Once you’ve nailed these simple steps you can make all manner of tarts and quiches.
1. Start with a pastry case - homemade or bought depending on how Nigella you’re feeling.
Put your fillings in an even layer in the bottom. Caramelised onions, roasted veg, salmon, anything you fancy. You can mix smaller bits in with the egg mixture, but whichever way, you want the tart filling even.
2. Crack the eggs into a bowl with the cream. You want roughly one egg per 150ml cream, so using this as your basic guide you can double it or even quadruple it for a bigger tart or quiche.
3. Beat them together until smooth.
4. Add any flavourings or small fillings to the mixture such as herbs or little bacon bits. Make sure you season with salt and pepper - unseasoned eggs can be very bland.
5. Pour the custard into the tart case(s), filling right up to the top. It’s always best to sit the tart(s) on a baking tray so you don’t end up with a lop-sided effort.
6. Bake the tart or tarts in the oven until just set. For smaller tarts bake at about 180°C/gas mark 4, and for larger ones bake much lower at 150°C/gas mark 2. You want to cook them gently without the eggs scrambling.
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