Morning Tea at Work
Roasted Pumpkin, Rocket & Spinach Salad
with a Honey Balsamic Dressing
Lunch at Work
Panfried Fish, Sambal Kang Kong & Rice
Dinner
Bee Hoon Soup with FishTonight after work I set about making quiches. I used the new flan moulds that I bought a few weeks ago. Initially, I wanted to make each quiche with a different filling, but with time constraints before bedtime, I decided to just make two types.
I lined the flan molds with shortcrust pastry.
I blind baked the pastry using my ceramic balls.
The pastry is ready to fill!
I roughly beat together some cream, two eggs, cracked sea salt and black pepper, and a pinch of grated nutmeg.
Filling 1: Speck and Onion
I sauteed some finely diced onion and speck in olive oil.
Filling 2: Mushroom, Sundried Tomato & Basil
I sauteed some thinly sliced mushrooms and added this to some chopped sundried tomatoes and fresh basil.
I spooned the fillings into each pastry case, then sprinkled some grated Tasty cheese over them...
and topped them off with the cram and egg mixture.
After baking in the oven for about twenty minutes at 180C, this is the delicious end product!
Mushroom, Sundried Tomato & Basil Quiche
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