Basic Country Quiche

Country quiche1

I simplified here. I went back to basics. No props or background. One light source from the top left corner. And a simple, wholesome, country quiche.

I got good highlights on the pastry and the cheesy surface, but enough colour to make you drool.  The whole image is light and airy like the Quiche. Yum! The Recipe is below…

Country quiche 2

Country Quiche 3

The Recipe

Yes, it does taste as good as it looks!

If you have the basics in the fridge, you can add almost anything to it to, and turn it into something awesome. Serve with a simple salad, or for you wintery lot – add some steamed veggies.


One large sheet of shop-bought, pre-made pastry

6 eggs

2 large dollops of creme fraiche (No creme fraiche? try full cream Greek Yoghurt?)

300-400g grated cheese

bacon bits

Veggies of choice:  In the photo above, I used dollops of creamed spinach and grated carrot, another time there was broccoli in the fridge, but my favourite was chopped leek and mushroom.

Got the stuff, now what do I do?

Pre-heat the oven to 180 degrees and grease a shallow dish. (This one is about 30cm in diameter)

Place the dish on the pastry and cut the pastry a little larger to cover the base and go up the sides.

Line the dish with pastry.

Cut the remaining pastry into thin long strips.

Place the bacon bits and a half the cheese on the pastry.

Lightly fry or steam your veggies of choice and add as the next layer, leaving gaps for the egg to fill later.

Beat the eggs and creme fraiche and pour over veggies.

Cover with the remaining cheese.

Place the strips of pastry over the top in a criss-cross manner and paint over them lightly with a little egg.

Bake for 30-40 minutes (depending on the ingredients and your oven)

You can prepare the salad and set the table in the meantime

Serves 4



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