Corn, shallot & fetta quiche

This is the easiest quiche ever and is extremely versatile. You can add 2 cups of your choice of filling. This time I used 2 cups of corn, shallots and low-fat fetta cheese, but you could add asparagus, capsicum, peas, corn, bacon, cooked chicken, ham or onion.

Ingredients:

• 4 eggs
• 1 and 1/2 cups milk
• 2 tablespoons melted low-fat spread
• 1/2 cup self raising flour
• 1 cup low-fat fetta cheese
• 1 cup corn kernels
• 1 cup shallots, finely sliced
• * or 2 cups of filling of your choice
• A sprinkle of salt, pepper, dried chives and garlic salt

Method:

1. Pre-heat oven to 180 degrees celsius
2. Whisk in a bowl the eggs, milk, butter and flour, spices
3. Fold in the corn, shallots and fetta (or your choice of filling)
4. Pour into a 24cm quiche dish and spread out the mixture evenly
5. Bake for 40 minutes or until set
6. Serve hot with vegetables or cold with salad

Note: As mentioned, this recipe is extremely versatile because it offers a choice of fillings. You can also add a pastry base if you wish. In the past I have blind-baked puff pastry for my base and it added some volume. It truly was D-E-L-icious  XD

Update: Today I substituted spinach and low-fat Greek fetta cheese and it was fabulous. Thaw frozen spinach, squeeze out the water and add it to the bowl instead of the corn, cheese and shallots. And instead of tasty cheese, crumble approximately 1 cup of fetta in and stir well. Bake as per the above instructions. Here is the spinach I used:

Leek and Mushroom Quiche

This is the easiest quiche ever and is extremely versatile. You can add 2 cups of your choice of filling. I used 2 cups of sliced mushrooms and leek, but you could add asparagus, capsicum, peas, corn, bacon, cooked chicken, ham or onion.

Ingredients:

• 4 eggs
• 1 and 1/2 cups milk
• 3 tablespoons melted butter
• 1/2 cup self raising flour
• 1 and 1/2 cups tasty cheese, grated
• 1 cup sliced mushrooms
• 1 cup sliced leek
• * or 2 cups of filling of your choice, cooked, then left to cool

Method:

1. Pre-heat oven to 180 degrees celsius
2. Cook the mushrooms and leek (or your choice of filling) in a little oil on the stove for a few minutes to soften, place in the fridge to cool
3. Whisk in a bowl the eggs, milk, butter and flour
4. Fold in the cheese, leek and mushroom (or your choice of filling)
5. Pour into a 24cm quiche dish and spread out the mixture evenly
6. Bake for 40 minutes or until set
7. Serve hot with vegetables or cold with salad

Note: As mentioned, this recipe is extremely versatile because it offers a choice of fillings. As long as you pre-cook your fillings for a few minutes prior to adding it to the quiche mixture, it will turn out perfectly. You can also add a pastry base if you wish. I blind-baked puff pastry for my base and it added some volume. It truly was D-E-L-icious  XD

Chicken & Asparagus Quiche

This recipe is courtesy of my cousin Kris who made it for lunch when I visited. I was so impressed I wanted to make it myself. It is easy, filling, tasty and very versatile. You could serve it with salad, vegetables or chips. It's definitely worth making.

Ingredients:

• 4 eggs
• 1 cup milk
• 1/2 cup cream
• 2 tablespoons self raising flour
• 1 x 30g packet spring vegetable soup
• 1 cup cooked chicken
• 1 cup grated cheese
• 1/4 cup chopped shallots
• 6 whole asparagus spears (tinned)
• 4 tinned asparagus spears chopped

Method:

1. Beat eggs, cream and milk
2. Add flour and soup mix and stir
3. Add cheese, chicken. chopped asparagus and shallots, stir
4. Pour into a greased pie plate and arrange the 6 whole asparagus spears on top in a star pattern
5. Bake 180 degrees for approximately 35-45 minutes

Regarding the asparagus spears - I used 6 whole spears for the star pattern and another 4 chopped and stirred into the mixture. When you pour the mixture into the pie pan, you will need to spread it out around the pan, then add the spears. Thanks Kris - it really was lovely and I will definitely make it again. I will even try a tofu version for vegetarians.  D-E-L-icious  XD