5 QUICK-AND-EASY QUICHE FILLINGS

It’s the perfect time of year for making quiches; these are some of my

favourite flavour combinations. I couldn’t resist adding quiche Lorraine,

an old favourite, but there are some other delicious combos too, so give

them a try. They’re perfect for a midweek dinner or a weekend brunch

with friends. HIGH IN PROTEIN & LOW IN CALORIES AND HEALTHY

​

Spinach, chorizo and olive quiche
Defrost  2 x 250 g packets Woolworths frozen creamed spinach and mix

with 5 free-range eggs, 1 cup cream, 1 cup grated Parmesan, salt and pepper and pour into a blind-baked shortcrust pastry case. Bake for 20 minutes in an oven preheated to 180°C, remove from the oven and top with 150 g sliced and fried chorizo and 100 g drained and chopped black olives. Bake for a further 10–20 minutes, or until the mixture has set.

​

Ricotta cheese, pea and asparagus quiche
Blanch 100 g frozen peas and 170 g asparagus spears in boiling salted water for 2 minutes, then drain and pat dry. Arrange the asparagus spears on a blind-baked puff pastry or shortcrust pastry base. Make a classic quiche custard by whisking 5 free-range eggs with 2 cups of cream and season. Pour onto the base and sprinkle in the peas, 10 g chopped chives, 10 g chopped Italian parsley, 120 g crumbled ricotta and sprinkle over 2 t dried chilli flakes. Bake until set in an oven preheated to 180°C for 30–40 minutes, or until the mixture has set and turned golden.

​

Classic quiche Lorraine
Preheat the oven to 180°C. Combine 5 free-range eggs, 2 cups of cream, 10 g chopped chives, ½ cup grated Gruyère cheese, 1 finely chopped fried onion and 250 g chopped and fried bacon in a large mixing bowl. Season with salt and freshly ground black pepper. Spoon the mixture into blind-baked shortcrust pastry case, sprinkle with nutmeg and salt and bake for 30–40 minutes, or until the egg had set.

​

Roast tomato and basil quiche
Halve 250–300g cherry tomatoes, arrange cut side up on a baking tray and drizzle with 3 T olive oil, 1 T balsamic vinegar, sprinkle with 2 t chopped garlic, season to taste and roast for 15–20 minutes in an oven preheated  to 180°C. Meanwhile, blind bake 4 individual tart cases lined with puff pastry for 10 minutes. Remove from the oven and crumble 200–300 g chevin goat’s cheese into the base

of each tart, fill with the roasted tomatoes and bake for a further 10–15 minutes. Serve hot with a drizzle of basil pesto and shredded basil leaves.

​

Cauliflower, smoked pork and blue cheese quiche
Arrange 200 g cauliflower in a blind-baked puff pastry or shortcrust pastry case. Add 150 g fried and chopped smoked kassler chops, 100 g crumbled blue cheese and pour over a classic quiche custard (5 free-range eggs whisked together with 2 cups of cream) and bake in an oven preheated to 180°C for 30–40 minutes until the mixture has set and turned golden. Dot with a few spoons of caramelised onion and top with wild rocket.