Four Cheese Quiche

four cheese quiche

Four Cheese Quiche

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This is the perfect quiche for using up all those left over cheeses from the cheeseboord.
Servings: 6
Calories: 366


  • 6 oz plain flour
  • pinch of salt
  • 1 1/2 oz butter
  • 1 1/2 oz polyunsaturated margarine


  • 1 tbsp oil
  • 1 bunch spring onions trimmed and sliced
  • 1 oz Lancashire grated
  • 1 oz Cheshire grated
  • 1 oz Cotswold grated
  • 2 oz Red Windsor grated
  • 3 eggs
  • 5 floz milk


  • Sift flour and a pinch of salt into a bowl. Rub in fats until the mixture resembles breadcrumbs.
  • Add 2 tbsp water and mix to a firm dough. Knead lightly, cover and chill for 15 minutes. Roll out and use to line a 9 inch (22.5 cm) flan tin.
  • Prick with a fork, brush with a little beaten egg and bake blind in a moderately hot oven Mark 5 (190°C) 375°F for 15 minutes.
  • Heat oil in a frying pan and fry spring onions gently until soft. Place onions and grated cheeses on pastry case, reserving a little cheese.
  • Beat eggs and milk and pour into pastry case, sprinkling top with remaining cheese.
  • Bake in a moderately hot oven Mark 5 (190°C) 375°F for 40 to 45 minutes until golden.
Calories: 366 kcal
Carbohydrates: 24 g
Protein: 12 g
Fat: 25g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 311 mg
Potassium: 126 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 773 IU
Vitamin C: 1 mg
Calcium: 213 mg
Iron: 2 mg
Ingredients Cheese
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