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Coronation quiche? Not if the French have anything to say about it

When the British royal family revealed Charles’ ‘Coronation Quiche’, the internet was sent into a frenzy. From concerns for the nation’s crippling egg crisis to complaints over the entirely uninspired choice, <a href="https://www.oversixty.com.au/lifestyle/food-wine/king-charles-signature-coronation-dish-mercilessly-mocked">people had a lot to say</a>. And now, the French have chimed in, though their issue isn’t necessarily with the dish itself, but instead with its name. They claim that the celebratory dish has been given an incorrect label. The recipe for the Coronation Quiche - released by Buckingham Palace - calls for broad beans, tarragon, spinach, and absolutely no meat in line with Charles’ environmental concerns. The ingredients are considered by many to be traditionally English, although fresh tarragon is often included in various French dishes. But according to French quiche enthusiasts, there can only be one kind of quiche, and that’s the 'lorraine'. The dish is named after the northeastern Lorraine region that it comes from, and is made from shortcrust pastry, eggs and cream with nutmeg, and small bits of bacon. Although, to sidestep that particular issue, Twitter user @RebeccaCNReid used a little red, white, and very blue language to suggest an alternative name that comes close enough to ‘lorraine’ to get it over the line ... <blockquote class="twitter-tweet"> what fucking idiot didn't call it quiche le reign? <a href="https://t.co/EFbCZ52UZN">https://t.co/EFbCZ52UZN</a> — Rebecca Reid (@RebeccaCNReid) <a href="https://twitter.com/RebeccaCNReid/status/1648087895025041409?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> Evelyne Muller-Derveaux, president of the Quiche Lorraine Guild, explained to The Times that “they called it a quiche, but I would rather say it's a savoury tart. "When you say quiche, you automatically imply it is from the Lorraine region." Evelyne’s associate, Laurent Miltgen-Delinchamp had similar thoughts, quipping that, “I think it would have anyway better reflected the British spirit if they had called it a tart.” However, the two don’t intend on taking their particular gripes any further, and were even willing to admit that in France the term “quiche” is already quite misused. “Frankly,” Laurent said, “it shocks me less when Anglo-Saxons do that than when the French do it.” And as The Times reported, Evelyne took pride in knowing that the humble quiche had been elevated to such royal heights - even if it wasn’t exactly the most authentic. “I was surprised when I found out,” she admitted. “I said to myself, ‘this is a banal, common, popular dish, and to think that it is being served at a coronation’.” She went on to note that the first mention of a quiche - on record - dates all the way back to the reign of another Charles III: the 16th century’s Duke of Lorraine. And even then, they were a simpler dish enjoyed by those who weren’t rolling around in wealth, and consisted of whatever ingredients they happened to have around. Quite unlike the <a href="https://www.oversixty.com.au/lifestyle/food-wine/coronation-quiche-anyone-you-ll-need-to-fork-out-a-38-here-are-cheaper-and-healthier-options">$38 grocery price tag</a> behind Charles’, it seems. Images: Getty

Food & Wine

Coronation Quiche anyone? You’ll need to fork out A$38. Here are cheaper and healthier options

