When the cupboard is bare and I have time to spare, I make quiche. You can always pull together a filling for quiche using whatever is left in the fridge or pantry. Often I grate up the last of my cheese, and add the last rashers of bacon in the freezer or use up the last bits of vegetables in the bottom of the crisper.
However, there are many times that I make a quiche with a choice of filling in mind. My favourite quiche is Pumpkin, Leek, Fetta and Pecan nut. I used to make these for a food outlet and they were extremely popular on the lunch menu. I have included a number of variations below for you to try.
1 quantity Shortcrust Pastry (see here)
(For a gluten free rice base - please see below)
Your choice of filling (see below)
Preheat oven to 200°C.
Follow step-by-step directions for Shortcrust pastry case or gluten free rice base. Reduce oven heat to 180°C. Spread filling over base. Top with grated cheese. Whisk eggs and cream together and pour egg mixture over filling. Move filling around slightly with a fork to make sure egg spreads evenly. Bake for 25-30 minutes until the centre is set. Remove from oven and stand 5 minutes before cutting. Serve slices hot or cold.
Make your own combination from any of the following:
Gluten free rice base
1 onion, finely diced, sautéed
1 ½ cups cooked rice
1 egg, lightly beaten.
Combine all ingredients in a medium sized bowl and mix thoroughly. Press into greased pie dish* and top with filling, cheese and egg mixture.
* Note: a flan tin doesn't work as well for a gluten free base as the egg mixture used in quiches can seep through the rice base and leak through the gaps in a flan tin.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.