Savoury Gruyere Quiche



  • 125g butter
  • 200g flour
  • Pinch salt
  • 1 egg yolk
  • 1 tablespoon chilled water


  • 5 eggs
  • 300ml cream
  • 200g Heidi Farm Gruyere, sliced
  • 1 teaspoon Italian herbs
  • 1 Spanish onion, sliced
  • 50g baby spinach leaves
  • 1 zucchini, sliced
  • 6 Roma tomatoes, halved


  1. Pre-heat oven to 190C.
  2. Place the butter, flour and salt into the work bowl of a food processor and process until mixture resembles fine breadcrumbs.
  3. Add the egg yolk and water to the flour mixture, and process until pastry forms a ball.
  4. Remove the pastry, wrap in cling film and chill for 20 minutes.
  5. Lightly grease 6 small quiche moulds or 1 x 24cm loose based flan tin.
  6. Roll pastry out to fit moulds or tin and gently prick the surface. Cover the pastry loosely with baking paper and top with baking beans or weights. Blind bake in the pre-heated oven at 190C for 10 minutes. Remove paper and beans and allow to cool slightly.
  7. Whisk together the eggs, cream and herbs until well combined.
  8. Place the prepared vegetables decoratively over the base of the pastry and gently pour over the egg mixture until three-quarters full.
  9. Lay the sliced Gruyere cheese over the surface of the vegetables.
  10. Place the quiche on a baking tray and bake at 190C for 12-15 minutes until it is golden and firm to the touch.
  11. Serve warm or cold with a garden salad.

Quiche may alternatively be filled with smoked salmon and capers; bacon and onion; ham and tomato; mushroom and herbs; or roasted vegetables.

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