Saturday, May 8, 2010

Broccoli - mushroom quiche

A nice vegetarian quiche for my mums' birthday dinner.

Crust:
160g plain flour
50g rye flour
50g butter, softened
35ml oil
1 egg
2 tsp sugar
0.3 tsp salt
1 tsp baking soda
20ml milk or water

Mix the dry ingredients and whisk together the wet ingredients. Pour the wet ingredients over the dry ones and mix well (use your hands!). Line an oven-proof glass dish with the pastry and set aside.

Filling:
250g broccoli, cut into medium-size florets
200g mushrooms, chopped
1 small onion, chopped
salt, pepper
350g cottage cheese
3 eggs
100g cheese, grated
2 tbsp oil

Fry the vegetables over low heat until the broccoli is soft, season with salt and pepper, set aside.
Meanwhile, thinly cover the bottom of the unbaked pastry case with some of the grated cheese. In a bowl, mix together the eggs, cottage cheese and the remaining grated cheese, season with salt and pepper.

Evenly distribute the fried vegetables over the dough, pour over with the cottage cheese-egg mix, making sure it's more or less even aswell. Bake at 170C for about an hour or until it looks done.
Makes 10-12 servings.

Monday, May 3, 2010

Peach and poppy seed tart

Another experiment, this time for my mums birthday.

Crust:
350-400ml flour
1 tsp baking soda
juice of 1/2 lemon
1 egg
65 g butter, melted
pinch of salt

grated zest of 1/2 lemon
60g sugar
35ml cooking oil

Mix together the dry ingredients. In a separate bowl, whisk together butter, oil, egg, lemon juice and lemon  zest. Add the dry ingredients, mix well. Line a pie mold with the dough and set aside. Prepare the filling.

Filling:
2 packs sweetened vanilla curd (or cream cheese, I suppose)

1 tbsp sugar
1.5 eggs
2 tbsp melted butter
2 tbsp sour cream
0.5 tbsp flour
zest and juice of 1/2 lemon

300g canned peaches, drained and sliced
dodgy polish poppy seed pie filling (I suppose you could use poppy seeds mixed with honey and raisins instead)

Spread the poppy seed mix over the bottom of the unbaked crust, cover with sliced peaches. Carefully pour the curd mix over the peaches, making sure you don't displace any of them.

Bake at 180C for about an hour or until it looks done.

I like the way this tart turned out.