You know, quiche is one of those things I make very rarely, and then I do and go – oh, so good! Why don’t I make this more often?
The following makes 2 small quiche, because I like variety. And having choice.
330 ml cream (or thereabouts – I think the other day I put 1 1/2 cups)
salt and freshly ground pepper
good handful finely chopped flat-leafed parsley
125g parmesan cheese, grated
- in one of the few uses of virgin oil in a spray can, spray oil between 3-4 sheets of filo pastry and line small quiche dishes (20cm diametre) – which you’ve sprayed with oil as well.
- mix together the eggs and cream
- add the parsley, seasonings and cheese
Two variations made recently
4 slices bacon, cut into strips
1 onion, finely chopped
- heat some oil in a fry pan, saute onion until soft and then add bacon – saute for a few minutes.
- let cool
- scatter over base of filo, top with about half of the egg mixture – make sure you get a good bit of the parmesan as well.
Mushroom and asparagus
1 bunch asparagus, cut into short lengths
button mushrooms – sliced thinly (use as many as you like – I think I used about 8 small-medium sized button mushrooms)
1 Spanish onion, finely chopped
- heat some oil in a fry pan, saute the onions, then add the mushrooms after a few minutes.
- blanch the asparagus for a minute or so
- let cool, then scatter over base of filo and top with filling.
Bake in a 180C oven for about 25 minutes.
Serve with a green salad or steamed veg.