Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
HAM & MUSHROOM QUICHE<br />
1 sheet ready made shortcrust pastry<br />
½ cup cream<br />
5 eggs<br />
½ tsp French mustard<br />
Salt & pepper<br />
1 cup grated cheese (your favourite cheddar will do well)<br />
125g diced ham<br />
125g sliced mushrooms<br />
small head of broccoli, cut into small flowerettes<br />
1. Grease fluted quiche pan (with removable base).<br />
2. Line pan with pastry and trim to fit.<br />
3. Cut baking paper big enough to overlap edges of pastry case and fill with dried beans or<br />
pasta – enough to hold pastry in shape whilst cooking*.<br />
4. Bake in <strong>Nu</strong><strong>Wave</strong> oven on 10cm rack, level 10 for 20 minutes, remove beans & paper, bake a<br />
further 5mins.<br />
5. Blanch broccoli in boiling water for around 3mins.<br />
6. Whisk eggs with mustard and salt & pepper until combined.<br />
7. Whisk in cream.<br />
8. Sprinkle ham, mushrooms and blanched broccoli evenly over bottom of pastry case and top<br />
with grated cheese.<br />
9. Gently pour egg mixture over filling.<br />
10. Bake in <strong>Nu</strong><strong>Wave</strong> oven on 5cm rack, level 10 for 25mins. Or until filling is set.<br />
Allow to cool in pan for around 10mins.<br />
* This is called ‘blind baking’ your pastry.<br />
This quiche is delicious served warm or cold – it’s great for picnics!<br />
top of page<br />
back to Main Menu
Change language