FANCY A QUICHE?
Got eggs and cheese? Leftover veggies or fruit? Then you have exactly what you need to make one (or all) of Abigail Donnelly’s smart tarts, starring everything from smashed peas to toffee apples
The quiche gets a makeover with Abigail Donnelly’s genius combos such as onion-and-leek with pretzel base, and a toffee appleand-popcorn pie.
Using broccoli to make the base gets extra veggies
in without anyone even noticing”
Use frozen peas instead of fresh and double the quantity if you can’t find broad beans”
PEA-AND-BROAD BEAN QUICHE WITH SWEET POTATO CRUST
Serves 12
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 45 minutes
For the base: olive oil 2T sweet potatoes 4, peeled and cubed
For the filling: olive oil 2T shallot 1, finely chopped free-range eggs 6
Greek yoghurt ½ cup cream ½ cup blue cheese (or Gorgonzola) 100 g Woolworths broad beans 110 g Woolworths hand-shelled peas 80 g sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 180°C. Grease a 30 cm quiche dish. To make the base, heat the olive oil in a large pan, then fry the sweet potato cubes until golden brown but slightly undercooked, 12–15 minutes. Press into the dish. 2 To make the filling, heat the olive oil in the same pan and fry the shallot until soft and translucent. Place on top of the sweet potato base. 3 Combine the remaining filling ingredients and pour onto the base. Bake for 30 minutes, or until set. MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Signature Series Duncan Savage Sauvignon Blanc 2018
BROCCOLI QUICHE
WITH ROAST BEETROOT AND GOAT’S CHEESE
Serves 8
EASY
GREAT VALUE Preparation: 15 minutes
Cooking: 70 minutes
For the roast beetroot: beetroot 750 g, halved sherry vinegar ¼ cup brown sugar 2T olive oil 2T sea salt and freshly ground black pepper, to taste
For the base: broccoli florets 300 g, very finely chopped (or use Woolworths cauli rice) almond flour 75 g
Parmesan 50 g, grated free-range eggs 3 sea salt and freshly ground black pepper, to taste
For the filling: olive oil 2T onion 1, finely chopped cream 1 cup free-range eggs 6 pecorino 30 g, grated ricotta 200 g goat’s cheese 100 g
1 Preheat the oven to 180°C and grease a 25 cm quiche dish. 2 To make the beetroot, place all the ingredients in an ovenproof dish, toss and cover with foil. Roast for 45 minutes, or until soft. 3 To make the base, combine all the ingredients. Gently press into the quiche dish, then bake for 20 minutes.
4 Meanwhile, make the filling. Heat the olive oil in a pan, add the onion and fry until translucent. Combine the remaining ingredients in a bowl. Place the onions on the broccoli base, top with the filling mixture and bake for 25 minutes. 5 To serve, thinly slice the roast beetroot and place on top of the quiche.
All of these quiches can be eaten hot or cold as they don’t have traditional pastry bases”
MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Strawberry
Rosé 2019
ONION-AND-LEEK QUICHE WITH PRETZEL BASE
Serves 10
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes
For the base: pretzels 150 g, crushed butter 125 g, melted
For the filling: olive oil 3T leeks 100 g, roughly chopped garlic 4 cloves, finely chopped
(or 2 t Woolworths crushed garlic) shallots 6, halved white onion 1, cut into rings free-range eggs 6 cream ½ cup, plus 2 T
Cheddar 100 g, grated sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 180°C and grease a 21 cm quiche dish. 2 To make the base, combine the pretzels and butter and press into the dish. 3 To make the filling, heat the olive oil in a pan and fry the leeks and garlic over a medium heat until caramelised, 5–10 minutes. Do the same with the shallots and onion, frying them separately and ensuring they’re tender before starting the next one. 4 Arrange the leeks, shallots and onion on the base. Combine the eggs, cream, Cheddar and seasoning, pour over the onions and bake for 30 minutes, or until set.
WINE: Woolworths Spier Sauvignon Blanc Semillon 2019
RÖSTI QUICHE WITH HOT-SMOKED TROUT AND HORSERADISH CREAM
Serves 8
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 45 minutes
For the base:
Woolworths Nicola potatoes 700 g, grated olive oil 3T
For the filling: olive oil 2T fennel 1 bulb, roughly chopped free-range eggs 2 cream ½ cup, plus 2 T
Gruyère 50 g, grated
Woolworths horseradish cream 2T Woolworths oak-smoked trout ribbons 100 g, shredded ground nutmeg, to taste sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 180°C and grease a 21 cm quiche dish. Squeeze any excess liquid from the grated potato.
2 To make the base, heat the olive oil in an ovenproof pan and add the potato mixture. Press into the base and up the sides of the dish to form a tart casing, then cook over a low heat for 5 minutes. Bake in the oven for 10 minutes, or until slightly golden and caramelised.
3 To make the filling, heat the olive oil in a separate pan and fry the fennel until golden brown. Combine the eggs, cream, Gruyère and horseradish cream, then add the fennel, trout and seasoning. Pour onto the base and bake for 30 minutes, or until set. FAT-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Kleine Zalze Chenin Blanc 2019
TOFFEE APPLEAND-POPCORN PIE
Serves 8
EASY
GREAT VALUE
Preparation: 10 minutes, plus overnight cooling time Cooking: 50 minutes
For the base, combine: Woolworths caramel popcorn 150 g, blended butter 300 g, melted
For the filling: cream 2 cups
Muscovado sugar 200 g free-range egg yolks 9
Granny Smith apples 6, peeled and quartered
1 Preheat the oven to 150°C and grease a 27 cm quiche dish. 2 Press the base into the quiche dish. 3 To make the filling, bring the cream to the boil. Whisk together the sugar and egg yolks. Once the cream is boiling, pour it over the egg-yolk mixture while whisking. 4 Pour the custard over the popcorn base and top with the apples. Bake for 50 minutes, or until set. Allow to cool overnight before serving.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Spier Natural Sweet 2019
LEMON CORNFLAKE QUICHE
Serves 8
EASY
GREAT VALUE
Preparation: 15 minutes, plus 1 hour’s setting time
Cooking: 30 minutes
For the base: cornflakes 80 g, crushed butter 200 g
sugar 2T
For the filling: free-range eggs 8 cream 1 cup, plus 2 T lemons 3, zested and juiced sugar 215 g
1 Preheat the oven to 180°C and grease a 23 cm quiche dish. 2 To make the base, combine all the ingredients, press into the dish and bake for 5 minutes. Allow to cool. 3 To make the filling, whisk together all the ingredients, pour over the base and bake for 25 minutes.
4 Allow to set for 1 hour before serving. WINE: Woolworths Jordan Unwooded Chardonnay 2019
Use pears instead of apples and use biscuits to make the base”