“Our favourite is the ‘Rainforest Season’ and we make an awesome quiche adding the spice blend. The recipe is really easy to make, it just takes a little preparation.”
Ingredients:
1/3 block of feta, finely chopped 80 g cheddar, grated 30 g Parmesan cheese, grated 10 black olives, pipped and roughly chopped 40 g dry roasted pine nuts 1 packet of frozen spinach, thawed and water squeezed out of it 4 medium mushrooms sliced 12 semi-sundried tomatoes, roughly chopped 1 tablespoon Screaming Seeds ‘Rainforest Season’ (or more if desired) 1 slice deli ham, chopped 2 slices of prosciutto, chopped 2 rashers of bacon, trimmed of fat and chopped 1 medium/large red onion, finely chopped 100 g light sour cream 6 eggs 1 tablespoon minced garlic 1 heaped teaspoon wholegrain mustard 1 teaspoon minced chilli (optional) 2 sheets of shortcrust pastry
Method:
Grease a large baking dish, I usually use a 35 x 24 x 5 cm Pyrex dish, and mould the pastry to the inside of the dish. Use wet fingers to merge the seams of the pastry
Blind bake the pastry for 10 minutes in a moderate oven (180°C) with blind baking beads and then remove the beads and bake for a further 10 minutes
While baking, combine all other ingredients together in a large mixing bowl. Fold until combined, no need to beat or stir vigorously
Once the pastry has been blind baked, pour the mixed ingredients into pastry and bake in a moderate oven for about 50 minutes, depending on oven
Check quiche with skewer. If no mixture sticks to the skewer and there isn't heaps of moisture accumulating in the hole that the skewer made it is ready
Remove the quiche from the oven and let sit uncovered for about 10 minutes, most of the left over moisture should be reabsorbed into the quiche
Serve with a green salad if you think you can stop eating the quiche
“Hope you enjoy!!”
This yummy recipe was kindly donated by a valuable Screaming Seeds customer … Nicole Ostermeyer – many thanks!!
If you don't have ‘Rainforest Season’ in the pantry … no stress!! You can instead use …
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