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Egg and Cream Cheese Quiche (From Scratch)

By Hannah-Faiz (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Slicing
  • More effort
  • Serves 8
A pastry filled with delicious cream cheese spread at the bottom and egg baked on top. This was eaten for lunch and dinner!


For the pastry:

  • 250g Plain flour
  • 125g unsalted butter, cut into pieces (chilled)
  • 1 normal- sized egg

For the filling:

  • 250g Plain flour
  • 125g unsalted butter, cut into pieces (chilled)
  • 1 normal- sized egg
  • 227g soft cheese
  • 6 normal- sized eggs
  • 1/2tsp salt
  • 240ml any milk
  • Grated cheese -as much as you prefer- (optional)


  • STEP 1
    Mix the flour and butter together thoroughly until it turns into a dough, then rub the dough with your hands until it resembles breadcrumbs. Add the egg yolk and 2 tablespoons of cold water and the process it with an electric hand mixer until the dough comes back together again, in a smooth ball. wrap the dough in clingfilm and chill it in a fridge for 30 minutes.
  • STEP 2
    Heat the oven to 170°C.
  • STEP 3
    Roll out the pastry dough on a lightly floured work surface, then use it to line a pastry pan that fits your dough in. Roll the rolling pin over the edges of pan to cut any excess pastry from the edges. Chill for 30 minutes in the fridge.
  • STEP 4
    Spread the soft cheese evenly at the bottom of the pastry. Beat the egg, milk and salt until smooth and fully blended. Pour it over the cheese in the pastry case.
  • STEP 5
    Bake it in the centre of the oven until the centre of the quiche is almost set but jiggles slightly when the dish is gently shaken and when a knife is inserted near the centre of the quiche, it comes out clean. Let the quiche stand for 5 minutes to cool down, then cut into slices. Sit Back, Relax, and Enjoy!
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    Rating: 5 out of 5.1 rating
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