If you are a monarchist, or just enjoy the tradition of the royal family, you may have heard about the Coronation Quiche – made with spinach, broad beans and tarragon. The idea is for us to make it and share it with friends and family during the coronation celebrations in May. King Charles and Queen Consort Camilla have just shared a <a href="https://www.royal.uk/coronation-quiche-0">recipe</a>. <blockquote class="twitter-tweet"> Introducing… Coronation Quiche! Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming <a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&ref_src=twsrc%5Etfw">#CoronationBigLunch</a> taking place up and down the country. <a href="https://t.co/aVcw9tNarP">pic.twitter.com/aVcw9tNarP</a> — The Royal Family (@RoyalFamily) <a href="https://twitter.com/RoyalFamily/status/1647917367798939648?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> As dietitians, we’re interested in the quiche’s nutritional value. So we analysed its contents and found that although it’s quite a healthy dish, we could make a healthier version. Spoiler alert: the original recipe contains lard (pork fat). We’ve also found we could make the quiche using cheaper or more easily available ingredients. <h2>What exactly is a quiche?</h2> Today, most people consider quiche a French dish that’s essentially a savoury pie. It typically consists of a pastry crust filled with a mixture of eggs, cream and cheese, plus various other ingredients such as veggies, meat and herbs. Quiche can be served hot or cold. You can have it for breakfast, lunch or dinner with salad or veggies. <h2>How much does it cost?</h2> Quiches are usually quite economical to make. Most of the basic ingredients are cheap, and you can adapt the fillings depending on what’s in the fridge or left over from recent meals. Let’s see if this applies to the Coronation Quiche. We split the costs into typical quantities you can buy at the shops (for instance, six eggs) and the costs to make the quiche (which only needs two eggs). If you make the quiche from scratch and have to buy the ingredients in quantities sold in the shops, this will cost you almost A$38. Although this may seem a lot, you’ll have some ingredients left over for another meal. So how much do the ingredients cost for one quiche? We worked it out at $12 for the entire quiche, or $2 a serve. Quite reasonable! <h2>Can you make it even cheaper?</h2> Busy lives and the rising cost of living are front of mind right now. So here are a few things you can do to save time and money when making a Coronation Quiche: <ul> <li> buy pre-made pastry. Keep any sheets you don’t use for the quiche in the freezer </li> <li> use <a href="https://theconversation.com/are-home-brand-foods-healthy-if-you-read-the-label-you-may-be-pleasantly-surprised-189445">home-brand products</a> where possible </li> <li> consider vegetable shortening as it is a little cheaper than lard </li> <li> buy vegetables in season and from a farmers’ market </li> <li> can’t find tarragon? Try seasonal and cheap herbs such as parsley, basil or rosemary </li> <li> can’t find broad beans? Try cheaper pulses such as edamame or cannellini beans. </li> </ul> <h2>How nutritious is the Coronation Quiche?</h2> We also looked at the Coronation Quiche’s nutritional profile. We expressed quantities for the whole quiche, and per serve. <img src="https://oversixtydev.blob.core.windows.net/media/2023/04/quiche-nutrient.jpg" alt="" width="1280" height="720" /> <h2>The healthy … and the not so healthy</h2> This quiche has high amounts of healthy protein and fibre that come from the broad beans and eggs. One serving of this quiche gives you about 18-25% of your daily protein and about 10% of your daily fibre requirements, which is great. But the quiche has high levels of saturated fat, mostly from its high amounts of lard, butter and cream. Saturated fat has been linked to an increased risk of <a href="https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD011737.pub3/full">cardiovascular events</a>, such as heart attacks and stroke, because it raises levels of LDL cholesterol (the bad kind of cholesterol). This LDL cholesterol can build up in the walls of arteries and form plaques, leading to arteries hardening over time and increasing the risk of heart attack and stroke. So, high amounts of saturated fats is something we want to avoid eating too much of, especially if we have cardiovascular disease. It’s also something we want to avoid if we’re trying to lose weight. For an average Aussie consuming roughly 9,000 kilojoules per day, the recommended maximum intake of saturated fat is about 24 grams. Just one serve of this quiche has about 17g of saturated fat, which means there’s not much wriggle room for other foods after you have a slice. You may be better off trying <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-rolled-oats-quiche">this quiche</a> instead, as it has half the amount of saturated fat as the Coronation Quiche. You could even try a <a href="https://www.wellplated.com/crustless-quiche/">crustless quiche</a>. <h2>4 ways to make a healthier quiche</h2> Here are a few swaps to help make this recipe healthier: 1. Use low-fat options. If you’re watching your weight and looking to reduce the kilojoules of the quiche, swap the full-fat cheddar cheese, milk and double cream to low-fat products. This will reduce the total fat content per serve from 29.6g to 15g and save 112.2 kilojoules per serve 2. Ditch the lard. Swap the lard for butter to save 15g of total fat per serve. This may change the texture of the quiche slightly but it will reduce the kilojoules 3. Use feta. Swap the cheddar cheese for feta cheese, which has fewer kilojoules per gram 4. Add extra veggies. This increases the fibre content of the quiche and adds loads of extra nutrients. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/coronation-quiche-anyone-youll-need-to-fork-out-a-38-here-are-cheaper-and-healthier-options-204100" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

