I’m a big fan of baking in big quantities to freeze for a later day. It means when you’re feeling under the weather or can’t be bothered cooking on a given day there is always something readily available to defrost from the freezer.
Case in point, today. Coming down with yet another cold ( I think I’m already 2 or 3 colds into this winter) a couple of days ago I have been slowly but surely making my way through my freezer full of goodies. Started with chicken soup, pumpkin soup and today we had quiches. I make three sizes, mini quiche (a great snack size), individual meal size (think your standard footy pie size) and then a larger family size which is ideal when you have a few extra at the dinner table.
A double batch of the quiche mixture will often make 12 mini quiches, 4 meal size quiches and 1 family size. I have a few favourites when it comes to fillings too, the classic bacon, spring onion, parsley and cheese or a new favourite which is in today’s meal size tomato, spinach and feta. You really can put just about anything, obviously some ingredients will make the pie a bit more ‘watery’ like spinach and tomatoes which have more liquid when cooked. To combat this I use shortcrust pastry for my base as it is stronger than puff and gives you that bit more crunch when it comes out of the oven. I also don’t use any baking paper as pastry contains lots of butter so it provides a naturally oiled base.
Tip: If you plan to freeze the quiche allow them to cool slightly on a cooling rack. Then loosely wrap them in bake paper before placing them in an air tight container or in freezer bags. Store for up to 3 months.
Quiche mixture – single batch (makes 4-6 individual sizes)
- 300 ml thickened cream
- 3 eggs
- 1 cup of full cream milk
- salt & pepper
Fillings & Crust
- 4-6 sheets of Shortcrust pastry (varies depending on size of your tins)
- 5 cherry or mini roma tomatoes
- 30 grams feta crumbled
- 1 cup baby spinach (washed, wilted and strained – try to remove as much water as possible)
- 1 leek chopped
- 1 small bunch of parsley chopped
- 1 cup of grated mozzarella
- Preheat oven to 180ºc fan oven
- Thaw pastry sheets on the bench (cover with a tea towel)
- Prepare mixture: in a bowl pour milk and cream, add eggs and beat until well combined. Season with salt & pepper.
- Prepare all your ingredients and have these ready to go. Especially when making the mini quiche it makes it much easier to have a nice big working area that is clean with all your ingredients ready to go.
- Once pastry has thawed using a pastry cutter or bowl cut pastry to fit your chosen pie dishes or muffin trays. Press pastry firm against tins ensuring not to put any fingernail holes into the pastry.
- Now to fill them, add in small amounts of each of your fillings, starting with spinach, leek, tomato, parsley, feta and then mozzarella. Finally pour in the quiche mixture in each dish filling it almost to the top and covering all of the fillings. Be careful not overfill as in the transfer process to the oven you don’t want to spill it in the sides of your tray or over the edge of your pie dish.
- Bake for 30-40 minutes. If baking in smaller dishes this will reduce the cooking time by about 10 minutes.
- Once cooked remove from oven and place on a wire cooling rack before serving. This will allow the base to dry up and not go soft.