Sundays in our house are usually busy preparing for the week ahead so dinner has to be quick and simple. The heat today has been terrible so the last thing I want to do is have a hot dinner. These quiches can be eaten hot or cold and go perfect with a garden salad. They also freeze really well.
Wholemeal Quiche
Pastry
- 1 1/2 cups Atta Wholemeal Flour
- 5 tablespoons melted butter
- 3 tablespoons milk
- pinch of salt
Mix ingredients together with a fork. When combined gently knead mixture on a floured surface. Divide into 6 portions. Roll out each portion and press into non stick Texas muffin pan (6 hole muffin pan). Using a fork prick the bottom of each pastry case 3-4 times. You can also make one large Quiche.
Quiche
- 1 cup milk
- 3-4 large eggs (depending on size)
- 1 grated onion
- 1 grated zucchini
- 2 slices streaky bacon, pre-cooked and diced or prosciutto
- 2 tablespoon grated cheddar cheese
- 1 spring onion, thinly sliced
Pre-heat oven to 180 degrees. Beat eggs and milk together in a medium bowl. Fold in onion, zucchini, streaky bacon and cheese. Spoon mixture into pastry cases. Sprinkle spring onions of top and bake oven for 30 minutes or until firm to touch. Enjoy 🙂