I made a delicious quiche

When I turned 30, I went to Devon on a week-long patisserie course at the Ashburton Cookery School.

It was a lovely way to spend a week; there were 8 of us in total and the tutor was really friendly. We were based in a beautiful kitchen and the tutor demonstrated various things, which we would then make. The small class size meant that the tutor was always around to help, which was so valuable – as a trained chef, his techniques and tips were great.

There was a kitchen porter too who would come around and lay out the ingredients for us – he was a lovely man. That also saved a lot of time because all of the ingredients were already weighed and measured out.

It was quite full on – we made a LOT! Croissants, scones, focaccia, brioche, a soufflé, even marshmallows (which were yum).  My dad has been waiting for me to make him a batch of croissants ever since I came home so I should probably get on the case soon.

Anyway, as well as getting to eat the food we’d made, we came away with a folder full of recipes from the week so we could try again at home. If you’re looking for a week away, I’d definitely recommend it. I went on the patisserie course, but there are loads listed on their website. They even do one day and half day courses if you’re in the area. 

Now I’m not allowed to publish those recipes, just to clarify. I signed a thing to say that. But another one of the things we made was quiche – the filling and the pastry.

So, as I haven’t really opened my folder of recipes since I came home after the course several years ago, I decided to give a recipe a go. And, I remember this quiche being particularly nice, so I chose to make it. If I recall we also made treacle tart using the same pastry…

The pastry recipe is lovely and there was more than enough – I even squeezed some jam tarts out of this! It was really easy to make as well. I do think perhaps I didn’t put enough water in it; I always get scared my dough is going to be too wet! Funnily enough one of the lessons I came away with was not to be scared of pastry, so I obviously need to work on that! 

And then the filling, called ‘luxury quiche filling’ in the folder, really is very luxurious! There’s a whole pack of ham in this quiche. A whole pack! And omg when I opened the oven to check it halfway… just omg. Omg.

I actually ended up roughly halving the recipe for the filling, and still had a bit left over. It’s apparently enough for 17 mini quiches; just a few, then!

Eating this quiche made me wonder two things:

1. Why have I not made this quiche more?

2. Is a diet made up of entirely this quiche sustainable in the long run?

I’m going to toot my own horn here and say this is the best quiche I’ve ever eaten. There you go, I said it. I obviously can’t take credit for it, but it’s amazing.

I took it home to give to my parents, and it’s safe to say they really enjoyed it. My dad enjoys most things, and I think my mum was just excited that someone else was doing the cooking. Nevertheless, it was very well received. 

Everyone should eat quiche more. Writing this is making me want to make it all over again.

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