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PostPosted: Wed Jun 18, 2008 7:34 pm 
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Joined: Sun Mar 30, 2008 3:09 pm
Posts: 688
Location: Mt Larcom Central QLD
I make a lot of the Quick Quiche Although I call it impossible Quiche.

I make it with like a dozen eggs, I also add peas and corn a tad of ground salt and pepper.

I put it in my ceramic Lasagne dish then crack black pepper over the top.

I mainly make it when my kids come to visit and also I make it o snack on when we do the markets or shows with our alpaca products

The food can get expensive there and our profits go on burgers :roll:

Take Care
Deb :)

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PostPosted: Thu Jun 19, 2008 12:22 am 
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Joined: Sun Feb 03, 2008 9:23 pm
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Location: About mid-way between Ipswich and Toowoomba
You can tell I have a few kids by how many eggs I used in our quiches last week.

seventeen (17) eggs of varying sizes from 40-85g.

Plus corn, plus bacon, plus cheese, etc, etc. Baked in two deep square cake tins lined with puff pastry.

Yummo!


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PostPosted: Thu Jun 19, 2008 9:07 am 
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Joined: Sun Mar 30, 2008 3:09 pm
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Location: Mt Larcom Central QLD
:shock: 17 eggs Wowsers, you must have a whole footy team.

Sounds nice though, I have never used puff pastry for a quiche before.

I had a Salmon and asparagus quiche at the pub last week, the base was filo pastry or so I thought, maybe it was puff. I must ask shane the chef there what he used. He is always telling me his cooking tips.

When you lined the tin with the puff did you spray it first with cooking spray?

Take Care
Deb :)

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PostPosted: Thu Jun 19, 2008 10:00 am 
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Joined: Mon Dec 03, 2007 9:44 am
Posts: 322
Location: caboolture
Definatley sparay the tin first when using puff.
Smoked chicken & semi dried tomato & basil quiche is yum, just make a normal mix and add the other ingredients in.
Can think of 100's of ideas but cant write them all up :-D :-D kind of got quiched out when I was a chef. :roll: :roll:
Just pop in your fav ingredients & play around a bit with different flavours.


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PostPosted: Thu Jun 19, 2008 10:02 am 
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Joined: Mon Dec 03, 2007 9:44 am
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Location: caboolture
Can't beat creme caramels tho. or creme brulle, will post some recipes up next time I am on the home computer.


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PostPosted: Thu Jun 19, 2008 8:12 pm 
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Joined: Sun Dec 09, 2007 8:32 am
Posts: 3018
Location: Gold Coast, QLD
One of our fav quiche recipes is with puff pastry.

Pumpkin, pealed and cut into about 2 cm cubes
Red onion thickly sliced
1 bag of baby spinich
pine nuts
diced bacon
12 eggs
300ml cream
2 sheets puff pastry

Roast pumpkin and onion on a flat tray for about 40 mins on 180 degrees, when cooked keep on the tray and place spinach over the pumkin and cover with a clean tea towel so the spinach wilts. Spray a deep quiche or pie plate with cooking spray, line with pastry and pour pumkin & spinach mix in diced bacon & pine nuts. Whisk eggs and cream pour over filling and bake on 180 for about an hour or until set.. Sometimes i add semi dried tomatos and mushroom as well..

If your a vegetarian just omit the bacon.

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Last edited by Kylie on Sat Jun 21, 2008 7:22 pm, edited 1 time in total.

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PostPosted: Fri Jun 20, 2008 12:15 pm 
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Joined: Sun Feb 03, 2008 9:23 pm
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Location: About mid-way between Ipswich and Toowoomba
Linda the Vegetarian (who I got the quail from) would omit the eggs, too. No eggs, no quiche.


P.S. - I sprayed the pans before lining with puff pastry.


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PostPosted: Fri Jun 20, 2008 1:47 pm 
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Joined: Sun Dec 16, 2007 12:33 pm
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Location: North Maclean 1/2 between Brisbane and Beaudesert
Your quiche sounds really yummy Kylie. I can't wait to make that one. :-D :-D

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PostPosted: Fri Jun 20, 2008 6:05 pm 
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Joined: Sun Mar 30, 2008 3:09 pm
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Location: Mt Larcom Central QLD
I asked Shane today what he used to make the Quiche, he comfirmed it was puff pastry.

He also said
1 Large tin of salmon
asparagus
6 eggs
Cream
Mix her up and poor in a lasagne tray lined with puff pastry.

Not real sure how much cream but usually it is obviuos.

Take Care
Deb :)

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Deb :-D
The Sun is Shining and The Birds are singing


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PostPosted: Fri Jul 18, 2008 7:07 pm 
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Joined: Fri Feb 15, 2008 8:15 am
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Location: near byron nsw
bread and butter pudding, absolutely beautiful.


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