Who doesn't love a quiche? And everyone knows that homemade always trumps shop bought. Quiche is one of those meals that I forget how much I love until I have it on my plate and I think 'why has it been so long since I've had this?' Quiche is also fab for summer lunchboxes and picnics as it is as tasty cold as it is warm. The addition of cream cheese in this particular recipe adds a lightness and extra creaminess that will blow you away. As always I encourage you to add extra veg or cooked meat to customise the taste to what you like best.
Put the flour into a bowl. Add the lard and butter and rub them in with your fingertips until the mixture resembles fine breadcrumbs.
Mix with cold water to form a firm dough. Knead gently on a lightly floured surface.
Wrap in cling film and put in the fridge for 30 minutes
Roll out and use to line a 20cm flan tin
Preheat the oven to 200c
line with greaseproof paper and fill with baking beans.
Bake for 10 minutes. Remove the paper and baking beans and bake for a further 5 minutes to dry out.
Remove from the oven. Reduce the oven temperature to 180c
Spread the cream cheese over the bottom of the pastry case.
Sprinkle with the herbs and half the chives some pepper and the cheddar.
Beat the eggs and cream together with a little salt and pepper.
Pour into the flan.
Top with the remaining chives
Bake in the oven until golden and set, about 30 minutes.
Servings 6