Quiche Recipe Collection Number 2

Everybody seems to love quiche, whether it be a simple quiche Lorraine or a more elaborate mixture. We had such an overwhelming response to our first collection of quiche recipes that we have had to dig deep into our database to search out more recipes for you. We hope these further six quiche recipes will satisfy the need. If you missed the first collection you will find them here:Quiche Recipe Collection Number 1

Serve an ever-popular hot quiche as a main course with a crisp salad, or serve a small wedge of cold quiche as a summer entree. Garden parties, picnics and barbecues are an ideal venue for this humble, but very tasty dish.

SCALLOP AND COURGETTE QUICHE

1 cup plain flour
90g butter
1 tablespoon sour cream

FILLING
125g scallops
500g courgette
1 teaspoon salt
30g butter
1 onion
1 clove garlic
1 teaspoon curry powder
½ cup water
¼ cup dry white wine
30g butter, extra
2 eggs
½ cup cream
2 tablespoons grated parmesan cheese

Sift flour into bowl, rub in butter, mix to a pliable dough with sour cream. Cover, refrigerate 30 minutes. Roll out pastry to line 23cm flan tin. Bake in moderately hot oven 10 minutes or until light golden brown; cool. When cold, spoon in Filling and sprinkle with parmesan cheese. Bake in moderate oven 25 minutes or until filling is set.

Filling: Grate zucchini, place in bowl, stir in salt, stand 1 hour. Melt butter, add chopped onion, crushed garlic and curry powder, cook until onion is tender then remove from heat. Place water and wine in pan, bring to boil, reduce heat, add scallops. Cook 1 minute; drain. Rinse courgettes under cold running water; squeeze out excess water. Melt extra butter in pan, add zucchini, cook 2 minutes. Combine courgettes, scallops, onion mixture, lightly beaten eggs and cream.

QUICK COURGETTE QUICHE

lf you have frozen breadcrumbs on hand, this is as quick a quiche as you will find anywhere.

1 cup wholemeal breadcrumbs
5 small courgette
1 small onion
1 clove garlic
4 eggs
300ml jar cream
3 tablespoons grated parmesan cheese
1 cup grated cheddar cheese
1 tablespoon self-raising flour
salt, pepper
1 large tomato

Spread crumbs evenly over base of well-greased 25cm flan dish or pie plate (do not use flan tin with removable base). Combine coarsely grated unpeeled zucchini, chopped onion and crushed garlic, add lightly beaten eggs, cream, cheeses and flour, mix well. Season with salt and pepper, spoon gently over crumbs, top with sliced tomato. Bake in moderate oven 45 minutes.

HERBED HAM QUICHE

½ cup white self-raising flour
½ cup wholemeal plain flour
90g butter
1 egg yolk
1 tablespoon lemon juice, approximately

FILLING
200g cottage cheese
150ml can evaporated milk
3 eggs
1 tablespoon french mustard
185g ham
1 tablespoon chopped chives
1 small green pepper
90g cheddar cheese

Sift flours Into bowl, return husks from sifter to bowl. Rub in butter, add egg yolk and enough lemon juice to mix to a firm dough. Cover, refrigerate 30 minutes. Roll pastry to fit 23cm flan tin, cover pastry with greaseproof paper, cover paper thickly with beans or rice. Bake In moderately hot oven 10 minutes, remove paper and beans, bake further 5 minutes. Pour Filling into pastry case, sprinkle with grated cheese.

Bake in moderate oven 30 minutes. Filling: Place cottage cheese, milk, eggs and mustard in food processor or blender, process until smooth. Stir in finely chopped ham, chives and chopped green pepper.

PUMPKIN QUICHE

½ cup wholemeal self-raising flour
½ cup wholemeal plain flour
125g butter
1 egg yolk
2 teaspoons lemon juice, approximately

FILLING
500g pumpkin
2 rashers bacon
3 shallots
1 clove garlic
250g feta cheese
3 eggs
2/3 cup cream
2 tablespoons chopped parsley
Pepper

Sift flours into basin, return husks from sifter to basin, rub in butter, add egg yolk and enough lemon juice to just combine ingredients. Cover, refrigerate 30 minutes. Roll pastry to fit 23cm flan tin, bake in moderately hot oven 10 minutes. Pour in Filling, bake in moderate oven further 30 minutes or until set.

Filling: Peel pumpkin, boil or steam In usual way until tender, drain well, cool. Chop bacon finely, cook in pan until crisp, add chopped shallots and crushed garlic, cook few minutes. Push cheese and pumpkin through sieve, add lightly beaten eggs, cream, parsley and pepper, mix well, add bacon mixture.

LEEK QUICHE

4 sheets packaged filo pastry
45g butter
4 small leeks
45g butter, extra
1 clove garlic
125g feta cheese
2/3 cup cream
3 eggs
Pepper

Melt butter, brush each layer of pastry, fold each layer over in half, layer pastry, one folded piece on top of the other to give eight layers. Place pie plate (base measures 18cm) upside down on layered pastry; using plate as a guide, cut around plate making circle 1cm larger than plate. Lift all layers of
pastry into plate carefully, leave pastry standing up around edge of plate.

Trim ends from leeks, leave about 5cm of the green tops, slice leeks finely, wash well under cold running water, drain well. Melt extra butter in pan, add leeks and crushed garlic, cook about 5 minutes over low heat until leeks are just tender. Add sieved cheese, cream and lightly beaten
eggs, mix well; season with pepper. Pour mixture into pastry case, bake in moderate oven 30 minutes, or until golden brown.

TOMATO AND BASIL QUICHE

1 cup plain flour
90g butter
1 egg yolk
1 tablespoon lemon juice, approximately

FILLING
30g butter
1 Ieek
3 eggs
300ml carton cream
¾ cup grated cheese
3 small ripe tomatoes
¾ cup chopped fresh basil
½ cup chopped parsley
salt, pepper

1 tablespoon parmesan cheese Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough. Cover, refrigerate 30 minutes. Roll out to fit 23cm flan tin, trim edges. Line tin with greaseproof paper, fill with dry beans or rice, bake in moderately hot oven 10 minutes.
Remove paper and beans, return to oven, bake further 5 minutes. Filling: Melt butter in pan, add sliced Ieek, cook until tender. Combine eggs, cream and cheese in bowl, add Ieek, pour into pastry case.

Peel tomatoes, cut into 1cm slices. Roll edge of tomato slices in combined basil and parsley, place on
top of leek mixture. Sprinkle with salt, pepper and grated parmesan cheese. Bake in moderate oven 30 minutes.

baking with Bill & Sheila

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