quiche never looks pretty, but I love how it looks rustic.
Last night I was invited to a “bring a plate” dinner, which in New Zealand culture means you take a plate of food to share, not just a plate (many a foreigner has been caught out by this one), at a house of gay men.
To begin with I was feeling rather uncreative and was thinking either a homemade pizza or completely cheating and buying a cheesecake on the way. However after thinking of the quiche idea my creativeness started to spark. I began with a cheese and bacon quiche – yes fairly basic; and ended up with a ricotta, bacon and lavender quiche. Let me tell you it is delicious. I have to admit I am quite proud and it went down a treat with the boys!
Hopefully this quick starts me into my Jamie O blog, I know I promised big things there, it’s slowly coming to me.
Please note this is a recipe I made up, so if it doesn’t work perfectly for you I can’t explain why. It just worked for me!
Recipe under the cut.
INGREDIENTS
1 red onion
4 rashers bacon
6 eggs
1 c milk
1 cup cheddar cheese, grated
1 tub of ricotta cheese
parmesan cheese
parlsey
thyme
lavender leaves
celery leaves
salt & pepper
1 sheet of short pastry
Preheat oven to 200*C. Grease quiche dish and line with pastry – make sure not to overlap if you use more than one sheet as it will just be soggy, not crunchy like we want. Place baking paper on top of pastry, then beans or rice and bake blind for 20 minutes.
In a bit of oil, fry onion and bacon until brown then allow to cool.
Mix together eggs, milk, cheddar and parmesan, herbs and season with salt & pepper. Then stir in onion and bacon.
Remove paper and beans from pastry dish and pour egg mixture in. Use a teaspoon to spoon ricotta cheese on top. This way you actually get a taste of it, if it’s stirred in you wont even notice it! Sprinkle with a little more grated cheese.
Bake in the oven at 180*C for 30 minutes or until brown and your skewer comes out clean.
