Cheesy-quichy-souffly: a quiche recipe with a difference

A quiche which thinks it’s a soufflé – this has a lovely, light, fluffy texture. But even if you have a disaster with the eggs, and get a bit of yolk in the whites when you separate them – or, as I did once, you drop a bit of cream into the whites, it still comes up light… just not quite so soufflé-like!

Do not be tempted to make a smaller one, because the following day, when cold, it has a more intense flavour, it is more ‘solid’ and it is perfect for picnics, lunch boxes etc…

It goes very well with our easy lamb’s lettuce and tomato salad. Alternatively take a look at our other salad recipes.

 
light textured cheese quiche

You may also like…

Our other vegetarian recipes

To explore our posts on specialist cheeses

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Avocado eggs for lunch

This was a massive hit with the chief taster who is notoriously hard to please. I served it on the local ‘shepherd’s bread’, but sour…
Read More

Cauliflower cheese: its history and how to make the best

“But for me the real fascination is with the Cauliflower Cheese itself. Some kind of gratin with cheese and cauliflower? A head of cauliflower…
Read More

A universally convenient meat pie with history; and how to make traditional hot water crust pastry

“Now you’ll have to take what we’ve got. I’m busy today and haven’t had time for cooking. You can have a bit of homemade…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts