Quiche is easy to make and it is nice warm or cold. You can add any fillings you fancy – tomatoes, spinach, broccoli, green beans etc…

You need

• 20/25cm Non-Stick Fluted Quiche Tin

Ingredients

• One short-crust sheet (I imagine you won’t have time for making your own so use one of those);
• 4 eggs;
• 300ml pot of double cream;
• Any filling you fancy (my favourites are tomatoes and broccoli);
• Grated cheese to top your quiche (Gruyère or Parmesan are nice but you can easily use a cheaper cheese like cheddar);

Step by step

• Preheat the oven to 190C.
• Spread out the pastry on a lightly floured surface of the quiche tin.
• Bake the pastry for around 10 mins.
• Beat the eggs and cream together with a fork or in with a food processor (you can add nutmeg and plenty of seasoning). Carefully pour the mixture into the baked pastry then scatter over the filling.
• Put some grated cheese on top of your quiche.
• Bake for about 20 minutes until the filling is set, starting to turn golden and slightly puffed up. Allow to cool a little before removing from the tin.
• Serve warm or at room temperature, with a green salad.

  Your shopping basket

• Shortcrust – 1 sheet – £1.50
• 6 eggs – £1.30
• Double cream pot – £1.10
• Grated cheddar 250 gr – £2.15
• Tomatoes – pack of 4 – £1.00
• Total basket £7.05 | Cost of ingredients (6 servings) £4.68 | Per serving £0.78