MEAT­LOVER’S QUICHE

Better Homes and Gardens (Australia) - - Amazing Baking -

Prepa­ra­tion time 20 mins plus 30 mins chill­ing Cook­ing time 1 hour 30 mins Serves 6

Cook­ing oil spray, to grease 1 quan­tity short­crust pas­try

dough (see recipe op­po­site)

1 Tbsp ex­tra vir­gin olive oil

3 thick beef sausages (about 350g) 1 chorizo, thinly sliced into discs ¼ cup caramelised onion chut­ney ¼ cup coarsely grated tasty cheese 100g thinly sliced triple

smoked ham, roughly torn Sea-salt flakes and freshly ground

black pep­per, to sea­son 3 free-range eggs

250ml pure cream

125ml milk

3 tsp finely chopped flat-leaf pars­ley

leaves, plus ex­tra sprigs to gar­nish Sea-salt flakes and freshly ground

black pep­per, to sea­son Sweet potato fries, to serve

STEP 1 Fol­low Steps 1, 2 and

3 of Quiche Lor­raine.

STEP 2 Mean­while, heat oil in a large non-stick fry­ing pan over a medium heat. Squeeze fill­ing from sausage cas­ing into bite-size pieces di­rectly into the pan and cook for 6 min­utes, turn­ing oc­ca­sion­ally, or un­til al­most cooked through. Add chorizo and cook for a fur­ther 4 min­utes un­til chorizo is golden and sausage pieces are cooked. Trans­fer to a plate lined with pa­per towel to drain off ex­cess fat.

STEP 3 Fol­low Step 5 of Quiche Lor­raine, plac­ing small dol­lops of chut­ney, cooked sausages and chorizo, cheese and ham into the tart shell.

STEP 4 Fol­low Step 6 of Quiche Lor­raine, adding pars­ley to the egg mix­ture.

STEP 5 Serve quiche gar­nished with ex­tra pars­ley, served with fries on the side.

CRE­ATE YOUR OWN

To make your very own 24cm quiche flavour cre­ation, fol­low th­ese ba­sic guide­lines.

Pas­try 1 quan­tity short­crust pas­try dough (see recipe op­po­site).

Fill­ing flavours About 1½-2 cups of as­sorted fill­ings (see Cook’s tips).

Grated cheese ¼-½ cup of your favourite cheese (try gruyere, ched­dar, feta and brie).

Cus­tard 3 free-range eggs and 1½ cups of liq­uid dairy – such as milk, cream, sour cream or a com­bi­na­tion of th­ese.

Meat­lover’s quiche

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