A rigorous taste test of supermarket quiches has revealed a mixed bag, with some gems but many relying on ultra-processed ingredients. The benchmark was set by chef Gill Meller's rich, creamy quiche with crumbly pastry, but none of the store-bought versions fully matched that standard.
The best quiches featured simple, high-welfare ingredients, light custards, and crisp all-butter pastry. Top-rated included a mushroom and mascarpone quiche with free-range eggs and no palm oil, a roast vegetable tart with fluffy custard, and a balsamic caramelised shallot quiche that was palm oil-free and excellent value.
However, many quiches fell short, using palm oil, emulsifiers, and caged-hen eggs. Some described pastry as 'buttery' when it contained no butter. Common issues included undercooked, stodgy bases. A cheese and onion quiche was likened to a 'cheese, onion and mayo sandwich' due to its processed taste.
Overall, shoppers are advised to check ingredients lists for free-range eggs and avoid misleading claims. While a few affordable, delicious options exist, the majority rely on less desirable components.
