Cheese and Branston Pickle Quiche
A quiche with blind-baked shortcrust pastry, layered Branston pickle, spring onions, mature cheddar, and a creamy egg custard filling.
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- •Flour
- •Saltfor pastry and seasoning
- •Buttercold; all-butter pastry (or half butter/half lard)
- •Ice cold waterfor pastry
- •Lard(optional)optional alternative fat in pastry; also used to grease tin
- •6 Eggslarge
- •Black pepperto taste
- •1 tablespoon Double cream(optional)or heavy cream
- •Cheddar cheeseextra mature; grated
- •2 oz Spring onionsfinely sliced; or green onions
- •Branston pickleor preferred pickle
- •Flour(optional)for dusting/rolling
- •Rice(optional)for blind baking weights (or baking beans)
- 1
Preheat oven to 180°C (355°F / gas mark 4).
0 - 2
Make the shortcrust pastry in a food processor: add flour and salt, then add cold butter (or half butter/half lard). Pulse about 45 seconds until it resembles fine breadcrumbs.
1 min
- 3
With the machine running, drizzle in ice-cold water until the dough starts rolling around the bowl (about 45–50 seconds).
1 min
- 4
Remove pastry, form into a thick disc, wrap in cling film, and refrigerate for about 20 minutes.
20 min
- 5
Grease a 9 in / 23 cm pie or flan tin with a little lard. Dust the bench and pastry with flour, then roll pastry out to about 3 mm (1/8 in) thick and large enough to line the tin.
0 - 6
Roll pastry onto the pin and unroll into the tin. Press gently into corners, trim excess, and tidy edges. Dock the base with a fork.
0 - 7
Blind bake: place scrunched parchment on the pastry and fill with rice (or baking beans), compact gently, and bake for 30 minutes at 180°C.
30 min
- 8
While the case bakes, make the filling: crack 6 large eggs into a jug, season with salt and black pepper, whisk well. Add 1 tablespoon double/heavy cream and beat smooth. Reserve a couple tablespoons for egg wash if desired.
0 - 9
Grate the cheddar cheese. Finely slice spring/green onions (about 2 oz).
0 - 10
Remove pastry case from oven; carefully lift out parchment and rice. Brush reserved egg wash over the hot base and sides (avoid getting it between pastry and tin). Return to oven for 5 minutes to set.
5 min
- 11
Remove and let the case cool on a wire rack. Reduce oven temperature to 170°C (340°F / gas mark 3).
0 - 12
Place tin on a baking tray. Spread Branston pickle evenly over the base. Sprinkle some spring onions over the pickle.
0 - 13
Add about 90% of the grated cheese, spread evenly. Add another layer of spring onions.
0 - 14
Pour in the egg mixture slowly, allowing it to seep through the layers. Top with remaining cheese.
0 - 15
Bake at 170°C for 25 minutes.
25 min
- 16
Cool on a wire rack for 10 minutes before removing from the tin. Slice and serve.
10 min
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