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Herbed Quiche Pastry

Herbed Quiche Pastry


cup self raising flour
tspn salt
cup plain flour
tspn paprika
1 egg yolk
extra paprika
125g (4 oz.) butter or margarine


Sift flours, paprika & salt into bowl.
Rub in margarine until mixture resembles breadcrumbs.
Add egg yolk, mix until combined.
Turn out onto floured surface, knead lightly.
Refrigerate for 30 minutes, then roll out and line 23 cm. flan tin.
Bake in hot oven 10 ? 12 minutes, until pastry light golden.
Remove from oven, allow to become cold.
When cold, spoon in prepared filling, dust with extra paprika, and cook for a further 20 - 25 minutes or until filling is set - puffs up and goes a bit golden.


shallots or spring onions
3 tblspns chopped parsley
tspn oregano
tspn basil
185 g. (6 oz.) grated cheese
3 eggs
1/3 cup cream
1/3 cup milk


Place all ingredients into bowl, mix well.
This quiche filling is very forgiving - I use more herbs, and just chop them all up together; or sour cream, if that's what I've got.