Various Quiches

Quiche is excellent because it's so adaptable. You can make it totally gourmet and wow your dinner guests or you can make it the night after you clean out your fridge and make use of all the odds and ends you find. It can be vegetarian or have meat or fish in it. If you want to be fancy you can make a crust from scratch (available in the blueberry pie post) but I usually buy a frozen crust. They are dirt cheap and save loads of time. If you buy tart shells you can make mini quiches as appetizers. Make sure you cut your fillings into small pieces and adjust your cooking time accoringly.

Bacon, Dill, Green Onion and Cheddar

• 5 slices of bacon, crisped
• 4 eggs
• 1 1/2 cups milk
• 2 tbsp chopped fresh dill
• salt and pepper
• 2 tbsp chopped green onion
• sprinkling of finely grated cheddar

Asparagus, Bacon and Blue Cheese

• 200g asparagus, slightly steamed
• 5 slices of bacon, crisped
• 4 eggs
• 1 1/2 cups milk
• 2 tsp dijon mustard
• salt and pepper
• 2 oz blue cheese

Southern Salmon

• 4 or 5 slices smoked salmon
• tabasco
• 1 cup grated cheddar and mozzarella cheese
• small bunch of cilantro
• 4 eggs
• 1 1/2 cups milk
• salt and pepper

Preheat your oven to 400F. Put two pieces of foil over your pie crust to protect it and place in the hot oven for 8 minutes. Remove the foil and place back in the oven for 4 minutes to brown. Remove to cool and turn oven heat down to 325F.

Mix the eggs and milk and add whatever ingredients you want. If you are adding meat make sure it is cooked through prior to adding it. Season with salt and pepper, mustard, herbs or whatever you fancy.

Pour your filling into the crust but be careful not to overfill. Depending on how many toppings you have added you may have more filling than your crust can hold. Place your quiche on a baking sheet just in case there is still overflow. Bake at 325F for 35 minutes (much less for mini quiches - time depends on the size of the tart shell). Remove from the oven and check to make sure it is fully set. Allow to sit for 5 minutes before cutting.

Serve with a green salad and fresh fruit for a refreshing summer meal.

Recipes

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