|
Bacon, Onion, Feta and spinach quiche made with rye flour
and mini quiches with sausage, cherry toms and cheddar, again with rye flour
|
|
Pastry - 400g rye flour, 100g white flour, salt, 250g cold butter and enough cold water to bind in processor.
Filling for big quiche - sauted onion and bacon, with some mixed herbs and a tunisian spice (a friend gave me, so use what you like), crumbled feta, and spinach (i used frozen). Layer all over the pastry.
Filling for mini quiches - sliced sausages, cubed cheddar, sliced cherry toms and sprinkle of parsley.
For all quiches together - 8 eggs, tub of elmlea cream, another tub of milk, s&p, nutmeg, garlic powder. beat well and fill pastry. bake till golden brown approx 35-40mins
|
