Description
A delicious and hearty quiche featuring a buttery homemade pastry filled with tender new potatoes, fresh spring onions, and sharp Montgomery cheddar. This savory tart is perfect for a satisfying brunch, lunch, or light dinner, showcasing rustic British flavors with a creamy egg custard base.
Ingredients
Scale
For the Pastry:
- 225g plain flour, plus extra for dusting
- 140g cold butter, diced
- 1 tsp icing sugar
- 1 egg yolk
- 3 tbsp cold water
For the Filling:
- 250g new potatoes, peeled, cooked and halved or quartered if very large
- 2 bunches spring onions, sliced
- 250g Montgomery cheddar, diced
- 5 eggs
- 100ml milk
- 200ml double cream
- Salt and pepper, to taste
Instructions
- Make the Pastry: Sift the plain flour and a pinch of salt into a large mixing bowl. Add the diced cold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar, egg yolk, and 3 tablespoons of cold water. Quickly bring everything together to form a firm dough. Shape into a disk, wrap tightly in cling film, and refrigerate for 20 minutes to rest.
- Blind Bake the Pastry Case: Preheat your oven to 200C (180C fan)/gas mark 6. Roll out the chilled pastry on a lightly floured surface and use it to line a deep 23cm tart tin. Prick the base lightly with a fork. Line the pastry with baking parchment and fill with baking beans to prevent rising. Bake for 20 minutes, then remove the parchment and beans, and bake for another 5 to 10 minutes until the pastry looks pale and has a sandy texture.
- Prepare the Filling: Reduce the oven temperature to 160C (140C fan)/gas mark 2. Arrange the cooked new potatoes evenly over the tart base. Scatter the sliced spring onions and diced Montgomery cheddar on top of the potatoes.
- Make the Custard and Bake: In a bowl, whisk together the eggs, milk, and double cream until combined. Season generously with salt and pepper. Pour this mixture gently over the filling in the tart case, ensuring it fills evenly without overflowing. Bake the quiche for 40 to 45 minutes, or until the custard is just set and slightly wobbling in the center.
- Cool and Serve: Remove the quiche from the oven and allow it to cool on a wire rack. Serve warm or at room temperature as a flavorful brunch or light meal option.
Notes
- Blind baking the pastry ensures a crisp base that doesn’t get soggy once the custard is added.
- Using Montgomery cheddar gives a distinct sharpness and creaminess, but any mature cheddar can be a good substitute.
- New potatoes should be cooked until just tender before adding to the quiche to ensure even cooking.
- For a vegetarian version, this recipe is suitable as is, since it contains no meat.
- Allow the quiche to cool fully before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Quiche
- Method: Baking
- Cuisine: British
Keywords: New potato quiche, Montgomery cheddar, spring onion quiche, homemade pastry quiche, British quiche recipe, savory tart, vegetarian quiche