King Charles' signature coronation dish mercilessly mocked

With the coronation comes one of the most famed traditions in the Monarchy, the creation of a signature dish, made to be shared and enjoyed across the Commonwealth in honour of the new Monarch. The Queen’s coronation made history in 1953, with the ‘Coronation Chicken’, a recipe that has since embedded itself into British culture. Charles’ crowning marks 70 years since the last coronation, and with the event coming up on May 6, the reveal of the signature dish has been highly anticipated. A culinary delight, like Queen Elizabeth II’s ‘Poulet Reine Elizabeth’, that will make its way down from generation to generation. The Royal Family verified Twitter account shared the long-awaited dish. “Introducing… Coronation Quiche!”, the tweet read. “Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming #CoronationBigLunch taking place up and down the country.” <blockquote class="twitter-tweet"> Introducing… Coronation Quiche! Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming <a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&ref_src=twsrc%5Etfw">#CoronationBigLunch</a> taking place up and down the country. <a href="https://t.co/aVcw9tNarP">pic.twitter.com/aVcw9tNarP</a> — The Royal Family (@RoyalFamily) <a href="https://twitter.com/RoyalFamily/status/1647917367798939648?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> King Charles III has officially unveiled his signature coronation offering, which will be served at the palace’s ‘Big Lunch’ event on May 7, also to be served at several community events and street parties across coronation weekend. The coronation quiche recipe consists of spinach, broad beans, cheese and tarragon, although Buckingham Palace’s chef Mark Flanagan says those who want to bake their own can easily make adjustments to suit their preferences. Charles, Camilla and Flanagan chose the dish because it’s a convenient “sharing” dish that can be served either hot or cold. The coronation quiche has left a bad taste in many individuals’ mouths, going viral online and becoming quite the laughingstock for a few reasons. The most profound stems from the well-known egg shortage in the UK, with production at its lowest in over a decade, according to The Guardian. In 2022, almost a billion fewer eggs were packed compared to 2019 due to producers hit by price hikes and a disastrous outbreak of bird flu. Shoppers calling for supermarkets to stock up on the ingredients for the coronation quiche have posted online to point out the obvious issue. <blockquote class="twitter-tweet"> And what are we supposed to make this Coronation Quiche with? <a href="https://t.co/nEmwQGmV0e">pic.twitter.com/nEmwQGmV0e</a> — Tavern Hoyden (@TavernHoyden) <a href="https://twitter.com/TavernHoyden/status/1648034778032009219?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> <blockquote class="twitter-tweet"> The UK: - There's a shortage of eggs in the supermarkets. Royal Family: - The "Coronation Quiche". <a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&ref_src=twsrc%5Etfw">#CoronationBigLunch</a> <a href="https://twitter.com/hashtag/coronationquiche?src=hash&ref_src=twsrc%5Etfw">#coronationquiche</a> <a href="https://t.co/xjEtjiUCuS">pic.twitter.com/xjEtjiUCuS</a> — Pauline (@tlnlndn) <a href="https://twitter.com/tlnlndn/status/1648016686937776128?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> Aside from supply shortages, many people decided the egg pie wasn’t very fitting. <blockquote class="twitter-tweet"> whats the matter babe? you've hardly touched your coronation quiche <a href="https://t.co/3FZZwzMEZz">pic.twitter.com/3FZZwzMEZz</a> — Jake Johnstone (@hijakejohnstone) <a href="https://twitter.com/hijakejohnstone/status/1648083477693120512?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> <blockquote class="twitter-tweet"> Quiche?? For a coronation?? <a href="https://t.co/rsmwcicgZQ">https://t.co/rsmwcicgZQ</a> <a href="https://t.co/V8aKgf1ZKL">pic.twitter.com/V8aKgf1ZKL</a> — local swamp gay 🦝🦨🦉 (@localswampgay) <a href="https://twitter.com/localswampgay/status/1648094906957660161?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> <blockquote class="twitter-tweet"> This is the lamest thing I’ve ever heard. Imagine having 70+ years to think about it and choosing QUICHE. I despair. <a href="https://twitter.com/hashtag/Coronation?src=hash&ref_src=twsrc%5Etfw">#Coronation</a> <a href="https://t.co/jEeXmxP1Ss">https://t.co/jEeXmxP1Ss</a> — Julie Lovell (@ficklishjlo) <a href="https://twitter.com/ficklishjlo/status/1648094645669224452?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> Elizabeth’s coronation saw famed culinary school Le Cordon Bleu London’s creation of the ‘Coronation Chicken’, which consisted of cooked chicken meat in a creamy curry sauce with dried apricots. It was served with a simple salad. When it was first produced the dish came as a surprise due to many of the ingredients not being pantry staples and the country was still under post-war ration restrictions. The chicken dish has evolved over the years, with it now commonly served on a brioche bun and garnished with various trimmings from crisp coconut chips to mangetout and sultanas. Quiche the ‘Coronation Chicken’ goodbye and stay occu-pied with the recipe below. Pastry: <ul> <li>125g plain flour</li> <li>Pinch of salt</li> <li>25g cold butter, diced</li> <li>25g lard</li> <li>2 tablespoons milk</li> <li>Or 1 x 250g block of ready-made shortcrust pastry</li> </ul> Filling: <ul> <li>125ml milk</li> <li>175ml double cream</li> <li>2 medium eggs</li> <li>1 tablespoon chopped fresh tarragon</li> <li>Salt and pepper</li> <li>100g grated cheddar cheese</li> <li>180g cooked spinach, lightly chopped</li> <li>60g cooked broad beans or soya beans</li> </ul> Method: 1. To make the pastry: sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 minutes. 2. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick. 3. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge. 4. Preheat the oven to 190C. 5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans. 6. Reduce the oven temperature to 160C. 7. Beat together the milk, cream, eggs, herbs and seasoning. 8. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture. 9. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case. 10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden. Image credits: Getty/Twitter

