A quiche which thinks it’s a soufflé – this has a lovely, light, fluffy texture. But even if you have a disaster with the eggs, and get a bit of yolk in the whites when you separate them – or, as I did once, you drop a bit of cream into the whites, it still comes up light… just not quite so soufflé-like!

Do not be tempted to make a smaller one, because the following day, when cold, it has a more intense flavour, it is more ‘solid’ and it is perfect for picnics, lunch boxes etc…


Recipe for cheesy-quichy-souffly

Serves 8

Ingredients for the pastry:

  • 320g ready rolled shortcrust pastry
  • 3 tsp good paprika
  • just under ½ cup/50g grated gruyère (buy a 200g pack)

Ingredients for the pie:

  • 4 eggs – separated
  • 2 cups/150g grated gruyère
  • 200g/8 oz feta – crumbled
  • 1 tbsp grainy mustard
  • 280ml/10 fl oz/1¼cups double cream
  • smoked salt, tellicherry pepper (this has a bold and fruity taste which goes well with the strong cheese and the tomatoes – but you only need one or two crushed pepper corns, no more)


  1. Heat the oven to 210°C.
  2. Unroll the pastry, sprinkle with the paprika and the cheese, fold over, roll out and put into a greased quiche dish (a glass one is best), prick a few times (this helps to stop bubbling, especially if you are not baking blind).
  3. Bake blind for 15 minutes …. or… if you have an Aga you can simply put in bottom of simmering oven, 120°C for 1¼-1½ hours.
  4. Separate the eggs.
  5. Whisk the whites till they are stiff in a large metal bowl.
  6. Mix the yolks, the mustard, the cream and the seasoning, then mix in the two cheeses.
  7. Fold the egg whites in as you would a soufflé with a metal spoon, keeping the whole thing as light as you can.
  8. Pour into the pastry (hopefully cooled a little, but, as we all know, Life Is Too Short).
  9. Put the whole thing back into the oven for 25 minutes, keeping a good watch on it, as 220°C is very hot!
  10. Serve.


light textured cheese quiche

This goes very well with a tomato and lambs lettuce salad

For this you would need:

  • 70g pack lambs’ lettuce
  • about 10 medium sized tomatoes, cut in half, cut out the core, then cut into four segments. The Kuhn serrated knife is brilliant for cutting tomatoes.
  • 2 tbsp Bellazu balsamic vinegar
  • 1 tbsp brown sugar
  • 2 tbsp walnut oil
  • 2 tbsp olive oil
  • salt and pepper – again – to keep the dish ‘together’ use Tellicherry, only one crushed pepper corn
  1. Spread out the tomatoes on a flatish plate, sprinkle with the sugar, salt and pepper, mix the oils and vinegar and dress.
  2. Mix in the lambs’ lettuce to the tomato salad.


tomato and lambs' lettuce salad

Tomato and lambs’ lettuce salad