Date Archives March 2012

Unleashing the Quiche!


Quiche was first introduced to me in more or less the following words:

Leftover pie

And I can understand where it’s coming from – it’s a very economical way to use up leftover ingredients…provided you have spare pastry and spare dairy (read: cream) lying around. After making my favourite pastry recipe at the moment, I’ve been on a quiche bend, meaning that Sean and I have plenty of quick breakfasts that we can grab on the way to work! Happiness all around.

I guess the idea is that you can fill a quiche with pretty much anything you like – I always feel like if you like the combination, who’s to judge? (I do have a rant about that, but more about it later) There are also many different quiche mixes on the net, but I’ll just share what I use and just feel free to mix and match!

Quiche Mix
4 eggs
400g pure cream
50g milk
pinch of salt

Preheat 165C.

Line 12 muffin tins with pastry.

For this lot, I filled the quiche with leftover spinach, cream cheese, bacon, and then thoroughly mixed up the eggs, cream and salt and pour it over the filling till 1/2 mm from the top of the pastry.

Bake till the tops are brown.

Let cool on a cooling rack, and then upend the tray onto a cookie sheet.


I find that if you tip it out while it’s too warm, there is some warping in the shape of the mini-quiches. But it’s still cute! And your tummy won’t know what shape it’s in. 😉

Meanwhile, I’ve got some leftover pastry that I’m not sure what to do with. Any ideas?

Best Savoury Pastry Ever

I have always been afraid of pastry. There was just something about it – can’t overwork it, must rest it, it has to be as chilled as possible, don’t add too much flour…

Over the years I’ve been given plenty of advice when it came to making pastry, and so my mind just freaks out whenever I even start researching making my own. Store-bought had always been enough.

Well, after working at Victor Churchill, I started tasting amazing pastries, and so now I can’t go back to store-bought.

I had to bite the bullet and start making my own pastry. I knew a really good recipe that I wanted to make at home, and it seemed simple enough. There was a slight problem, though.

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Victor Churchill, Woollahra

Have I gotten your attention? Yes indeed, that is the Anthony Bourdain! Some of you might know that I’ve been all atwitter about meeting him, and it definitely has been the highlight of my week.

But before I tell you about that, let me first share with you why I’ve been so quiet; why I’ve been neglecting my poor blog.

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