Food & Wine

Broccoli quiche

Hearty and healthy, this broccoli quiche is packed full of wholesome goodness and has plenty of flavour to boot. Serves: 6 Ingredients: <ul> <li>20g butter</li> <li>2 leeks, white part only, washed and thinly sliced</li> <li>300ml cream</li> <li>3 eggs</li> <li>2 egg yolks</li> <li>1/2 cup grated cheddar</li> <li>250g broccoli, cut into florets</li> <li>1 ¼ cups plain flour</li> <li>¼ cup polenta</li> <li>125g chilled butter, chopped</li> <li>1 egg</li> <li>2 teaspoons cold water</li> </ul> Method: 1. To make the pastry, process flour, polenta and butter in a food processor until the mixture resembles breadcrumbs. Add egg and water and process until dough forms. Shape into a circle and wrap in plastic wrap. Place in the refrigerator for 20 minutes. 2. Meanwhile, in a frying pan on medium heat, melt butter. Cook leek for five to eight minutes, stirring, until softened but not brown. Set aside to cool. 3. Grease a loose-based tart tin. Roll pastry on a lightly floured surface until three-mm thick. Ease into prepared tin. Trim edges and prick the base with a fork. Chill for 10 minutes. 4. Preheat oven to 200°C. Line pastry with baking paper and fill with rice (or pastry weights). Blind bake for 15 minutes. Remove paper and rice (or weights) and bake for another five minutes, until pastry is dry. 5. To make filling, whisk together cream, eggs and egg yolks. Season. Spread leek over pastry shell. Scatter over half of the cheddar and then the broccoli. Carefully pour over the egg mixture and top with remaining cheddar. Bake for 10 minutes. Reduce oven to 180°C (or 160°C fan) and bake for another 30 minutes or until set. Serve warm. Related links: <a href="/lifestyle/food-wine/2014/12/quiche-lorraine/">Quiche Lorraine</a> <a href="/lifestyle/food-wine/2015/01/mini-smoked-salmon-quiches/">Mini smoked salmon and parsley quiches</a> <a href="/lifestyle/food-wine/2015/01/mushroom-feta-and-spinach-quiche/">Mushroom, feta and spinach quiche</a>

