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Sunday, May 25, 2014

Simple easy dinner option - Quiche

Eggs are a tricky one in our house, our son for some reason has decided he doesn't like them!  Who doesn't like eggs?  But I can get him to eat my yummy quiche!  Here's how...

1 sheet of shortcrust pastry
5 eggs
1 tbl vegetta *
1/4 cup cream
1/4 sour cream
1/2 tsp garlic
50g danish fetta (about half a piece from the deli)
100g shredded tasty cheese
6 spring onions chopped
10 cherry tomatoes quartered
10 rashes of rindless bacon
sprinkle of pepper
sprinkle nutmeg (around 1/2 tsp)

* Vegetta is a vegetable stock available from the supermarket, I use it in everything! its great as a stock, chicken salt on chips, in lieu of salt in food.  Its amazing!


  • preheat oven to 180 degrees
  • grease a quiche dish (I use canola oil spray)
  • defrost your shortcrust pastry and mould to fit your quiche dish. I cut off the 4 overhanging corners and add to the middle portions so the pastry fills the dish nicely.
  • add baking paper to the top of it and fill it with blind baking weights or rice at a pinch.  Blind bake your pastry for around 20 minutes. remove the weights and baking paper and bake for a further 5-10 minutes till baked but not crunchy brown. remove from oven.
  • Using an electric handheld mixer (or whisk if you don't have one) mix the eggs, vegetta, garlic and creams till light and fluffy.
  • cut up your bacon and brown till just baked (do not let it go crunchy)
  • cut up your fetta into bite size pieces add to your eg mix along with the browned bacon, onion, fetta, 1/2 of the tasty cheese, cherry tomatoes, pepper and nutmeg.
  • mix with a spoon and add to your quiche dish.  
  • Top with the remaining tasty cheese and bake for around 30-35 minutes till golden brown.
  • Let sit for around 3-5 minutes to allow it to set and then cut and enjoy.
  • you can also use this recipe minus the pastry if you dont want to blind bake it or don't have any.
  • I also use this egg mixture minus the fetta and tomatoes to make my mini quiches for parties, I make mini circles of puff pastry and add it to mini cake pans.  Add the egg mixture and then bake for around 20 minutes till brown and cooked through.
  • I leave out the garlic too sometimes as my mum doesn't like it.

Let your kids help but mixing the egg mixture

Blind baking the pasty (these are blind baking ceramic beads)