Post by coppertone on Oct 12, 2013 8:30:28 GMT
EASY QUICHE for non-cooks and lazy days when you don’t feel like cooking!
Pre-heat oven to 425 degrees F or 220 C
1 roll of frozen puff pastry – completely thawed. Roll out lightly and line a pie dish. Don’t trim off excess pastry, just tuck the (excess) overlapping pastry behind pastry lining and scrunch slightly to make a ‘lip’ slightly higher than dish being used. You don’t have to make it look pretty ……
Set aside.
Filling
200g Bacon bits
1 large onion diced
Spinach – about 2 cups washed and shredded
1 cup grated Cheddar cheese
100g Philadelpia cream cheese cut into smallish cubes (optional if available, otherwise use Feta cubed or leave out completely)
3 eggs
1 cup milk (250ml)
salt and pepper to taste
1/3 teaspoon mustard powder
Lightly fry bacon until just cooked. Remove bacon from pan and set aside to cool.
Toss in onion and cook gently until softened but not brown. If there is insufficient fat from the bacon use a teaspoon of oil or butter to help it along.
Toss in chopped spinach and ‘sweat’ until softened. Mix together with bacon and allow to cool.
Break 3 eggs into another bowl or jug, add milk, mustard powder, salt and pepper beat together well. Add grated cheese and stir.
Spoon your onion/bacon and spinach mix onto the pastry.
Scatter Philadelpia/Feta cheese cubes over bacon mix.
Pour egg/milk/cheese mix over this. Making sure your hands are clean use a finger dipped into the milk mixture to glaze the edges of the pastry. (Or use a brush and a little fresh milk)
Sprinkle top of quiche with paprika. Optional, if you have it.
Bake for 25 minutes. If custard mix is still wobbly, turn off oven and allow quiche to complete cooking until set. About another 10 minutes should do it.
Serve with a crisp mixed salad of choice or sliced avocado and tomato salad.
Lovely eating hot, cold or at room temperature.
There you have it, a well balanced and very tasty meal that anyone can make.
NOTE
'Play" with the ingredients using stuff you like and have available, keeping the basic egg/milk custard ratio (3 eggs and 250 ml milk)
eg If you have ham but not bacon, use it!
Don't like spinach and prefer mushrooms, change the ingredients.
Bon Appétit
Pre-heat oven to 425 degrees F or 220 C
1 roll of frozen puff pastry – completely thawed. Roll out lightly and line a pie dish. Don’t trim off excess pastry, just tuck the (excess) overlapping pastry behind pastry lining and scrunch slightly to make a ‘lip’ slightly higher than dish being used. You don’t have to make it look pretty ……
Set aside.
Filling
200g Bacon bits
1 large onion diced
Spinach – about 2 cups washed and shredded
1 cup grated Cheddar cheese
100g Philadelpia cream cheese cut into smallish cubes (optional if available, otherwise use Feta cubed or leave out completely)
3 eggs
1 cup milk (250ml)
salt and pepper to taste
1/3 teaspoon mustard powder
Lightly fry bacon until just cooked. Remove bacon from pan and set aside to cool.
Toss in onion and cook gently until softened but not brown. If there is insufficient fat from the bacon use a teaspoon of oil or butter to help it along.
Toss in chopped spinach and ‘sweat’ until softened. Mix together with bacon and allow to cool.
Break 3 eggs into another bowl or jug, add milk, mustard powder, salt and pepper beat together well. Add grated cheese and stir.
Spoon your onion/bacon and spinach mix onto the pastry.
Scatter Philadelpia/Feta cheese cubes over bacon mix.
Pour egg/milk/cheese mix over this. Making sure your hands are clean use a finger dipped into the milk mixture to glaze the edges of the pastry. (Or use a brush and a little fresh milk)
Sprinkle top of quiche with paprika. Optional, if you have it.
Bake for 25 minutes. If custard mix is still wobbly, turn off oven and allow quiche to complete cooking until set. About another 10 minutes should do it.
Serve with a crisp mixed salad of choice or sliced avocado and tomato salad.
Lovely eating hot, cold or at room temperature.
There you have it, a well balanced and very tasty meal that anyone can make.
NOTE
'Play" with the ingredients using stuff you like and have available, keeping the basic egg/milk custard ratio (3 eggs and 250 ml milk)
eg If you have ham but not bacon, use it!
Don't like spinach and prefer mushrooms, change the ingredients.
Bon Appétit
