Cheese and Pickle Quiche (with Branston of course!)

If you grew up in the UK, you are more than likely to have had cheese and Branston Pickle sandwiches at some time or another.  It was while I was eating a cheese and bean toastie (another throwback) that I came up with the idea of a cheese and pickle quiche using the one and only Branston of course!

So without further a do, it was on the meal plan and in the process of becoming a reality – a delicious reality, I might add!

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Just to make sure that you know that there is certainly no shame in not making your own pastry all the time!  I love making pastry, but not for a general meal plan meal.  That is why ready rolled pastry was invented and who am I to not use modern convenience. Saying that, I do make my own pastry for special occasions, for sweet dishes and when I get the general inkling.  But all in all, it is much simpler (with less washing) to buy some in if you can.

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With all the thoughts of deliciousness, here’s how to make my cheese and pickle quiche!

Ingredients:

1 packet of ready made shortcrust pastry

6-8 tbsp Branston Pickle

75 g vegetarian parmesan, finely grated

150 g cheddar cheese, grated

6 spring onions, finely chopped

6 free range eggs, beaten

150 g tub of double cream

Smushed boiled potatoes and salad  serve

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Method:

  1. Preheat the oven to 200 C
  2. Roll the pastry out to fit the quiche dish and place inside making sure to fit it snugly to the edges of the dish and leaving a bit of space around it, trim the edges leaving a bit of overhang and pop into the fridge while the oven heats up
  3. Remove the pastry from the fridge and spike holes all over the base with the prongs of a fork, line the pastry case with baking paper and fill with baking beans (rice or pasta will do too, it is to hold down the pastry at the bottom)
  4. Bake in the oven for 15 minutes
  5. Remove the baking beans (or other weights) and return to the oven for another 10 minutes until golden
  6. Smear the base of the quiche with the Branston Pickle, adding more if there are gaps
  7. Sprinkle 1/2 of the cheddar  and 1/3 of the parmesan on top of the pickle layer
  8. In a bowl or jug mix together the eggs, 2/3 of the parmesan, 2/3 of the spring onions and cream
  9. Pour the wet mixture over the cheese and pickle making sure that it fills all of the little gaps
  10. Scatter over the cheese and remaining spring onions
  11. Pop in to the oven and bake at 180 C for 45 minutes until nicely golden on top and cooked through (it will go a bit domed while in the oven, but it will settle when you leave it to cool for a bit)
  12. Leave to cool slightly so that it cuts well and serve with some smushed potatoes and salad

NOTES: Smushed potatoes are boiled new potatoes with the skin on and once cooked vigorously tossed with a little bit of margarine, salt and pepper in the pan with the lid on – kind of making part mash, part boiled potatoes.  It’s yummy!

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 And here are some pictures of the steps!

Step 6 and 7

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Steps 9 and 10

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Step 11

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Finally, step 12 – Enjoy!

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That is how you make a delicious cheese and pickle quiche. It really does ave a great flavour and is very similar to the sandwich of my youth – think tangy and creamy at the same time.  The onions give the eggy part a bit of interest and also a little extra flavour, which works well with the cheese.  I love having this with a simple salad and some smushed potatoes as the flavour is from the quiche so done’t need much to add to it.

If you’re looking for something for that family gathering or picnic, I reckon this cheese and pickle will go down well with both veggies and meat eaters a like.

Here’s to recreating other versions of 80’s classic meals/snacks!

Sarah sig

Are you a kid of the 80’s or 90’s?  Did you enjoy cheese and pickle? What were your other favourite flavour combos from that time?

Let me know in the comments below 🙂

 

Cheese and Branston Pickle Quiche
Recipe Type: Dinner
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
A tasty twist on the cheese and pickle favourite in quiche form. Perfect picnic food as it all comes in one dish!
Ingredients
  • 1 packet of ready made shortcrust pastry
  • 6-8 tbsp Branston Pickle
  • 75 g vegetarian parmesan, finely grated
  • 150 g cheddar cheese, grated
  • 6 spring onions, finely chopped
  • 6 free range eggs, beaten
  • 150 g tub of double cream
  • Smushed boiled potatoes and salad  serve
Instructions
  1. Preheat the oven to 200 C
  2. Roll the pastry out to fit the quiche dish and place inside making sure to fit it snugly to the edges of the dish and leaving a bit of space around it, trim the edges leaving a bit of overhang and pop into the fridge while the oven heats up
  3. Remove the pastry from the fridge and spike holes all over the base with the prongs of a fork, line the pastry case with baking paper and fill with baking beans (rice or pasta will do too, it is to hold down the pastry at the bottom)
  4. Bake in the oven for 15 minutes
  5. Remove the baking beans (or other weights) and return to the oven for another 10 minutes until golden
  6. Smear the base of the quiche with the Branston Pickle, adding more if there are gaps
  7. Sprinkle 1/2 of the cheddar on top of the pickle layer
  8. In a bowl or jug mix together the eggs, parmesan, 2/3 of the spring onions and cream
  9. Pour the wet mixture over the cheese and pickle making sure that it fills all of the little gaps
  10. Scatter over the cheese and remaining spring onions
  11. Pop in to the oven and bake at 180 C for 45 minutes until nicely golden on top and cooked through (it will go a bit domed while in the oven, but it will settle when you leave it to cool for a bit)
  12. Leave to cool slightly so that it cuts well and serve with some smushed potatoes and salad
  13. NOTES: Smushed potatoes are boiled new potatoes with the skin on and once cooked vigorously tossed with a little bit of margarine, salt and pepper in the pan with the lid on – kind of making part mash, part boiled potatoes.  It’s yummy!

8 Comments

    • They really are great for leftovers, you’re right Amy! That’s good that your family likes quiches. You’ll have to let me know what they think if you treat them to it 🙂

    • I have made it with caremelised red onion marmalade and a green tomato chutney and they both tasted amazing so I’d say give it a try 🙂

      I think you’re only the second person I know who doesn’t like Branston Pickle! 🙂

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