Published on myfoodbook (https://myfoodbook.com.au)
Home > Quiche Four Ways

Quiche Four Ways

How to make quiche using leftovers
Recipe By: 
Australian Eggs
www.australianeggs.org.au [1]
Prep Time: 
15 min
Cook Time: 
30 min
Serves: 
4
These quiches are great for batch cooking. To freeze, simply, cool completely after cooking. Portion into preferred serving sizes. Place inside a airtight container. Label and date. Freeze for up to 2 months. Reheat in a low oven.

Basic quiche recipe

Ingredients


Method
  1. Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice
  2. Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan
  3. Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold


Tips & Hints
  1. This basic quiche recipe can be adapted with variations as listed below


Variation 1: Leek, ham & mushroom

Ingredients


Method
  1. Heat oil in a large non-stick frying pan. Cook bacon and leek, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3-4 minutes or until mushrooms are golden. Arrange mushroom mixture and grated cheese over pastry base in step 3
  2. Continue with Step 3 of the Basic Quiche Recipe above. Serve scattered with chopped chives


Variation 2: Broccolini & feta

Ingredients


Method
  1. Arrange broccolini, parsley and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above


Variation 3: Roasted pumpkin, ricotta & sage

Ingredients


Method
  1. Arrange pumpkin, sage and ricotta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above


Variation 4: Cherry tomato, asparagus & goat’s cheese

Ingredients


Method
  1. Arrange asparagus, tomato and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above. Serve scattered with basil leaves


Tips & Hints
  1. To freeze cooked quiche, cool and refrigerate until completely cold. Wrap slices individually or the whole quiche in cling film. Place inside a freezer bag or airtight container. Label and date. Freeze for up to three months. To reheat, defrost in the refrigerator overnight. Warm in a low 160°C oven until hot.

Links
[1] https://www.australianeggs.org.au