Plant Poisons and Rotten Stuff – The Blog

Not failsafe for opioid responders.

To serve four.

For the shortcrust pastry:

1 whole egg
2 oz butter
4 oz flour

Put the flour in a mixing bowl and cut the butter into it, then rub the two together with fingers until the mixture is a fairly consistent breadcrumb texture. Break the egg into a second bowl and whisk together. Add the egg to the butter and flour and mix together with a wooden spoon. When solid, kneed with hands. This mix tends towards the sticky side, if so, add another flat tablespoon of flour. Wrap the pastry in cling film and put in the fridge for half an hour to an hour. Then roll out with the aid of a dusting of flour and press into your quiche dish.

For the quiche filling:

5 egg yolks
1 whole egg
1-2 cups of double/heavy cream (depending on size/depth of quiche dish used)
Salt

Separate the five egg yolks and mix together with the whole egg. Add at least half a pint of cream and mix together. The total cream you need depends on the size and depth of the quiche dish you use. More cream can be added and mixed in situ.

Add any other flavouring ingredients to your dish that you tolerate in small amounts – for example, a finely chopped, sweated leek, a rasher of fried bacon, etc. Add these to the quiche dish and pour the eggs and cream over. Top up with extra cream if required, making sure to mix in.

Bake in the oven for thirty minutes on 200 degrees celsius. If you tolerate a small amount of mild cheese, grate some and add ten minutes before the end of the cooking time.

If you don’t tolerate any flavouring ingredients at all, the quiche can be converted to a custard and can be sweetened to taste.

Failsafe Basic Quiche Nutrient Profile