too. Put them straight into a food processor and whizz to the size of digestive crumbs. Pour them into a bowl, add the ground almonds and a pinch of salt. Melt the butter then pour over the nuts and mix thoroughly to combine. Tip into the base-lined tin and spread out gently with the back of a spoon trying to get it evenly covered across the base and up the sides - the sides are resistant to this but do the best you can pressing firmly with the back of the spoon to pack down as evenly as possible. Put into the fridge for about half an hour to set.

My standard filling for a quiche is:
3 large eggs
250ml double cream
150g grated cheese

Beat the eggs into the cream. Scatter the cheese evenly over the base then pour in the custard and bake for 35 mins at gas mark 4.

To this basic mix you can add whatever you like: ham, smoked salmon, crispy bacon, prawns, chopped up sausages, oven roasted veggies... the list is literally endless.

My only proviso is to chill the cooked quiche before trying to remove the tin. You can always bring it back up to room temperature afterwards