Food & Wine

Julie Goodwin’s salmon quiche

This salmon quiche is the perfect mid-week meal. Packed with protein and easy to make, the leftovers (if you can manage to save any) make the perfect next-day lunch. Serves: 10–12 Ingredients: <ul> <li>1 quantity savoury shortcrust pastry or two sheets plain frozen shortcrust (if you have it in the freezer)</li> <li>1 cup grated mozzarella cheese</li> <li>50 g baby spinach leaves</li> <li>400 g skinless, boneless salmon fillet, cut into 2 cm cubes</li> <li>1 bunch shallots (spring onions), finely sliced</li> <li>1 bunch dill, leaves chopped</li> <li>10 eggs</li> <li>½ cup cream</li> <li>½ teaspoon salt</li> <li>¼ teaspoon pepper</li> </ul> Method: <ol> <li>Preheat the oven to 170°C. Grease a 26 cm loose-based flan tin with butter or spray oil. Lay the pastry into the flan tin and trim the edges. Prick the pastry with a fork. Place a sheet of baking paper over the pastry and fill with pastry weights or rice. Bake for 15 minutes or until starting to turn golden. Remove from the oven and take out the weights and paper.</li> <li>Arrange half the mozzarella cheese evenly over the base of the pastry case. Arrange the spinach over the top, followed by the salmon cubes, then scatter with the shallots and half of the dill leaves.</li> <li>In a bowl, beat the eggs then add the cream and beat well. Season with salt and pepper. Carefully pour the egg mixture into the pastry case and top with the remaining mozzarella.</li> <li>Bake for 25 minutes or until golden brown on top and just firm in the middle. Remove from the oven and set aside to cool a little before serving.</li> </ol> <img width="155" height="213" src="https://oversixtydev.blob.core.windows.net/media/37783/julie-goodwin-cover_155x213.jpg" alt="Julie Goodwin Cover" style="float: right;"/> Recipe courtesy of Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Food & Wine

Classic bacon and egg quiche

Perfect for a Sunday night, this classic bacon and egg quiche is easy to make and very delicious. Make sure you grab as much as you can quickly, as it’s not going to last that long. Ingredients: <ul> <li>2 teaspoons olive oil</li> <li>150g bacon rashers</li> <li>1 small onion</li> <li>2 sheets frozen puff pastry</li> <li>5 eggs</li> <li>300ml thickened cream</li> <li>1/2 cup grated tasty cheese</li> </ul> Method: <ol> <li>Prepare your ingredients. Trim and chop bacon rashes and chop onion finely.</li> <li>Preheat oven to 200°C and heat oil in a large frypan.</li> <li>Add bacon and onion to frypan and cook over medium heat for 5 minutes. Set aside to cool.</li> <li>Line base and sides of a 24cm round, loose-bottomed tart pan with puff pastry, overlapping pastry where needed, pressing gently to form a good seal and ensuring pastry goes to edge of pan. Trim excess pastry from edges. Prick the base all over with a fork.</li> <li>Line pastry with baking paper and fill with pastry weights (or uncooked rice).</li> <li>Place the tart pan on a baking tray and blind bake in the oven for 20 minutes. Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180°C.</li> <li>Whisk eggs and cream in a large just or bowl to combine. Season to taste.</li> <li>Remove weights and paper from pastry and bake for 5 to 10 minutes until base is golden.</li> <li>Sprinkle bacon mixture over the pastry bases, followed by the cheese. Pour egg mixture over the bacon. Return the quiches to the oven for 30 minutes or until golden and set.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/">Spicy prawn fried rice</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/mashed-potato-balls/">Crispy mashed potato balls</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a>

