Vegetarian: Sundried tomato, onion and leek quiche

 One of my aims at the moment is to find more "go to" vegetarian recipes. I was fully or partially (ate a little white meat) vegetarian between the ages of 14 and 30. After getting pregnant and being anaemic I decided to eat red meat again, and I have continued to eat it since then. Often it is easier to develop a meal round meat, especially with a family that seem to appreciate it more than vegetarian dishes, but I am aiming to introduce more vegetarian fare to our diet. It is often cheaper than including meat, and there are obvious health benefits to not eating too much meat, especially processed meat.

Sundried tomato, onion and leek quiche

Pastry:
100g butter, melted
1/2 c cottage cheese
1 1/3 c flour

Filling:
1 T olive oil
1 red onion, chopped
1 leek, white bit only, chopped
1/4 c sundried tomatoes, finely chopped
Handful of basil leaves, chopped
3/4 c grated cheese
1/4 c grated parmesan
3/4 c cream (you can use milk although it won't be as rich and creamy)
3 large eggs

1. Turn the oven to 190 C.
2. In the food processor mix the butter and cottage cheese. Pulse through the flour to make a soft dough.
3. Knead the pastry to get a good consistency on a floured board. Roll out to line a 25cm diameter flan tin that is greased.
4. Bake the pastry in the oven covered in tin foil and weighed down with dried beans or rice (see note below) for 10 mins. Remove the tin foil and weights and bake a further 10 mins, or until golden.
5. While the pastry is cooking, heat the oil in a frying pan. Add the onions and leek and cook over a low heat, stirring often until soft.
6. Mix the onion mixture with cheeses, tomato and basil. Press into pastry case.
7. Beat eggs and cream together and pour over filling.
8. Bake at 180 C for 25 - 30 mins until set and golden.

Served with beans from our garden!

Cooking pastry blind:

Often when using pastry I really can't be bothered with the extra step of cooking it blind (without the filling and weighed down with rice or dried beans). I do recommend doing this though as it makes the pastry much crispier on the bottom and stops the filling soaking in and making it soggy!!!

FILL YOUR LUNCHBOX WEEK: Bacon and Egg savouries

 I have had a few requests for lunchbox ideas. My eldest is back at preschool this week so it is timely for me as well, and a good challenge to try and serve up something other than sandwiches! So this week I am going to challenge myself (and you) to serve your kids up something a bit different for lunch.

Bacon and Egg Savouries

If I serve up my usual bacon and egg quiche for dinner or lunch my girls turn up their noses at it, or pick off the pastry and leave the filling. I decided I would see what they did if I served up little savoury sized pies, and it was a resounding success. I made them in mince pie trays which have holes that are a bit shallower than muffin trays, although muffin trays will work fine, you just may need to put a bit more filling in and cook them a big longer. The recipe made 18 savouries, heaps left for lunches, and also a small pie for Nathan and I to have for our dinner.

4 sheets ready rolled pastry (you could make your own or use unrolled)
1 onion, finely chopped
1 capsicum, finely chopped (optional)
6 thin rashers of bacon (use less if they are big)
3 eggs
3/4 c milk or cream
Handful chopped parsely
Grated cheese to top.

1. Preheat oven to 200 C fanbake
2. Line muffin or mince pie tins with circles of pastry. I also used one sheet of pastry to line a small square baking tin to make Nathan and I a pie.

3. Fry the onion, capsicum and bacon in a little bit of oil in a frying pan until onion and capsicum are soft.
4. Put teaspoonfulls of bacon mix in the bottom of the pastry cups. I put the leftovers in the pie for Nathan and I.
5. Whisk up the eggs with the milk/cream and parsley.
6. Use a ladle or a small jug to pour the egg mix over top of the bacon mix. Don't fill too full as it will puff up. Top with a little grated cheese. I did the same with the little pie for Nathan and I.
7. Bake for about 12 mins until puffed, cooked through and edges of pastry golden but not over-cooked. If you make a bigger pie it may take longer.
8. Serve warm or cold. They freeze well for lunches. Just put in lunchbox to defrost during the day.