Quiche, self-crust or add pastry

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Here are my two go-to recipes for quiche.

I like to do it in either texas muffin tins (not silicone as it wont brown) or a square (not the flan dishes, they are annoying to clean) deep dish of say 5cm deep and 20x20cm either use pastry by lining the dish or tins with a rolled out piece of flaky puff pastry.  Get this for like $1.80 from the freezer section at the store, you can’t make it that cheap. Ok I – can’t make it that cheap lol.

Our pastry took 20 mins in front of the fire to defrost.

WITH PASTRY QUICHE

Spray oil your tins/dish and either line your dish/tins with pastry and do the following:

Fry half a capsicum (red looks pretty) or dice a tomato to throw in at the end if you dont like capsicums, fry the capsicum with an onion and say 300gm of diced bacon (I buy the 1kg and dice it up and freeze in these size portions in the freezer prediced)

chop up HEAPS of some quick cooking greens, spinach, silver beet, cabbage and put into the frypan to reduce in size and infuse with the meat/onion.

you want six eggs whisked and 1/4 cup of milk. pour this into an old empty milk bottle if you are doing it in the tins for easy pouring.

so if your tins/dish is lined fill it/them with the fry-pan ingredients and equally pour the milky egg mix in the center of each texas tin mould, or just zig zag over if using a square dish.

Top with sprinkling of salt and pepper and a handful of grated cheese and cook at 180’c for 30 mins

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SELF CRUST QUICHE

if using texas muffin tins spray them with oil and cut some massive rectangles of greaseproof paper and line them with it.

for this recipe you only need 3 eggs, but you need 1/2 cup of self raising flour and 1 cup of milk, plus any meat and vegetables similar to above as filling. some chunks of feta and some olives is really really nice way to posh it up – mmmm feta.

step 1. after frying meat and onion and vegetables to reduce the greens in size, stir in the eggs and milk and beat with a fork until mixed. pour this into the bowl containing the 1/2 cup of SR flour

That’s it, portion it into your tins or your dish and cook for 20-30mins at 220’c

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