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James Martin’s quiche

As Eamonn Holmes once said, a good quiche is indeed hard to find but when you've got James Martin on the (pastry) case, it's not such a challenge.

James joined us for a very special Quiche Clinic, sharing his love for the classic French pastry and the secrets to getting it right every time.

"Fresh quiche is absolutely delicious, nothing at all like supermarket versions," he says. "There is an art to making the perfect quiche - it requires technique and once you know how, it’s easy. You can serve it hot or cold, but you should never refrigerate a quiche!"

So put down that rubbery slice of tart and find out how it should be done, courtesy of a bonafide quiche expert.

Serves: 6


For the pastry:

200g plain flour

100g butter

Pinch of salt

1 egg

Water if needed

*James uses 400g of plain flour and 200g of butter to make enough pastry for 2 quiches in the demonstration above

For the filling:

2 onions, sliced

Oil for frying

300g grated cheddar

2 tomatoes, sliced

Few sprigs fresh thyme

For the custard:

4 eggs

4 egg yolks

200ml double cream

200ml milk

Salt and pepper

For the salad:

600g mixed Isle of Wight tomatoes

50ml olive oil

15ml sherry vinegar

Salt and pepper


1. Preheat the oven to 180°C. Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers – add a little cold water if necessary. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

2. Grease a 24cm tart tin then roll the pastry out onto a lightly floured surface and use to line the tin. Bake blind for 15 - 20 minutes.

3. To make the filling, cook the onion in a little oil until softened and caramelised. Allow to cool, then spoon into the pastry case.

4. Whisk together the eggs, yolks, cream and milk, then season. Pour the custard into the tart tin then sprinkle over the cheese. Place the tomato slices on top and sprinkle over some thyme leaves. Bake for 40-50 minutes, until set and golden brown - it should have a slight wobble in the middle.

5. To make the salad, cut the tomatoes into slices, halves and quarters. Mix with the oil and vinegar and season.

6. Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust

7. Serve hot, warm or cold with salad

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