Odlums Classic Quiche

CategoryMain Dishes

Cook Time30 mins

What you need:


  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Butter or Margarine
  • About 4 tablespoons Cold Water


  • 2 Rashers, chopped
  • 1 small Onion, thinly sliced
  • 50g/2oz Cheddar Cheese, grated
  • 1 Tomato, sliced
  • 2 Eggs
  • 150ml/¼pt Milk
  • Freshly Ground Pepper

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 24cm/9″ flan dish.
  2. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
  3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
  4. Spread the rashers, onion and cheese on the base and arrange the tomato slices on top.
  5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
  6. Bake for about 30 minutes until filling is golden brown and set.


  • Delicious served with a simple green salad


Flahavan’s Mushroom & Spinach Quiche

Serves 4-6
  • 1 cup Flahavan’s Progress Oatlets
  • 1/3 cup Flahavan’s Oat Bran
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 3 tbspn cold water
  • Cooking oil
  • 1 cup chopped leek
  • 1 ¼ cups sliced mushrooms
  • 1 cup evaporated fat-free milk
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp dried dill
  • ¼ tsp dried thyme
  • ¼ tsp black pepper
  • 3 large egg whites
  • 2 large eggs
  • 1 pack frozen chopped spinach, thawed drained and squeezed dry
  • ¼ cup finely shredded Gruyère or Swiss cheese
  1. Preheat oven to 375°.
  2. To prepare crust, combine oats and oat bran, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Add water, stir until just moist.
  4. Press mixture gently into a ball on wax paper.
  5. Roll dough, still covered into a 10-inch circle.
  6. Remove one sheet of wax paperand fit dough into a9-inch pie plate coated with cooking oil.
  7. Remove top sheet of wax paper.
  8. Bake at 375° for 7 minutes.
  9. Cool on a wire rack.
  10. To prepare the filling, place a medium nonstick skillet coated with cooking oil over medium-high heat until hot.
  11. Add leek, sauté for 2 minutes.
  12. Add mushrooms, sauté for 5 minutes.
  13. Remove from heat, spoon into a bowl.
  14. Combine milk and next 8 ingredients (milk through spinach) in a blender and process until smooth.
  15. Add to mushroom mixture and stir well.
  16. Pour into prepared crust and sprinkle with Gruyère cheese.
  17. Bake at 375° for approximately 35 minutes.
  18. Let stand for 5 minutes.


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