This article will explain how to cook whole quiche for the ‘classics’ range & also show you how they need to be cut.

Ingredients: (makes 1 quiche) 

• 12 eggs
• 1 cup of thickened cream
• salt & pepper to taste
• shortcrust pasty
• pie tin
• spray oil

Suggested Flavours:

• Chicken, bacon & caramelised onion (1 cup chopped chicken, 3 rasher of diced bacon w caramelised onion over top)
• Pumpkin, feta, pesto, spinach (spinach leaves on bottom, I cup pumpkin, 1/2 cup crumbled feta w good squeeze of pesto)
• Quiche Lorraine (finely diced small brown onion, 4 rashers diced bacon, 1 cup grated tasty cheese, salt & pepper, top with cherry tomato halves)

Method:

1. Combine eggs, cream  & salt & pepper into mixing jug
2. whisk all together
3. line the tin with pastry
4. cut off the edges, and use these to fill in the gaps
5. add in selected flavours
6. pour egg mix over ingredients
7. bake in oven on 170 degrees for 30 mins
8. check in 10 min intervals until cooked (quiche should be firm to touch when cooked)
9. sit out until cool, wrap with glad wrap, label with flavour & the date it was made.
10. Store in fridge until ready to cut

Cutting Quiche:

1. take out of pie tin
2. cut in half
3. cut each half into 3 even pieces
4. place either into grab & go pods or an air tight container, labelled with the date it was made and the flavour of the quiche