PEK Quiche

PEK Quiche
  • Serves Icon Serves 4-6
  • Cooking Time Icon Cooking Time 50 minutes
  • Preparation Time Icon Preparation Time 20 minutes


  • 320g pack of ready rolled short crust pasty
  • 1 tin of PEK, cut into small strips
  • 1 onion, peeled and chopped
  • 100g of mature cheddar cheese, grated
  • 2 large eggs
  • 250ml single cream
  • 1 tsp of dried thyme
  • ½ tsp of ground white pepper


  • Roll the pastry on a lightly floured surface and use it to line a 20 cm flan dish.
  • Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to gas mark 6/200C. Blind bake the pastry case by pricking it all over with a fork, line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 5 minutes. Remove the beans and paper and bake the empty case for a further 10 mins or until golden brown. Trim the over hanging pastry.
  • Reduce the oven temperature to 180C/gas mark 4. Fry the PEK in a frying pan over a medium heat for 5 minutes. Transfer to the cooled pastry case with a slotted spoon.
  • Place the onion in a pan and cook over a medium heat for 5 minutes or until golden. Add to the quiche and top with the cheese.
  • In a bowl, combine the eggs, cream, thyme and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set.