Dried mushroom, ham, onion, parmesan-like cheese quiche garnished with parsley
Use a fork to prick holes in the pastry shell before baking.
While the pastry is baking til just tinged with gold, soak dried mushrooms in boiling water. Slice them and then fry with onions, ham and roughly chopped hard cheese (we used the outside edge of a parmesan-like cheese). Turn off the heat when the onions are a little caramelized, and allow the mixture to cool before adding beaten eggs, light cream, salt and pepper. Pour the egg mixture into the prebaked shell and bake until the custard is set.
Just out of the oven. It's a good idea to let quiche rest for about 10 minutes before serving.
Close-up of quiche garnished with parsley
Kale, onion, mozzarella (we used up some kale chips that after the novelty wore off, we were very quickly tired of them on their own.)
Ham, leek and Emmanthal
The shells from farm eggs are beautiful. Not only are they this lovely brown colour, but they are also firm and thick. Clearly very happy chickens have laid these eggs.
When we went to get those beautiful eggs from our friends, we were given this extra bounty of multi-coloured carrots and leeks from their garden. (The carrots were amazing, tasting just like carrots but better. The blonde carrots had hints of parsnip flavours.)
The furry black fiend was very interested in the leeks.
When we got farm eggs recently, we were given a bonus of the most beautiful shallots. We decided to feature them both in quiche. Adding good smoky ham from our butcher and emmanthal were delicious touches.
As well as shallots, our friend gave us some garlic. It was perfect caramelized with stir-fried rapini.