Mum's best friend - quiche 5 ways

• Line a 22cm cake tin with parchment.
• Roll out the shortcrust pastry and fit it into the tin. Trim away any overhang.
• Cover with parchment paper and add pie weights or beans. Bake for 10 minutes at 180°C.
• Remove the weights and parchment and bake for another 10 minutes until just starting to brown.
• Whisk together the eggs, milk, cream, salt and pepper until frothy. Add the grated cheese.
• When the pie crust is cool, arrange the mushroom and tomato slices evenly. Pour the custard.
• Bake the quiche at 180°C for 35 minutes.
• Serve cold, at room temperature, or warmed, with a salad.

• Line a 22cm cake tin with parchment. Roll out the shortcrust pastry and fit it into the tin.
• Trim away any overhang.
• Cover with parchment paper and add pie weights or beans.
• Bake for 10 minutes at 180°C.
• Remove the weights and parchment and bake for another 10 minutes until just starting to brown.
• Whisk together the eggs, milk, cream, salt and pepper until frothy. When the pie crust is cool, arrange the broccoli and chicken evenly.
• Pour the custard and top with grated cheese.
• Bake the quiche at 180°C for 35 minutes.
• Serve cold, at room temperature, or warmed, with a salad.

• Line a 18cm cake tin with parchment.
• Whisk together the eggs, milk, cream, salt and pepper until frothy.
• Arrange the vegetables in the tin. Pour the eggs mixture.
• Bake the quiche at 180°C for 35 minutes. Serve cold, at room temperature, or warmed, with a salad.

• Line a 22cm cake tin with parchment. Roll out the shortcrust pastry and fit it into the tin.
• Trim away any overhang.
• Cover with parchment paper and add pie weights or beans. Bake for 10 minutes at 180°C. Remove the weights and parchment and bake for another 10 minutes until just starting to brown.
• Whisk together the eggs, milk, cream, salt and pepper until frothy. When the pie crust is cool, arrange the spinach evenly in the tin. Pour the custard and top with grated cheese.
• Bake the quiche at 180°C for 35 minutes. Serve cold, at room temperature, or warmed, with a salad."

• Line a 22cm cake tin with parchment. Roll out the shortcrust pastry and fit it into the tin.
• Trim away any overhang. Cover with parchment paper and add pie weights or beans.
• Bake for 10 minutes at 180°C.
• Remove the weights and parchment and bake for another 10 minutes until just starting to brown.
• Whisk together the eggs, milk, cream, nutmeg salt and pepper until frothy.
• When the pie is cool, scatter in cubed ham and pour in egg mixture. Sprinkle with grated cheese and bake for 40 minutes.
• Serve cold, at room temperature or warm, with a salad.