I'm very interested in food at the moment as we've recently made the decision to become a vegetarian family.
My 8 year old son is having trouble letting go of my home made chicken sausage rolls and chicken nuggets so for the time being I'll still make those for him but only with organic meat.
It's exciting finding new ways to prepare food and new flavours to add.
Being a working mother of three I don't have much time to post but plan to do so as often as possible.
Tonight's dinner menue consists of Roast pumpkin and spinach quiche. This is the recipe from my friend Amanda that converted my husband who hates eggs into a quiche lover. Here's the recipe.
about 600g pumpkin, peeled and cut into small wedges
2 cups blanched baby spinach
4 large eggs
1 cup grated cheddar cheese ( you can use another cheese to make it a bit more interesting. I just use
whatever I have in the fridge)
1 cup cream
1 clove garlic, crushed
1 tsp salt
1 tsp wholegrain mustard
olive oil
1 Tblsp grated parmesan cheese
fresh thyme leaves ( the fresh thyme at my local supermarket was rather like dried thyme so I didn't bother spending the extra money. Dried worked just fine)
Method
preheat oven to 180c
stir pumpkin, salt, olive oil and garlic together then bake.
If using pastry prebake it in quiche dish then layer pumpkin and spinach evenly in dish. I've used home-made pastry in this image and just placed it quite roughly in the dish. I think the unevenness gives the quiche a more organic appearance.
Mix up chedder, cream, mustard, thyme, eggs, then pour over veggies and sprinkle top with parmesan.
Bake for about 40 mins.
Good luck and enjoy.
1 comments:
So I made the quiche last night and although it tasted pretty good I learned a few things along the way.
I was quite pressed for time so I thought I would just buy short crust pastry sheets but it ended up taking about the same amount of time as it would have to make it myself.
I blind baked the pastry in my dish (which I now realise was too big)and the sides collapsed. This didn't happen with my home-made pastry as it seemed to have more body. So I had to bake it again. It didn't taste as good either so when I have the time I plan to make a couple of batches of pastry and put them in the freezer.
The other thing i cheated on was blanching the spinach. I assumed it would be fine but when I poured the egg mixture over the top the spinach floated rather than sit with the pumpkin on the bottom. Although the spinach did cook the texture of the blanched spinach is way nicer.
I guess the moral of this story is don't skimp on quality or cut corners. I hope you can learn from my mistakes.
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