Hearty British Quiche

Hiya eaters!

It’s been a doozy 24 hours for me.

First, my friends and I got kicked out of a pub because my friend (who wasn’t drinking and is 21) didn’t have ID to prove she was at least 18.

Then, I went to check my credit card statement online and found a whole bunch of fraudulent charges on my debit card. So I’ve been dealing with the bank and trying to figure out how someone bought things in a store without actually having my card.

Yes eaters, apparently someone can use your card in a store without having your card. And I still have no idea how they got my card information to begin with considering I only ever use my card at ATMs.

If you know how the heck this happens, please do share. I’m dumbfounded.

But enough money talk.

Are you ready for me to be a bit British again?

Good, because I’ve realized that my time here is quickly winding down so I’m trying to pack as much British-ness in as possible. And as luck would have it, I’ve found a way to ball up a bunch of British-ness and wrap it in a very British crust.

Doesn’t that sound appealing?

Don’t answer that.

Would it sound more appealing if I told you I was talking about quiche?

Gosh, I hope so.

I call this quiche British-tastic because, while I know that these ingredients are available all over, I haven’t really seen them (or this unflinching a love of puff pastry) until I got here. So I’m embracing it, just like I’m embracing endless cups of tea and not pronouncing the “a” in words ending in “-ary”.

British Potato Leek Quiche

~1 ½ c chopped leeks

3 small potatoes, thinly sliced

½ c cottage cheese

6 eggs

1 sheet puff pastry

salt and pepper, to taste


Heat a pan to medium heat and drizzle it with oil. Lightly sauté the potatoes and leeks until the potatoes have just lost their crispness and the leeks are fragrant.

In a bowl whisk together the eggs and cottage until all the big clumps of cottage cheese are gone. Add a few dashes and cracks of salt and pepper and then mix in the potatoes and leeks.

Line a round casserole dish* with the puff pastry sheet. Don’t worry if it doesn’t fit perfectly. I highly recommend tearing it to make it fit. I mean, you can’t mess up puff pastry, right?


Pour the eggy mixture into the puff pastry and bake in a 350F/175C oven for ~20 minutes, until a knife inserted in the center comes out clean.

Allow the quiche to cool for a few minutes and then slice into quarters and serve.

Now this isn’t some froufrou French quiche. This isn’t some bastardized American quiche. This is a hearty British quiche.

Because if there’s one thing I’ve learned about traditional British culture, it’s that the Brits and everything about them is hearty. It’s made to last. It’s utilitarian. It’s sensible.

So you could use a regular pie pan*, but then you would need more puff pastry. And then the quiche would boarder on froufrou.

And the British are not froufrou. And neither is this quiche.

So tuck in.

Your turn:

What’s your favorite hearty, not froufrou food?

How do you feel about Brits?

Later eaters!

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