Food & Wine

Broccoli, parmesan and zucchini quiche

Food & Wine

Broccoli, parmesan and zucchini quiche

Packed with nutrients and protein, this filling vegetable quiche is both healthy and delicious.Ingredients:<ul><li>300g sweet potato, peeled and cubed</li><li>300g of broccoli, florets removed, stem cut into pieces</li><li>Cooking spray</li><li>8 eggs</li><li>2 cloves of crushed garlic</li><li>60g of roasted red capsicum, cut into strips</li><li>Half a large zucchini, sliced</li><li>¼ cup of milk</li><li>⅓ cup of grated parmesan</li><li>Salt and pepper to taste</li></ul>Method: 1. In salted boiling water, cook sweet potato and broccoli until cooked through half-way.2. Preheat grill to medium high heat and coat an oven-proof frying pan with cooking spray.3. In a large bowl, combine eggs, garlic, capsicum, zucchini, milk, parmesan, sweet potato, and broccoli, stirring together. Add salt and pepper to taste.4. Heat pan over medium heat. Pour mixture into pan, cooking for six minutes or until set at base.5. Transfer pan to grill and cook beneath until top begins to brown.6. Let set for 5 minutes and serve.Related links:<a href="/lifestyle/food-wine/2015/09/spinach-bacon-parmesan-quiche/">Spinach, bacon and parmesan quiche</a><a href="/lifestyle/food-wine/2015/05/broccoli-quiche/">Broccoli quiche</a><a href="/lifestyle/food-wine/2015/01/mushroom-feta-and-spinach-quiche/">Mushroom, feta and spinach quiche</a>

Food & Wine

Spinach, bacon and parmesan quiche

This easy, filling spinach, bacon and parmesan quiche is sure to become a regular in your dinner rotation. Ingredients: <ul> <li>2 cups of flour</li> <li>150g of butter</li> <li>Salt</li> <li>1 egg</li> <li>2 teaspoons of olive oil</li> <li>1 chopped onion</li> <li>100g of baby spinach leaves</li> <li>100g of bacon strips</li> <li>4 eggs</li> <li>¾ cup of cream</li> <li>½ cup of milk</li> <li>1/3 cup of shredded parmesan cheese</li> </ul> Method: <ol> <li>In a processor, process butter, flour, and a pinch of salt into crumb form. Add egg and one to two tablespoons of water and process further.</li> <li>Knead dough, cover, and chill for 10 minutes.</li> <li>Between two floured sheets of baking paper, roll pastry with a rolling pin. Line a 25cm loose-based flan with pastry and let chill for 30 minutes.</li> <li>Meanwhile to make the filling,in a frying pan over medium heat, heat oil, onion and bacon. Cook for 8 to 10 minutes or until onion is soft. Drain.</li> <li>Microwave spinach for one minute. Let cool and chop.</li> <li>After preheating the oven to 190°C, line pastry with baking paper and fill with uncooked rice. Bake for 10 minutes. Remove rice and paper.</li> <li>Pour spinach, bacon and onion into pastry and spread.</li> <li>In a bowl, whisk eggs, cream and milk. Pour into pastry.</li> <li>Top with parmesan cheese and bake for 30 minutes.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/07/dauphinoise-potatoes/">Dauphinoise potatoes</a> <a href="/lifestyle/food-wine/2015/05/broccoli-quiche/">Broccoli quiche</a> <a href="/lifestyle/food-wine/2015/01/mushroom-feta-and-spinach-quiche/">Mushroom, feta and spinach quiche</a>

Food & Wine

Recipe to make with the grandkids: Funny face ham, leek and swiss cheese quiche

Want something fun, healthy and relatively cheap to make with the grandkids? This quiche is just the ticket.Ingredients:Quiche<ul><li>8 eggs</li><li>1 sheet shortcrust pastry</li><li>1 leek, pale part only, washed well and thinly sliced</li><li>120g low fat ham, shaved and diced</li><li>120g grated low fat Swiss cheese</li><li>200ml milk</li><li>Pinch of ground nutmeg</li><li>Salt and pepper to taste</li><li>Spray oil</li></ul>The face<ul><li>1 egg, hard boiled and cut in half</li><li>1 cherry tomato cut in half</li><li>6 asparagus spears, cut in half</li><li>¼ avocado</li><li>1 thick cucumber slice</li></ul>Method:<ol><li>Preheat oven to 180°C.</li><li>Grease a 23cm quiche tin with spray oil, line with pastry sheet and trim edges.</li><li>Cover with a sheet of non-stick baking paper, fill with baking weights and place into the oven until blind baked (without colouration).</li><li>Heat a frying pan on gentle heat, spray with oil and add leek. Gently cook without colour until soft.</li><li>In a bowl, whisk together the milk, eggs, nutmeg, salt and pepper.</li><li>Once the pastry is blind baked, remove from oven and take out the paper and weights. Fill with leeks, ham and egg mixture, and top with cheese.</li><li>Place back into the oven for 30 minutes or until filling is just set.</li><li>Remove quiche from oven and garnish with eggs as eyes, tomato as cheeks, asparagus as hair, avocado as the mouth and cucumber as the nose.</li></ol>Recipe supplied by <a href="http://eggs.org.au/" target="_blank">Australian Eggs.</a><a href="/lifestyle/food-wine/2014/12/strawberry-and-yoghurt-pops/" target="_blank">If you love this recipe, you might want to try out our Strawberry and yoghurt pops.</a>

