Used my 9"x 6" (2" deep) rectangular baking dish for a quiche for a change and think it will be something I repeat regularly. One packet of shop bought ready rolled short crust pastry fits nicely. (Don't tell my grandmother that I don't always make my own pastry!). Alternatively use an 8" flan dish.
Recipe
One pack of ready rolled short crust pastry
3 eggs beaten
300ml milk
Filling of choice
Grated cheddar
Heat oven to 180C
Line baking tray/flan dish with the pastry. Prick the base all over with a fork and brush with egg (taken from the beaten egg for the filling).
Bake 'blind' (ie with no filling) in oven for 15 minutes.
Remove from oven and add filling and cheese
Mix together the beaten eggs and milk and pour over filling
Put back into oven and cook for 30-40 minutes (until skewer inserted into the middle comes out clean)
Filling ideas
Fillings without the grated cheese should come to about half way up the dish (loosely added, ie not pressed down in any way)
Recipe
One pack of ready rolled short crust pastry
3 eggs beaten
300ml milk
Filling of choice
Grated cheddar
Heat oven to 180C
Line baking tray/flan dish with the pastry. Prick the base all over with a fork and brush with egg (taken from the beaten egg for the filling).
Bake 'blind' (ie with no filling) in oven for 15 minutes.
Remove from oven and add filling and cheese
Mix together the beaten eggs and milk and pour over filling
Put back into oven and cook for 30-40 minutes (until skewer inserted into the middle comes out clean)
Filling ideas
Fillings without the grated cheese should come to about half way up the dish (loosely added, ie not pressed down in any way)
- Gammon/ham and onion (fry onions until transparent)
- Asapargus (suggest use flan dish rather than deeper baking tray)
- Caramalised onions (finely chop 1.5lb onions and cook long and slow in 2oz butter until caramalised, ie deep brown)
