Sunday, 10 August 2014

Quick Quiche - Ham and Pineapple Quiche, Leek Quiche

Ham and Pineapple Quiche

Isaac used ham and pineapple because he knew the kids loved Hawaiin pizza, so he adapted a previous recipe. And it went down a treat!


Ingredients
Roll of ready made puff pastry (why faff when you can cheat!)
Packet of Ham
410g (1 tin) of pineapple
1 onion
3 eggs
1 cup (250ml) of milk
100ml of cream cheese
Cheddar grated on top

Method
Roll out the pastry in a pan. Dixon's secret is not to roll it too much, as this will flatten the layers in the pastry and it will become hard and crunchy when it has been baked, instead of being a soft layered texture. 

(Here you will have to use your own guestimation as our pan has no measurements and we no tape measurer). Next Isaac prepared the filling, he fried off the onion until soft. Then add the ham and finally the pineapple and fry for two minutes. Take off the heat and let it cool. Separately mix the eggs, milk and cheese cream. The ham, pineapple and onion mixture then gets evenly spread in the pastry tin. Pour the liquid mixture over the top. Finally sprinkle cheddar, as much as you want, over the top. Bake it on 290 degrees Celsius (if you are using Isaac and Dixon's "tricky" oven, as they call it) for forty five minutes or until done.


Leek Quiche


Ingredients
Roll of ready made puff pastry 
500g leeks
3/4 cube vegetable stock
3 eggs
1 cup (250ml) of milk
Cheddar grated on top

Method 
Roll out the pastry in a pan. Slice the leeks and fry until soft in a pan. Sprinkle the vegetable stock over the leeks. Take the off the heat to cool when done. Separately mix the eggs and milk. The leeks then get evenly spread in the pastry tin. Pour the liquid mixture over the top. Finally sprinkle cheddar, as much as you want, over the top. Bake it on 290 degrees Celsius for forty five minutes or until done.



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