Jo Elwin makes quiche just the way her mum does … which is always the best way. Choose one of her three fillings below to add to the basic egg mix. All quiches cook for about the same time.

For a quiche's lovely custard-like finish, you should use a half-cup of milk for every large egg that you're using in the recipe. So, if you're cracking three eggs for your quiche, you'd want to use 1 ...