Frying onion, garlic and Asian greens.
We later used paper towel to squeeze out the excess liquid so it wouldn't make the quiche all watery.
Chief egg beater:
Preparing the pastry before 'baking blind'. I don't have any pastry weights so made do with dry black eyed beans from the pantry. I also just use pre-made sheets of short crust pastry rather than making pastry from scratch:
Adding the ingredients (these included the eggs, milk, fried onions, garlic and greens as well as salami, fresh flat leaf parsley, cheese, pepper, sliced and blotted tomato - I usually just put in whatever I have around at the time so more like pot luck than quiche):
Bake in the oven and pull out the finished product:
My daughter was so proud!
From one dozen eggs, we made two large quiches like this one as well as a few small ones without pastry which we cooked in the non-stick muffin tray. I am taking one large one and the small ones into work for morning tea on Wednesday. The small, pastry-less ones will be for a colleague who is gluten intolerant. I hope to take a photo for my daughter of my colleagues enjoying her cooking.
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