6 new quiches you haven’t tried yet

Ingredients:    

For the base:

• 2 T olive oil
• 4 sweet potatoes, peeled and cubed

For the filling:

• 2 T olive oil
• 1 shallot , finely chopped
• 6 free range eggs
• ½ cup Greek yoghurt
• ½ cup cream
• 100 g Blue cheese (or Gorgonzola)
• 110 g Woolworths Broad Beans 
• 80 g Woolworths Hand-shelled Peas 
• Sea salt and freshly ground black pepper, to taste

Method:

1. Preheat the oven to 180°C. Grease a 30cm quiche dish. To make the base, heat the olive oil in a large pan, then fry the sweet potato cubes until golden brown but slightly undercooked, 12–15 minutes. Press into the dish.
2. To make the filling, heat the olive oil in the same pan and fry the shallot until soft and translucent. Place on top of the sweet potato base.
3. Combine the remaining filling ingredients and pour onto the base. Bake for 30 minutes, or until set.

(Serves 12)

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Ingredients:

For the roast beetroot:

• 750 g beetroot, halved
• ¼ cup sherry vinegar
• 2 T brown sugar
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste

For the base:

• 300 g broccoli florets, very finely chopped (or use Woolworths cauli rice)
• 75 g almond flour
• 50 g Parmesan, grated
• 3 free range eggs
• Sea salt and freshly ground black pepper, to taste

For the filling:

• 2 T olive oil
• 1 onion, finely chopped
• 1 cup cream
• 6 free range eggs
• 30 g pecorino, grated
• 200 g ricotta
• 100 goat’s cheese

Method:

1. Preheat the oven to 180°C and grease a 25cm quiche dish.
2. To make the beetroot, place all the ingredients in an ovenproof dish, toss and cover with foil. Roast for 45 minutes, or until soft.
3. To make the base, combine all the ingredients. Gently press into the quiche dish and then bake for 20 minutes.
4. Meanwhile, make the filling. Heat the olive oil in a pan, add the onion and fry until translucent. Combine the remaining ingredients in a bowl. Place the onions on the broccoli base, top with the filling mixture and bake for 25 minutes.
5. To serve, thinly slice the roast beetroot and place on top of the quiche.

(Serves 8)

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Ingredients:

For the base:

• 150 g pretzels, 125 g crushed butter, melted

For the filling:

• 3 T olive oil
• 100 g leeks, roughly chopped
• 4 garlic  cloves, finely chopped (or 2 t Woolworths Crushed Garlic)
• 6 shallots , halved
• 1 white onion , cut into rings
• 6 free range eggs
• ½ cup cream, plus 2 T
• 100 g cheddar, grated
• Sea salt and freshly ground black pepper, to taste

Method:

1. Preheat the oven to 180°C and grease a 21cm quiche dish.
2. To make the base, combine the pretzels and butter and press into the dish.
3. To make the filling, heat the olive oil in a pan and fry the leeks and garlic over a medium heat until caramelised, 5–10 minutes. Do the same with the shallots and onion, frying them separately and ensuring they’re tender before starting the next one.
4. Arrange the leeks, shallots and onion on the base. Combine the eggs, cream, cheddar and seasoning, pour over the onions and bake for 30 minutes, or until set.

(Serves 10)

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Ingredients:

For the base:

• 700 g Woolworths Nicola Potatoes, grated
• 3 T olive oil                                                                 

For the filling:

• 2 T olive oil
• 1 fennel  bulb, roughly chopped
• 2 free range eggs
• ½ cup cream, plus 2 T
• 50 Gruyère, grated
• 2 T Woolworths Horseradish Cream
• 100 g Woolworths Oak-smoked Trout Ribbons, shredded
• Ground nutmeg, to taste
• Sea salt and freshly ground black pepper, to taste

Method:

1. Preheat the oven to 180°C and grease a 21cm quiche dish. Squeeze any excess liquid from the grated potato.
2. To make the base, heat the olive oil in an ovenproof pan and add the potato mixture. Press into the base and up the sides of the dish to form a tart casing. Cook over a low heat for 5 minutes, then bake in the oven for 10 minutes, or until slightly golden and caramelised.
3. To make the filling, heat the olive oil in a separate pan and fry the fennel until golden brown. Combine the eggs, cream, Gruyère and horseradish cream, then add the fennel, trout and seasoning. Pour onto the base and bake for 30 minutes, or until set.

(Serves 8)

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Ingredients:

For the base, combine:

• 150 g Woolworths Caramel Popcorn, blended
• 300 g butter, melted

For the filling:

• 2 cup cream
• 200 g Muscovado sugar
• 9 free range egg yolks
• 6 Granny Smith apples , peeled and quartered

Method:

1. Preheat the oven to 150°C and grease a 27cm quiche dish.
2. Press the base into the quiche dish.
3. To make the filling, bring the cream to the boil. Whisk together the sugar and egg yolks. Once the cream is boiling, pour it over the egg-yolk mixture while whisking.
4. Pour the custard over the popcorn base and top with the apples. Bake for 50 minutes, or until set. Allow to cool overnight before serving.

(Serves 8)

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Ingredients:

For the base:

• 80 g cornflakes, crushed
• 200 g butter
• 2T sugar

For the filling:

• 8 free range eggs
• 1 cup cream, plus 2 T
• 3 lemons , zested and juiced
• 215 g sugar

Method:

• Preheat the oven to 180°C and grease a 23cm quiche dish.
• To make the base, combine all the ingredients, press into the dish and bake for 5 minutes. Allow to cool.
• To make the filling, whisk together all the ingredients, pour over the base and bake for 25 minutes.
• Allow to set for 1 hour before serving.

(Serves 8)

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