Food & Wine

Mushroom, feta and spinach quiche

Quick to make, healthy and delicious. We can’t get enough of trusty old quiche recipes.Ingredients:<ul><li>250g packet frozen spinach, thawed</li><li>1 tablespoon olive oil</li><li>200g button mushrooms, thinly sliced</li><li>6 green spring onions, thinly sliced</li><li>8 eggs</li><li>1 cup light sour cream</li><li>180g packet feta cheese, crumbled</li><li>¼ cup finely chopped parsley</li><li>Salt and pepper, to taste</li><li>Rocket leaves and halved cherry tomatoes, to serve</li></ul>Method:1. Grease a 26cm round ovenproof quiche dish.2. Squeeze out excess moisture from spinach.3. Heat oil in a large pan, add mushrooms, cook, stirring, over high heat, until lightly browned.4. Add spring onions and spinach, cook, stirring, for one minute. Remove from heat.5. Combine eggs and sour cream in a bowl, stir in feta cheese, parsley and spinach mixture.6. Season with salt and pepper and mix well.7. Pour mixture into prepared dish. Cook, uncovered, in a moderate oven (180°C) for about 35 minutes or until set.8. Cool quiche slightly before cutting.9. Serve quiche, warm or cold, cut into wedges. Serve with rocket and halved cherry tomatoes.Recipe supplied by <a href="http://eggs.org.au" target="_blank">Australian Eggs</a>.

Food & Wine

Mini smoked salmon and parsley quiches

Whether you’re entertaining guests or want to make something a little different for the grandkids, these salmon mini-quiches are easy to make, not to mention delicious.Ingredients:<ul><li>1 packet filo pastry OR 3 sheets frozen puff pastry, thawed</li><li>100g sliced smoked salmon, chopped</li><li>2 tablespoons parsley, chopped</li><li>2 tablespoons chives, chopped</li><li>1 ½ tablespoons spreadable cream cheese</li><li>⅔ cup cream</li><li>2 eggs</li></ul> Method:1. Preheat oven to 190°C. Lightly oil two 12-hole round bottomed patty tins. Use a 7cm cutter to cut rounds from the pastry and line the tins with the pastry rounds.2. Divide the salmon, herbs and cream cheese evenly between the pastry shells.3. Whisk the eggs and cream together and carefully pour into the shells. Bake for 20 minutes until puffed and golden brown (they will sink on cooling).4. Lift quiches from tins and then place on a wire rack to cool.

Food & Wine

Classic quiche Lorraine

This time of year becomes increasingly busy for everyone so cooking things that are easy to prepare is essential. This simple quiche Lorraine is quick to pop in the oven and tastes delicious.Ingredients:<ul><li>2 sheets ready rolled shortcrust pastry</li><li>1 tablespoon olive oil</li><li>1 brown onion, finely chopped</li><li>4 rashers bacon, rind removed, finely chopped</li><li>1 cup grated tasty cheese</li><li>3 eggs</li><li>1 teaspoon plain flour</li><li>300ml cream</li><li>1/2 cup milk</li></ul>Method:1. Preheat oven to 200°C. Lightly grease a 23cm (base), loose-base flan pan.2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for three minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.4. Reduce oven temperature to 180°C.5. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for five minutes before serving.

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