New Potato, Spring Onion and Cheddar Quiche
This quiche is lovely warm from the oven or served cold for picnics and packed lunches. Pair it with: A crisp green salad or coleslaw, Roasted tomatoes or grilled veggies or New potatoes and chutney for a filling meal.
It also makes a fantastic addition to a weekend brunch spread or as part of an Easter lunch.
Ingredients
For the Filling
- 250 grams Jersey Royal New Potatoes halved, or quartered if large
- 2 bunches Spring Onions Slied
- 200 grams Cheddar Cheese Grated
- 4 Eggs
- 150 ml Double Cream
- 100 ml Milk
Instructions
Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 12-inch tart tin. Cover with baking parchment and fill with baking beans (or rice if you don't have baking beans). Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale
Turn down the oven to 160C/140C fan/gas 2. Position the potatoes then spring onions and cheddar on the pastry case.
Whisk together the eggs, milk and cream, then season and pour over the pastry. Sprinkle a handful of spring onions on the top and pop on the middle shelf of the oven.
Cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.
Recipe Notes
Optional: a few slices of crispy bacon or caramelised onions for extra flavour.
🧊 Storage & Freezing
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Slice, wrap in plastic wrap or foil, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheat: Warm slices in an oven at 160°C or in the air fryer for 4–5 minutes.
🥓 Variations to Try
Loaded Potato Quiche: Add diced bacon, caramelised onions, and a sprinkle of extra cheese.
Vegetarian Option: Swap the bacon for roasted red peppers or spinach.
Mini Quiches: Use a muffin tin for individual portions — perfect for lunchboxes!
Potato Crust: Instead of pastry, press sliced cooked potatoes into the dish to form a crust before adding the filling.
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