27 August 2012

Quick Quiche





I'm always in for something quick and delicious to make for a meal - and this quiche is my most favourite quiche to make (and eat!).

The original recipe (found here) is super yum with it's blue vein cheese goodness, but if you're wanting a simple and very quick version of it, one that's perfect for adding leftover vegetables and other bits and bobs (the one in the photo has creamed corn as well!) then this the quiche for you!

Pastry
300ml flour
125 grms butter
1/2 beaten egg (the other half can go in the filling)
pinch or so of salt


Melt butter in saucepan and remove from heat. Stir in flour and salt, and once cooled, the egg. Roll into a ball and place in centre of flan dish. Press out to cover base and sides of flan dish. Bake for 10-15 minutes in pre-heated oven at 200degC, or until pastry cooked. I have never bothered with beans or pricking to kep the pastry flat.


Filling
Dot the cooked pastry with bits of cooked vegetables (about 1 cup) and any meat pieces or other tasty things like mushrooms, creamed corn etc.  Add approx. half to 1 cup of grated cheese. Pour egg and milk mixture over top and any garnish.


Bake in oven for 30-45 minutes at 200degC.


Egg & Milk Mixture
Mix 2-3 eggs and 1/2 cup milk (or cream) together. The mixture doesn't have to cover the ingredients.


Simple huh - and very delicious!

For more delicious recipes visit here.

6 comments:

  1. mmm. Looks delish. I like your quiche

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  2. Ellymay2:24 pm

    Am going to give this one a go, looks yummy.

    ReplyDelete
  3. nyummy nyummy.... :) can alnost taste this!!!

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  4. Looks lie a mummy quiche!
    Justbwanted to point out that while you don't bother with baking beans or pricking the pastry for this recipe, you still need to from cold butter pastries.
    The reason you don't have to from this one is because the pastry is made using melted butter. In through normal pastry the butter is not melted, so when the pastry cooks, the butter melts inside the pastry creating steam which causes little air pockets to for in the pastry. The morebhe butter is folded through (in proper layers) the more the pastry rises, giving you puff pastry... and the more you need to either pricked or use baking beans.
    Really looking forward to giving this recipe a go... less hassle without the beans!!!

    ReplyDelete
  5. Oops . I meant 'Looks like. yummy recipe' not a mummy one... though I guess its both!!

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