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Sandy & Mick's Quiche



sandh and mick quiche

 

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Sandy & Mick’s Quiche
Friends, Sandy & Mick, who travelled on a number of LOE trips with us, gave this to me. It's a family favourite, chock full of goodies and very good! Even Ron liked this one. It appears in my 'Travellers' Cookbook' and is popular with everyone.

quiche

Sandy & Mick's Quiche

Ingredients:
Prepared Puff or short crust pastry sheet (readymade sheets - frozen variety)
3 eggs
1 cup grated cheese
1 1/4 cups (300ml) cream
1 cup ham – finely chopped
1 cup peas – cooked & drained
1 x sml can corn – drained
salt, pepper
2 x med potato – peeled and cooked until tender & diced or sliced

Directions:
Preheat your oven to 180°C (or preheat your camp oven).

Grease and line a deep pie dish with pastry. Prick base with fork. (If you want you could 'blind bake' it first until lightly golden, but you don't have to.)

Mix eggs, cheese, cream, ham, peas and corn together and season to taste.

Place the cooked potato pieces over the pastry base and pour the egg mixture over the top. Spread evenly.

Bake for approx 45 mins to 1 hour or until set and the top is golden brown.
Alternatively place pie dish on a trivet in a preheated camp oven and bake until cooked.

Serve with a simple green salad and some fresh, crusty bread.

Viv's hints: you could add whatever vegetables you like - bacon instead of ham (but I'd cook it first), grated carrot, add some sliced tomato on the top.

 

 

 

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