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Four Cheese and Chive Quiche

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About the bake

This lovely Four Cheese Quiche would be delicious served for lunch with a fresh green salad. This recipe is a very simple recipe using a shortcrust pastry case, Ricotta, Gruyere, Cheddar and Stilton cheeses and the all important savoury chives. If you need some help with baking your pastry case blind, have a look at our classic video tutorial below.

15Total Time
40Prep Time
25Bake Time


  1. Step 1:

    Place the flour, salt, lard and butter in a mixing bowl and rub the fat into the flour until it resembles fine breadcrumbs.

  2. Step 2:

    Add about 4 tbsp cold water to make a firm dough then wrap in cling film and chill in the fridge for 30 minutes. While the dough is chilling preheat the oven to 220°C (fan 200°C, gas mark 7).

  3. Step 3:

    Roll the pastry out on a floured surface until large enough to line a 23cm loose-bottomed flan tin. Line the tin with the pastry then line with a circle of baking paper, then fill with baking beans.

  4. Step 4:

    Bake for 10 minutes. Take out the paper and beans, then bake for 5 minutes more until pale golden and cooked. Reduce the oven temperature to 180°c (fan 160°c, gas mark 4).

  5. Step 5:

    Place the ricotta and the other cheeses in a bowl with the chives and eggs.

  6. Step 6:

    Beat together until smooth then spread in the pastry case and bake for 20 –25 minutes until just firm, but still has a little wobble in the centre. Allow to cool and serve at room temperature.


  • For the pastry

    • 250g Allinson's Plain White Flour
    • 65g Butter
    • 65g Lard
    • 1pinch Salt
    • 4 tbsp Water (cold)
  • For the filling

    • 200g Ricotta
    • 50g Gruyère (grated)
    • 50g Cheddar cheese
    • 75g Stilton
    • 3 tbsp Chives (snipped)
    • 3 Egg(s) (free range)


  • Mixing bowl
  • Clingfilm
  • Rolling pin
  • 23cm loose bottomed flan tin
  • Baking paper
  • Baking beans

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