“Serve this cheese and herb quich hot or cold with salad. Pefect to pack for a lunch or picnic.”

Ingredients Nutrition

  • 7 ounces shortcrust pastry, rolled to 1/4in thickness
  • 4 ounces brie cheese
  • 4 ounces curd cheese
  • 1 ounce softened butter
  • 3 tablespoons heavy cream
  • 2 eggs
  • 1 tablespoon chives, snipped
  • 1 tablespoon parsley, chopped
  • salt and pepper
  • cayenne pepper


  1. Heat the oven to 375°F Line an 8 inch flan tin with the pastry. Prick the base with a fork and line with greaseproof paper, fill with baking beans and bake for 10 minutes. After this time, remove the paper and beans and return to the oven for a further 5 minutes or until lightly golden.
  2. Meanwhile, mash, the Brie thoroughly, including the rind. Beat in the curd cheese, butter and cream. Beat the mixture until well blended and smooth.
  3. Beat in the eggs, then the chives and parsley. Taste and season with salt, pepper and cayenne.
  4. Turn the cheese mixture into the pastry flan case. Bake for 20-25 minutes, or until the filling is set and lightly browned. Serve at once while still hot, or chill and serve cold.

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