Recipes

Ingredients

• 125g butter, cubed
• 200g flour
• pinch salt
• 1 egg yolk
• 1 tablespoon chilled water
• 1 Spanish onion, sliced
• 50g baby spinach leaves
• 1 zucchini, sliced
• 6 Roma tomatoes, halved 
• 5 eggs 
• 300ml cream
• 1 teaspoon Italian herbs 
• 200g Tasmanian Heritage St Claire cheese, sliced
  

Method:

Blend flour, butter and salt in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water and blend until pastry forms a ball. Wrap and chill for 20 minutes. Roll out pastry to 5mm thickness and line 6 buttered individual quiche moulds or a 24cm flan tin with removable base.  Prick pastry with a fork and blind bake* at 190°C for 10 minutes. Remove loading and allow to cool.  Place vegetables over the base of the pastry. Whisk together eggs, cream and herbs and pour over vegetables. Arrange St Claire cheese slices on top. Place the quiche onto a baking tray and bake at 190°C for 30-40 minutes until quiche is golden and firm to the touch. Serve warm or cold with crisp garden salad.

*Blind Baking means to bake pastry without filling. Place baking paper in the centre of the raw pastry case and load with uncooked dried beans, pasta or rice. Bake until golden, remove loading and allow to cool.

Alternatives: try a filling of smoked salmon and capers; bacon and onion; ham and tomato; mushroom and herbs; or roasted vegetables.