I had another go at making quiche! Last time was ok-ish but didn’t go exactly to plan. I used the same egg mixture as before and more or less the same method. You can read my recipe here.
This time I used a smaller flan tin so the pastry wasn’t so stretched. And instead of spinach and goats’ cheese, I used broccoli and smoked mackerel. I deboned the mackerel and flaked it up. I blanched frozen broccoli and chopped it into smaller chunks.
I blind-baked the pastry for slightly too long this time so it was very … erm … crispy. But apart from that, it was a much better effort second time around. Maybe third time will be spot-on perfect!
MONDAY: slow cooker BBQ pulled beef (see my belly pork recipe for the BBQ marinade), swedey mash and green beans
TUESDAY: sweet and sour seafood noodles with veggie spring rolls
WEDNESDAY: frankfurter hotdogs with fried onions
FRIDAY: chicken, chips and corn on the cob
SATURDAY: smoked mackerel and broccoli quiche
SUNDAY: slow cooker pork and apple stew, cabbage and stuffing