PAS VORYge headerPIES .....
Ham and herb quiche
Makes approximately 4 pies
INGREDIENTS
30g butter
2 leeks, white part only, finely chopped
300g diced ham
6 eggs, lightly beaten
1 cup thickened cream
½cup finely chopped fresh herbs (basil, parsley) Salt and pepper, to taste
2 sheets shortcrust pastry, thawed
METHOD
1.Heat butter in saucepan, and lightly sauté leek for 2 minutes, remove from heat. Combine in a bowl leek, ham, eggs, cream and herbs. Season with salt and pepper.
2.Preheat the pie maker until the ‘Ready’ light illuminates.
3.Prepare pastry bases only. Use L cup of filling per pie.
4.Close lid and cook for approximately
15 minutes or until the egg mixture has set and is cooked through.
5.Remove the quiches with a plastic heat proof spatula.
6.Allow to cool on a wire rack for 5 minutes before serving.
TIP
We recommend using
Bacon and egg tarts
Makes approximately 8 tarts
INGREDIENTS
8 large slices soy and linseed bread, crusts removed
8 middle bacon rasher, rind removed and chopped
8 eggs
Salt and pepper
METHOD
1.Place bread onto a flat work surface and roll out thinly with a rolling pin. Use the pie cutter to cut the bases from the bread slices.
2.Preheat the pie maker until the ‘Ready’ light illuminates.
3.Insert the bread bases into the pie maker using the pie press.
4.Divide the bacon evenly amongst the tarts and crack egg over the top. Season with salt and pepper.
5.Close the lid and cook
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