Perfecting quiches

Learn to make a lovely quiche from scratch, with crisp, buttery shortcrust pastry and a beautifully balanced filling. This practical course takes you through each stage by hand, building the skills and confidence to make pastry without relying on a food processor.

Working with cherry tomatoes and fresh basil, you will learn how to bring together a quiche that looks inviting, slices neatly and tastes delicious.

What you will learn

• Making shortcrust pastry by hand, rubbing butter into flour and recognising the right texture.
• Adding the right amount of liquid and bringing the dough together without overworking it.
• Resting and chilling pastry, understanding why temperature matters and how to handle it gently.
• Rolling to an even thickness, lining a tin without stretching, trimming neatly and repairing small cracks.
• Blind baking with baking paper and weights to support the pastry and achieve a crisp, golden base.
• Practical knife skills, including safe grip, controlled cutting and preparing ingredients evenly.
• Preparing cherry tomatoes and basil, managing moisture and balancing flavour in your filling.
• Mixing a savoury egg custard and filling your pastry case without overfilling it.
• Judging when your quiche is baked, with set edges and a gentle wobble in the centre.
• Resting, removing from the tin and slicing, plus tips for storing and reheating.

Along the way, we will cover common pastry problems, including shrinking, cracking and soggy bottoms, so you understand what to look for and how to avoid them. These are useful skills you can return to for other savoury tarts and pastry bakes at home.

You will leave confident with the knowledge to repeat the process at home and how to experiment with different fillings and toppings.