Mike van de Elzen: Three-cheese French quiche (1)

Three-cheese French quiche 

Cook time: 30 minutes 

Prep time: 10 minutes 

Serves: 6 people 

2 sheets savoury pastry  

6 eggs  

1 cup cream  

Salt and pepper  

Cheeses cut into small dice. These can any three you wish to choose or better still use up.  

Camembert  

Gorgonzola  

Tasty cheese 

Preheat oven to 180*C.  

Grease a 26cm flan or quiche tin. Take the pastry and line the base of the tart. The tart will be bigger than the pastry so join the two pieces of pastry together to make a big enough piece.  

Lay over some grease proof paper and press into the corners. Fill the tart with some baking beads, chickpeas or similar and blind bake for 20 minutes. Removing the beads and paper and allow to cool after this time.  

Make up the filling mixture by beating the eggs and the cream, then season, easy!  

Pour the mixture into the tart cases and then sprinkle over the cheeses.  

Place into the oven for a further 30 minutes.  

Serve hot, warm or cold.

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