A classic favourite, quiche, or tart, 21p a serving, lots of variations

Jun 5, 2015 | 3 comments


A classic favourite, quiche, or tart, 21p a serving, lots of variations


This is a classic British dish that comes out very cheap with a bit of frugalisation. If you think quiche sounds like something your granny makes, you could always call it a tart and feel all contemporary. The pastry is lovely and short, the filling delicious and sustaining, whatever you decide to call it.  There are lots of different things to fill a quiche/tart with, some ideas are at the bottom of the page.

180g self raising value flour 1.5kg/45p, 5p
60g rapeseed oil, Aldi 99p/litre, 6p
80g cheddar, Aldi £1.55/350g, 35p
2 eggs, Aldi 15 medium eggs £1.25, 17p
1 medium carrot, 5p
1 onion, 5p
100g frozen peas, Aldi 97p/907g, 11p
Total cost 84p. Serves 4,  21p a serving

First of all, make the pastry using the oil and the flour.  Tip the flour into a bowl, add the oil and stir to mix it in. Now add about 50ml cold water.  Add about two thirds and stir it in, you may need the rest, you may not, flours differ as to how much water they will absorb. You need to add the water so that you can roll the pastry out, without it, the pastry will be too crumbly to roll.  The dough will be a soft one, not as firm as a pastry made with butter.

Roll the dough out on a floured surface to fit a 20-22cm tart tin.  If you are unfamiliar with rolling pastry and it won’t behave for you, roll it out as best you can and use it to patch the base and sides  of the tin, it will taste just as good, and practice makes perfect. You will get better at it.

Now crack the eggs into the bowl. Add the carrot,  grated, no need to peel, the chopped onion, the grated cheese and the peas. Give it all a good stir, season with salt and pepper and tip into the pastry case.

Bake in a medium oven for about 25 minutes until the filling is set and the pastry looks cooked.

We had this for our tea tonight with coleslaw and watercress and radishes from the garden, lovely.

The carrots and peas are in there to stretch out the more expensive eggs and cheese. You could replace them with wafer thin slices of fennel and peas, or use beetroot and feta instead of the carrots and cheddar.  You could roast the onion and carrots before adding them to the mix to give a different flavour using the same ingredients. You could use 200g veg from a frozen bag of  mixed veg instead of the carrots and peas. Or some broccoli florets and 2 or 3 asparagus spears. You could use spinach leaves from the garden and sliced radish, or a couple of celery sticks very finely sliced with a grated apple and a scattering of walnuts.

You could use a value blue cheese, feta,  mozzarella, or emmental if  you’re feeling flush.

Personally, I don’t like cream in a quiche/tart, but if you do, and you have some, add it in if you want to.

This is lovely hot, or cold in a packed lunch with a bit of salad, or potato salad to go with it. If there are 2 of you, you could have half one day, half the next day, or take it as your lunch

I made a little jam tart with the pastry trimmings using some damson jam I made ages ago. I always do something like that, and they rarely get the chance to go completely cold, they get scoffed before that.

Jam tart

Faggots & Gravy



  1. Anne

    Thanks Lesley, I will try that next time I fancy making pastry. I hope the weather is lovely for the wedding.

  2. Lesley

    You don’t have to use cheese at all if you don’t like it, you could just leave it out, replacing it with another egg. If you used cream instead, I would think the same weight would taste right. So 80ml of cream, I’m assuming double cream?

  3. Anne

    Hi Lesley, do you think this would work with cream rather than cheese? If so how much cream would you suggest? Unfortunately, I don’t like cheese!

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