Avonmore 3 Flavour Quiches

Avonmore 3 Flavour Quiches

Basic Method

  1. Using a piece of clean paper towel or greaseproof paper, coat inside holes of a 12 cup fairy cake pan evenly with a knob of softened butter.
  2. Carefully line each hole with a square of pastry and push well into hole - you want to create as deep a space as possible. Prick bases with a fork a few times. Repeat with all 12 then place in the freezer for 1 hour. This prevents the pastry from shrinking when baked.
  3. Preheat oven to 180˚C/350˚F/Gas 4.
  4. When ready, line each pastry hole with a piece of greaseproof paper. (Scrunching up and then flattening out helps make the paper more malleable). Fill with baking beans or rice and pack in firmly.
  5. Bake in pre-heated oven for 15-20 mins or until lightly browned. Remove and take out paper and beans/rice.
  6. Add eggs into a large jug, which then add the milk and cream, season with salt and freshly ground black pepper.

Ingredients

Basic ingredients per flavour:

  • 1 roll 320g pre-made shortcrust pastry, cut into 12 even squares
  • 6 eggs 
  • 1/2 cup Avonmore milk
  • 1/2 cup Avonmore pouring cream
  • Salt and freshly ground black pepper
  • 100g Avonmore butter, softened

Roast tomato, prosciutto and pesto

Ingredients:

  • 12 cherry tomatoes cut into halves, pre-roasted
  • 6 Sliced good-quality Prosciutto or Parma ham, sliced in half lenghtways
  • 2 garlic cloves, peeled
  • 1/4 pine nuts
  • 1/4 cup extra virgin olive oil
  • large handful fresh basil leaves, plus extra small ones to garnish

Method:

  1. Line inner edge of each pastry tart cases with 1/2 strip ham.
  2. Insert roasted tomato halves - 2-3 each case.
  3. Add large handful fresh basil leaves into the bowl of a food processor along with pine nuts, garlic, blitz quickly then. Drizzling 1/4 cup olive oil through lid spout until you achieve a smooth pesto consistency. 
  4. Carefully pour egg mixture evenly into filled pastry cases then drizzle some of the pesto mixture on top.
  5. Bake in oven for 25-30 minutes or until pastry is browned and egg filling puffed up and cooked through.
  6. Serve with an extra drizzle of pesto and a scattering of fresh baby basil leaves and a little extra freshly ground black pepper.

Smoked trout, baby pea, spring onion and dill

Ingredients:

  • 2 medium fillets smoked trout, flaked
  • 1 cup frozen petit pois peas, blanched and drained
  • 6 spring onions/scallions, trimmed, halved then sliced lengthways into very thin strips and chilled in ice cold water for 1-2 hours to allow to curl up.
  • Small handful fresh dill leaves
  • Handful micro herbs (optional)

Method:

  1. Insert flaked trout into pastry cases, spreading fish evenly amongst all cases. 
  2. Carefully pour egg mixture evenly into filled pastry cases then scatter peas into filling. Top with a spring onion curl.
  3. Bake in oven for 25-30 minutes or until pastry is browned and egg filling puffed up and cooked through
  4. Serve with a scattering of fresh baby dill leaves and a little extra freshly ground black pepper.

Mushroom, broccoli, cheddar and toasted pecan

Ingredients:

  • Large handful brown mushrooms, par-cooked for 2-3 mins in a pan with a knob of Avonmore butter
  • Small head purple or green broccoli, cut into small florets and blanched for 2-3 mins, drained.
  • 1/2 cup pecans, cut in half lengthways
  • 1 cup grated Avonmore Red Cheddar
  • Handful chives, finely snipped

Method:

  1. Place par-cooked mushrooms and broccoli florets into pastry cases, top with grated cheese.
  2. Carefully pour egg mixture on top. Top with a little more grated cheese and a 2-3 pecan halves
  3. Bake in oven for 25-30 minutes or until pastry is browned and egg filling puffed up and cooked through
  4. Serve with a scattering of fresh, finely snipped chives.

Avonmore 3 Flavour Quiches

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