It doesn’t matter what it is or how often you have it, nothing can beat Mums cooking.
Sometimes it doesn’t even matter how it tastes because it’s the feeling that I want.
You know, the smell of a roast dinner sizzling away on a Sunday along with the homely screech of “DINNERS READY!” reverberating up the stairs.
I often talk about my family on here. The term “my Mother” is a familiar occurrence because that is what this blog is all about: Cooking for those you love most.
Recapturing that essence of sitting around the table and being a family again.
You can all do that…
With “my Mothers” quiche!
Considering I’m an advocate for local British produce, I had to use the cheese of my county of course-good old Lancashire-but you can taper this recipe to whatever is local to you and enjoy the wonderful taste of home.
Lancashire cheese and tomato quiche
Mum used 1 packet of shortcrust pastry for this.
4 eggs-ours are from a farm so they are completely free-range
Full fat milk (see amount in method below)
The cheese of your choice-about a cup full
1 sliced tomato
Salt and pepper
1 onion sliced
Preheat the oven to 180 degrees.
Roll out the pastry and line a flan tin.
Beat the eggs well in a measuring jug and add in milk to make it up to 1 pint. Lightly fry the onion off.
Grate the cheese and add in to the mix stirring well. Add your salt and pepper to taste. Spread the onions on to the pastry.
Carefully pour in to the base and bake for ten minutes.
Place the sliced tomatoes on top and continue to cook for around 15 minutes.
Leave to cool.
I asked my Mum to write down this recipe and at the bottom she has put “serve with a green salad and buttered new potatoes” and if there is one thing you need to know, it’s do not disobey my Mother!