Milldam Quiche

With the copious amounts of fresh milk and eggs that the croft is producing at the moment, I am enjoying churning out quiches - which is quite a feat from our shed/kitchen, where the arctic conditions means the olive oil is solid, and crockery requires frequent rewashing due to resident mice and birds (which keep Hagrid the cat entertained).

This week I wanted to share my quiche recipe. I cheat with the pastry I’m afraid, I cannot quite bare to stay in the shed/kitchen that long. The Jersey cream and milk makes for the silkiest quiche ever.