Friday, 20 June 2008
Recipe Courtesy of Cathy Lowe
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
1. One package Pillsbury crescent rolls
2. One cup grated Swiss cheese
3. ¾ cup diced soaked ham
4. ½ cup diced tomato
5. 3 eggs, lightly beaten
6. 1 cup cream, light or heavy
1. Preheat oven to 350 degrees. (Fahrenheit or centigrade?)
2. Pat the uncooked crescent roll dough into a 9 inch deep dish pie plate to form a crust
3. Sprinkle in 1/2 cup of cheese on bottom and top it with ham and tomato.
4. In a medium bowl, mix together the eggs and cream.
5. Season with salt and pepper.
6. Pour into pie plate and top with remaining cheese.
7. Bake for 40 minutes or until firm.
Note: The first time I made a quiche was with this recipe and result was excellent. I have since mixed and matched other ingredients.
I use ready made crust or puff pastry, they taste just as good.
If using puff pastry, it's optional to 'blind' bake first or use straight off the package to make a quiche.
To 'blind' bake, prick pastry lightly with fork without cutting through the pastry before weighing it down with beans/rice over parchment/wax paper.
Bake at 180C/350F for about ten minutes or just slightly golden. Cool completely before using to fill up.
Do not throw excess dough as you may need to 'patch' the baked crust after 'blind' baking.
To make a pattern at the edges use a fork; simply press against the dough with back of fork against the pie dish or pinch the edges to make a pattern.
The key factor in this recipe is the liquid mixture of eggs and cream.
If using spinach, ensure it is squeezed dry.
Test doneness of quiche with a toothpick. If it comes up clean, it's ready. Delicious served hot or old. Serve with a simple refreshing salad.
Use a rim cover to protect the crust edges from burning or alternatively, use foil.
For the ingredients, let your imagination works for you. For this recipe, the extra ingredients added were baby leeks, Spanish onions and slices of red peppers to give the quiche an additional kick. If you do not have extra red peppers, just use slices of tomatoes.
I didn't have a chance to take photographs of any slices as I took it to a meeting. The proof of the pudding was in the eating when rave comments were received after the tasting.