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

Walnut, porridge oats and spelt soda bread

“I bake wholemeal spelt bread because I enjoy the taste. It takes me 15 minutes to use 1 kg flour with 1 litre…
Read More

Making a lunch (a hearty one) out of English pesto, tomatoes, and warm bread

The idea of making a sauce from pounding together garlic, cheese, herbs, nuts and salt; and then thinning it out with olive oil certainly dates…
Read More

Cheese and tomato savoury cobbler

Cobblers originated in North America, where British settlers couldn’t get hold of suet, and so invented a biscuity-dumplingy topping. The most likely explanation for the…
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