Receta Recipe For Quiche
I have been making the same quiche recipe for the past 20 years. I don’t usually use a base for my quiches as I really cannot see the point in doing so. When ever I am asked to bring a dish with to a tea party I always offer to do something savoury and a quiche is what I make. For my quiche recipe you can use any left over vegetables, or anything that needs using up. I love using spinach but you can use kale or Swiss chard instead. I think that sun dried tomatoes add a great depth of flavour and hand-in-hand with that goes feta. For this quiche I used mushrooms as the base ingredient. Recently, I was taking photographs of each stage of pastry making and I ended up with my pastry shell on the floor! Waste not, want not, is a good phrase to utter in these circumstances (not “oh bugger” as I did), and I rescued the base of the pastry. The dogs managed to help rescue the rest! I used the base to make a quiche – it tasted absolutely wonderful and for going out I will definitely make a base again. But, for just Dave and I, I won’t really bother. This quiche made a great breakfast for us when Dave last went racing.
Do you have a dish you always take with when you are asked to bake something?
Quiche
Quiche
Ingredients:
- 15g butter, plus extra for greasing
- 15mls olive oil
- 250g mushrooms, sliced
- salt and freshly ground black pepper to season
- 35g sun dried tomatoes, roughly chopped
- 60g chorizo, thinly sliced
- 50g frozen peas
- 50g pipped olives, cut in half
- 2 eggs
- 160mls milk
- 6.25mls salt
- 1.25mls dried tarragon
- 1.25mls dried dill
- 100g feta, crumbled
Method:
Heat the butter and the olive oil in a large frying pan
Sauté the mushrooms until they have a bit of colour
Season to taste
Add the sun dried tomatoes, chorizo and peas and cook until the peas are warm
Adjust the seasoning and remove from the heat
Stir in the olives
In a bowl whisk together the eggs and milk
Add the salt, tarragon and dill and stir in
Preheat the oven to 180° Celsius
When the quiche ingredients have cooled down, place them into a greased oven proof dish
Cover with the egg mixture
Top with the feta and bake for 35 minutes
Allow to cool before cutting
Cooks Notes:
You can use any vegetables that you want for this dish.
2.5
http://tandysinclair.com/quiche/
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.