Prepare the pastry case and the custard in the same way as for quiche lorraine.
Vary the filling to provide variety.
Spinach and cream cheese:
For the filling clean 2 lb of fresh spinach leaves and cook with 1 oz of butter in a heavy saucepan for 8 minutes. Stir from time to time.
Use cream cheese in place of the double cream in preparing the custard.
Leek and celery:
For the filling clean 2 medium leeks and 1 stick of celery.
Slice these into thin rings and cook with 1 oz of butter in a heavy saucepan for 8 minutes. Stir from time to time.
Mushroom and tomato:
For the filling slice 6 oz of fresh tomato and 6 oz of fresh button mushrooms and place in the pastry case.
For the filling use 6 oz of any cooked and flaked fish. Tinned tuna and tinned salmon both make an excellent quiche.