Quiche

1 packet of frozen short crust pastry as I'm not brave enough to make my own and if I do it turns out like shoe leather!

Fillings:

Tuna & Leek
1 can of Tuna, drained
3 small or 2 large leeks, cleaned and cut into rings
Grated cheese of your choice
4 eggs
Approx 1/2pt of cream
Mixed herbs of your choice. I like Italian herbs
Salt & Pepper

Chicken & Broccoli
Meat from ready cooked chicken. (Approx 1 large breast)
Broccoli cut into small florets
Grated cheese of your choice. (Gruyere, Emmental or even Blue cheese)
4 Eggs
Approx 1/2pt of cream
Mixed herbs of your choice
Salt & Pepper

Method:

Defrost pastry according to instructions on the wrapper.
Grease a 9" flan dish or casserole lid with margarine, butter or lard
Roll out pastry to fit snugly into the dish and leave to stand for 20 mins. At this point don't cut off the surplus pastry.
Put chosen filling into the dish and season with herbs etc.
Whisk together the eggs and cream and pour over the filling.
If you wish you can put sliced tomatoes on the top.
Pre-heat the oven to 200 C or 400 F and put the quiche in the oven for approx 30 mins. Test to see if cooked by pressing on the centre of the quiche. It should still be soft and wobbly but will continue to cook in its own heat after being removed from the oven.

Variations

These are endless; suggestions are mushrooms, sweet corn, celery, peppers, asparagus, bacon or tinned ham, sausages, leftover meats.

Seasonings could be changed to paprika, chilli. Dry mustard powder goes nicely with the leeks and cheese and brings out the flavour.