This dish contains the following allergens: Eggs, Wheat, Milk/Dairy
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Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
7oz
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
7oz
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Utensils
25cm x 3.5cm tart tin
Step 1
Line tin with the pastry. Use larger overhanging pieces to fill in any missing edges. Press overhanging edges over and all around the tart tin edges. Do not trim off excess pastry. Prick base of pastry with a fork.
Step 2
Install the wire rack on Level 3. Select BAKE, set temperature to 180°C and set time to 15 minutes. Press START/STOP to begin preheating.
Step 3
When the unit has preheated, place tart tin on wire rack on Level 3. Close oven door to begin cooking.
Step 4
While the pastry is baking, whisk eggs with crème fraîche, season to taste and mix in chives and onions.
Step 5
When pastry is cooked, remove from oven. Sprinkle over Cheddar cheese then pour over egg and crème fraîche mixture.
Step 6
Select BAKE, set temperature to 180°C and set time to 25 minutes. Place quiche on wire rack back onto Level 3 and close door. (The oven will not require preheating as will still be hot). Press START/STOP to begin cooking.
Step 7
Check if quiche is cooked at 20 minutes whether done by placing the point of a knife in centre which should come out clean. Cool for 5 to 10 minutes before serving. Trim pastry edges off carefully with a small sharp serrated knife while cooling.
Line tin with the pastry. Use larger overhanging pieces to fill in any missing edges. Press overhanging edges over and all around the tart tin edges. Do not trim off excess pastry. Prick base of pastry with a fork.
Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
7oz
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
7oz
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Step 2 of 7
Install the wire rack on Level 3. Select BAKE, set temperature to 180°C and set time to 15 minutes. Press START/STOP to begin preheating.
Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
7oz
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
7oz
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Step 3 of 7
When the unit has preheated, place tart tin on wire rack on Level 3. Close oven door to begin cooking.
Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
7oz
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
7oz
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Step 4 of 7
While the pastry is baking, whisk eggs with crème fraîche, season to taste and mix in chives and onions.
Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
7oz
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
7oz
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Step 5 of 7
When pastry is cooked, remove from oven. Sprinkle over Cheddar cheese then pour over egg and crème fraîche mixture.
Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
7oz
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
7oz
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Step 6 of 7
Select BAKE, set temperature to 180°C and set time to 25 minutes. Place quiche on wire rack back onto Level 3 and close door. (The oven will not require preheating as will still be hot). Press START/STOP to begin cooking.
Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
7oz
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
7oz
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Step 7 of 7
Check if quiche is cooked at 20 minutes whether done by placing the point of a knife in centre which should come out clean. Cool for 5 to 10 minutes before serving. Trim pastry edges off carefully with a small sharp serrated knife while cooling.
Oil, for greasing tin
320g
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
4 large
eggs
200g
crème fraîche
Salt and pepper, as desired
2 tbsp
finely chopped chives
200g
grated mature Cheddar cheese
Bunch
of spring onions, finely chopped
Oil, for greasing tin
11oz
ready-rolled shortcrust pastry sheet, removed from fridge ahead of use
