"Overall, the quality was lower than I'd hoped for, with many relying on ultra-processed ingredients, such as palm oil, emulsifiers and, often, caged-hen eggs. Free-range products didn't always communicate this clearly on the packet, so it's worth checking the ingredients list. Also, some described their pastry as buttery when they don't contain any butter, and are instead made with vegetable shortening (palm and rapeseed oil)."
"Encouragingly, however, a few gems emerged, with wonderfully simple ingredients, light and fluffy free-range custards, crisp all-butter pastry and generously filled. While the best are less processed, high welfare and rich in flavour, none of the quiches quite mastered the pastry in the same way as Meller. Although the outer layer crisped up in every case, the base was often undercooked and slightly stodgy in the middle."
"Best overall: M&S portobello mushroom & mascarpone quiche 4.25 for 230g at Ocado (1.85/100g) A small quiche, suitable for one or two, with a golden-brown top and a generous scattering of thick-cut sauteed mushrooms. Mascarpone and free-range egg custard with a deep mushroom flavour. Crisp, reasonably well-cooked all-butter pastry and a simple, palm oil-free ingredients list."
Gill Meller's quiche serves as the benchmark with rich, creamy custard and crumbly pastry. Most supermarket quiches tested showed lower quality and used ultra-processed ingredients such as palm oil, emulsifiers and caged-hen eggs. Free-range labelling was inconsistent and some packets misrepresented pastry as buttery despite containing vegetable shortening. A minority of products featured simple ingredients, light free-range custards, crisp all-butter pastry and generous fillings. Even the best options often had undercooked, stodgy bases despite crisp outer layers. Specific strong performers included an M&S portobello mushroom and mascarpone quiche and a Waitrose Mediterranean-inspired vegetable quiche.
Read at www.theguardian.com
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