I made a Kwitch! Also known as Quiche

I haven’t made a quiche since nineteen hundred and frozen to death, the obligatory cookery lesson, driven by a particularly nasty teacher who wielded a metal fish slice like a Samurai warrior.

She didn’t inspire me much, thank goodness for Mum, my aunt and various other mother figures.

I remember foil lining round dinner trays about 12 inches across and helping to make giant quiches for family gatherings.

But I have not made one for years! Until yesterday.

As the weather is going to be super hot at the weekend I decided to plan in advance. This costs all of 85 p for a 9-inch quiche.

You will need a 9-inch flan tin or an ovenproof dish (you can line it with foil for easy removal.)

Oven 220 c/ Gas Mark 7 and 190 c/Gas Mark 5

Cooking time: approximately 1 hour

Ingredients

225 g plain flour
100 g baking margarine
Cold water
Pinch of salt
2 small tomatoes
2 slices ham
30 g grated cheese
3 eggs
300ml milk
Salt, pepper, pinch of herbs

Method

Rub the margarine into the flour (add the pinch of salt).
When it looks like breadcrumbs, mix in cold water a tablespoon at a time until you have a medium tight, non sticky dough.
Form into a ball and pop it into the fridge for 20 minutes.
Meanwhile mix the eggs and milk up, incorporating well. (Don’t do a me, high speed whisk plus milk and eggs equals a nice snack for the dog and a change of clothes)
Slice, quarter, chunk your tomatoes. Chop up your ham, grate the cheese.
Take the pastry out of the fridge and turn it onto a lightly floured surface. Roll it out until it is approximately 1 inch larger than your dish. Lift carefully and ease into your dish, making sure its moulded into the edges correctly.
Arrange the tomatoes and ham, sprinkle the grated cheese in the dish, dust with salt, pepper and herbs.
Pour the egg and milk mix into the case covering everything.
Bake in the middle of the oven for 15 minutes at the higher temperature then 20 minutes at the lower temperature.
Remove from the oven and leave to cool or serve warm.