Quiche Lorraine
I had some quiche pastry in the freezer, about 300g, and I decided it would make a good lunch :) It's not your usual bacon quiche, but it does taste great!
Ingredients:
Makes 1, 7 inch quiche
Directions:
Open the pastry and line a greased, 7 inch dish. Prick the bottom with a fork and cut excess pastry, being careful to still leave some pastry hanging over the side. Put into the freezer for 10 minutes. This will prevent the pastry from melting down the sides once but in the oven. Put into a preheated oven at 200 degrees C for 10 minutes, then reduce the temperature to 180 degrees C. Bake the pastry until lightly golden.
Once out of the oven, while still hot, brush the pastry with egg white. This helps seal the pastry so that it doesn't get soggy with the filling while baking.
While the pastry is baking, in a pan covered in non-stick spray, fry the mushrooms and peas for about 5 minutes, or until the mushrooms look done. In a bowl, whisk the egg and add the shredded cheese and milk.
When the pastry is done, mix the mushrooms, peas and sausage with the egg mix and pour over the quiche shell. Bake in the oven (still at 180 degrees C) until the filling is set and quiche is golden brown, about 30 minutes.
Makes 1, 7 inch quiche
- 1/4 cup peas, frozen
- 1 egg
- 3 tbsp shredded mixed cheese
- 4 mushrooms, sliced
- 3 sausages, diced
- 1/4 cup milk
- seasoning to taste
Open the pastry and line a greased, 7 inch dish. Prick the bottom with a fork and cut excess pastry, being careful to still leave some pastry hanging over the side. Put into the freezer for 10 minutes. This will prevent the pastry from melting down the sides once but in the oven. Put into a preheated oven at 200 degrees C for 10 minutes, then reduce the temperature to 180 degrees C. Bake the pastry until lightly golden.
Once out of the oven, while still hot, brush the pastry with egg white. This helps seal the pastry so that it doesn't get soggy with the filling while baking.
While the pastry is baking, in a pan covered in non-stick spray, fry the mushrooms and peas for about 5 minutes, or until the mushrooms look done. In a bowl, whisk the egg and add the shredded cheese and milk.
When the pastry is done, mix the mushrooms, peas and sausage with the egg mix and pour over the quiche shell. Bake in the oven (still at 180 degrees C) until the filling is set and quiche is golden brown, about 30 minutes.
