QUICHE 7 WAYS

Take a ba­sic baked egg pie and rein­vent it for a fam­ily friendly dish you can serve at break­fast, lunch or din­ner.

Homes+ (Australia) - - EASY FOOD -

BA­SIC QUICHE

SERVES 4 PREP 15 MINS + CHILL­ING COOK 55 MINS + COOL­ING 1½ sheets frozen short­crust pas­try, thawed fill­ing of your choice 2 eggs, at room tem­per­a­ture ½ cup milk ½ cup thick­ened cream ONE Pre­heat oven to 200°C/180°C fan. Line a 24cm (base mea­sure­ment) round fluted tart pan with re­mov­able base with pas­try; trim edges. Chill for 10 mins.

TWO Line pas­try with bak­ing pa­per. Cover base with dried beans, rice or pie weights. Bake for 10 mins. Re­move weights and pa­per; bake for 8 mins or un­til just coloured. Cool. THREE Re­duce oven tem­per­a­ture to 180°C/160°C fan.

FOUR Make one of the fol­low­ing fill­ings.

FIVE Whisk eggs, milk and cream in a jug. Sea­son. Pour egg mix­ture into pas­try case.

SIX Bake for 35 mins or un­til just set at cen­tre. Stand for 10 mins. Serve warm or at room tem­per­a­ture.

1. BA­CON & EGGS

1 cup grated moz­zarella cheese 3 thin slices streaky ba­con, halved length­wise 4 eggs, ex­tra Pre­pare Ba­sic Quiche recipe to end of step 3. Scat­ter moz­zarella in cooked pas­try case. Pour egg mix­ture from step 5 in Ba­sic Quiche recipe in pas­try case. Con­tinue Ba­sic Quiche recipe from step 5. Ar­range ba­con in egg mix­ture. Crack ex­tra eggs, one at a time, in a small bowl, then gen­tly pour in be­tween ba­con. Cook as recipe di­rects (step 6). Serves 4. 2. HAM, PESTO & RI­COTTA 1 tbsp vegetable or olive oil 1 onion, finely chopped 50g shaved ham 100g firm fresh ri­cotta 2 tbsp bought basil pesto Pre­pare Ba­sic Quiche recipe to end of step 3. Heat oil in a fry­ing pan over mod­er­ately low heat. Add onion; cook and stir for 5 mins or un­til soft. Cool for 5 mins. Spread onion and ham in cooked pas­try case. Con­tinue Ba­sic Quiche recipe from step 5. Place dol­lops of ri­cotta and pesto over egg mix­ture.

Cook as recipe di­rects (step 6). Serves 4.

3. BROC­COL­INI & FETTA 1 tbsp vegetable or olive oil 1 onion, finely chopped ½ bunch broc­col­ini, trimmed 100g fetta, coarsely chopped Pre­pare Ba­sic Quiche recipe to end of step 3. Heat oil in a fry­ing pan over mod­er­ately low heat. Add onion; cook and stir for 5 mins or un­til soft. Cool for 5 mins. Blanch broc­col­ini in boil­ing wa­ter for 30 secs. Drain. Re­fresh in cold wa­ter. Spread onion in cooked pas­try case. Con­tinue Ba­sic Quiche recipe from step 5. Ar­range broc­col­ini and fetta over egg mix­ture. Cook as recipe di­rects (step 6). Serves 4. 4. SMOKED CHICKEN, CORN & CAR­ROT 1 car­rot, cut into rib­bons 1 cup grated tasty cheese 100g ready-to-eat smoked chicken breast fil­let, thinly sliced 125g can corn ker­nels, drained 1 tbsp chopped chives sweet chilli sauce, to serve Pre­pare Ba­sic Quiche recipe to end of step 3. Place car­rot in a heat­proof bowl. Pour boil­ing wa­ter over car­rot. Stand for 1 min. Drain. Ar­range cheese, chicken, corn and car­rot in cooked pas­try case. Con­tinue Ba­sic Quiche recipe from step 5. Add chives. Cook as recipe di­rects (step 6). Serve driz­zled with sweet chilli sauce. Serves 4. 5. CHORIZO & SPINACH 1 tbsp vegetable or olive oil 1 onion, finely chopped 1 cured chorizo sausage, sliced 100g baby spinach leaves ½ cup grated tasty cheese Pre­pare Ba­sic Quiche recipe to end of step 3. Heat oil in a fry­ing pan over mod­er­ately low heat. Add onion and chorizo; cook and stir for 5 mins or un­til onion is soft and chorizo browned. Add spinach; cook and stir for 1 min or un­til just wilted. Cool for 5 mins.

Spread cheese and chorizo mix­ture over base of pas­try case. Cook as recipe di­rects (step 6). Serves 4.

6. MUSH­ROOM & GRUYÈRE

20g but­ter 1 onion, finely chopped 200g but­ton mush­rooms, sliced 1 cup grated gruyère cheese

100g piece crust­less sour­dough bread, torn 2 tbsp finely chopped flat-leaf pars­ley Pre­pare Ba­sic Quiche recipe to end of step 3. Heat but­ter in a fry­ing pan over mod­er­ately low heat. Add onion and mush­room; cook and stir for 5 mins or un­til soft. Cool for 5 mins. Place mush­room mix­ture and half of cheese in cooked pas­try case. Con­tinue Ba­sic Quiche recipe from step 5. Top with bread and re­main­ing cheese. Cook as recipe di­rects (step 6). Scat­ter with pars­ley. Serves 4. 7. PRAWN & DILL 1 tbsp vegetable or olive oil 4 green onions, sliced

½ cup grated gruyère cheese 100g small peeled prawns ½ cup crème fraiche, plus ex­tra to serve

1 tbsp chopped dill, plus 1 tsp ex­tra 2 tbsp baby capers 1 tsp grated lemon zest Pre­pare Ba­sic Quiche recipe to end of step 3. Heat oil in a fry­ing pan over mod­er­ately low heat. Add onion; cook and stir for 5 mins or un­til soft. Cool for 5 mins. Spread onion, cheese and prawns in cooked pas­try case. Con­tinue Ba­sic Quiche recipe from step 5, re­plac­ing cream with crème fraiche. Add dill. Cook as recipe di­rects (step 6). Serve topped with ex­tra crème fraiche and com­bined capers, zest and ex­tra dill. Serves 4.

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