You and I begged Little C this evening as we cruised up and down the aisles at the local market: WHAT would you like to eat before you first day of school back in Australia?? Understandably, your little sis was a bit out of it, and it was a while before she was able to focus, and settle on…..quiche!
There is nothing quite like the smell of a quiche baking in the oven. Wafting through the house this evening was an eggy, cheesy fragrance and we three girls inhlaed eagerly as we went about our chores, waiting for it to be done. Dad had texted to say he’d be on his way home soon.
All the quiche needed was a nice salad to go with it, and viola, we would be ready to eat. The nice thing about a quiche, Izzy, is that once you assemble it and pop it in the oven, there is no more to do but enjoy the wonderful fragrances wafting through the house. You are left with time to prepare a salad, paint your nails, read that article or go for a walk. Of course the other nice thing is that a slice of left over cold quiche is quite yummy too…..
For someone with a busy life like you, I wouldn’t even bother with making the pastry for the base. Just buy a good pie crust when you shop for your ingredients, and your prep for dinner is e-a-s-y!! Pampas make good pastry in Australia, but whatever is at hand is great- just go for a savoury, short crust pastry.
We’ve been making quiches at home from inception, but through the years, we’ve found ways to make it less rich. Of course a compromise on flavour would never fly so our ‘lite’ version is still wonderfully tasty. Enjoy your pie.
Ingredients to fill two eight inch pie crusts:
- 4 eggs
- 1/2 cup low fat milk or skim milk
- 3/4 cup low fat yogurt
- 1 tablespoon olive oil
- 1 tablespoon plain flour
- salt and pepper to taste (about one teaspoon each)
- 1/2 cup parmesan cheese
- a pinch of nutmeg and paprika
- two short crust pastry savoury pie shells
- minced and sauteed onion + bacon mix, spinach, and pine nuts
- drained and flaked tin of pink salmon, semi dried tomato, fresh sprigs of dill
- cooked cubes of potato, slices of avocado and capers
- asparagus spears, grilled and roughly chopped prociutto and fresh basil leaves
- Turn on the oven to 185 degrees celcius or 365 degrees fahrenheit.
- Whisk the eggs, milk and yogurt together until well combined- gently, but not for too long.
- Add the flour, oil and seasoning, and whisk further.
- Follow the instructions on the packet of your pie shells, and bake for approximately ten mintues.
- Remove from the oven and cool.
- Now arrange your filling in the bottom of your pie shells, and then scatter over with parmesan cheese.
- Gently pour equal amounts of egg mixture into the pie crusts.
- Return to the oven and bake for 30 to 40 mintues or until the pie appears golden but not brown on top, and a sharp knife inserted into the center of the pie comes out clean.
- Serve warm with a crisp salad, and in our case last night, also with some irresistable Kitchen by Mike’s bread.