Quiche 2 ways

published on 3 October, 2018 at 11:30
Egg filling (makes two quiche)
Ingredients:
 

4 eggs
1 egg York
480ml cups of half and half cream
Grated fresh nutmeg
Salt and pepper
Squash and onion Quiche
For Filling
300g Flaky Pastry (rolled out to 3-5mm thick
500g Onion, Sliced into half moons
250g Butternut squash (diced into 1.5cm cubes)
4 Tbsp Olive oil
Salt and pepper
150g ricotta cheese
1 red onion, cut into rings.
6 fresh sage leaves
 
Instructions:
Place Pastry in quiche tin pushing into the sides with a little left over pastry then prick with a fork.
Cover with baking parchment and cooking beans or dried beans and bake at 180°C 350°F for 25mins.
Allow to cool a little.
Mix the ingredients for the egg filling and set aside.
Place the onions in a pan over a low heat with half of the olive oil and cook until caramlised.
Place the squash on a baking tray with the remaining olive oil and a good pinch of salt, bake at 180°C 350°F for 25 minutes.
Place carmalised onions on the bottom of the quiche case then add the butternut squash, then add the ricotta, pour over egg filling and squash down the ricotta cheese.
Top with red onion rings and sage leaves bake at 180°C 350°F for 30mins or until set.
 
Spinach, Roasted Tomato, and Goat Cheese
 
For Filling
300g Pastry
300g Small tomato’s on the vine
150g Goats cheese
2 Handfuls of spinach leaves
1 Tbsp Pine nuts
Chives
Salt and pepper
 
Instructions:
Place Pastry in quiche tin pushing into the sides with a little left over pastry then prick with a fork.
Cover with baking parchment and cooking beans or dried beans and bake at 180°C 350°F for 25mins.
Allow to cool a little.
Mix the ingredients for the egg filling and set aside.
Place 1/2 of the spinach on the bottom of the quiche, add chunks of goats cheese, then repeat the process with the remaining spinach and cheese.
Place the tomatoes on top.
Sprinkle over chives, pour over egg filling mix.
Add Pine nuts to the top then bake at 180°C 350°F for 30mins or until set.
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