Cheddar and Chive Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">110g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">200g mature cheddar cheese, grated</li><li class="ingredients-single-item">30g fresh chives, finely chopped</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Place the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter is crucial as it creates steam pockets when baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making it large enough to line your tart tin with a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully lift the pastry into the tin, pressing it gently into the fluted edges. Don't stretch the pastry as it will shrink back during baking. Prick the base all over with a fork to prevent air bubbles forming.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes. Then remove the beans and parchment and return to the oven for another 5 minutes until the base is lightly golden. This pre-cooking ensures your pastry will remain crisp even with the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 170°C (150°C fan/gas mark 3). Trim any excess pastry from the edges using a sharp knife while the case is still warm.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter three-quarters of the grated cheddar and most of the chopped chives over the base of the pastry case, reserving some for the top. The cheese on the bottom forms a barrier that helps prevent the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large jug, whisk together the eggs, cream, milk, nutmeg, salt, and pepper until well combined. The nutmeg might seem unusual, but it's a classic flavor enhancer for egg dishes that adds depth without being recognizable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the egg mixture into the pastry case. Sprinkle the remaining cheese and chives on top. For the best presentation, ensure your chives are visible on the surface rather than all sinking to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The custard will continue cooking from residual heat after removal from the oven, so a slight wobble ensures it won't become overcooked and rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool in the tin for at least 15 minutes before carefully removing. This cooling time allows the custard to set completely and makes removal easier.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve warm or at room temperature for the best flavor. The quiche can be stored in the refrigerator for up to 3 days and gently reheated, or frozen for up to 1 month. If freezing, cool completely first and wrap well in foil.</li></ol>