KIDS KILLER QUICHE!

This week we used the silverbeet from our garden and our bantam eggs and herbs as the base for our quiche. Using our knowledge of sweet shortcrust from our blackberry pies we made savoury pastry bases that we blind baked. Selecting "hard veggies" such as pumpkin or sweet potato meant we had to precook them while soft veggies like spinach leaves, cherry tomatoes, and spring onion we simply layered straight into our pastry case.

Here is our quiche filling recipe;

Mix together in a bowl         3 eggs
                                           1/4 cup milk
                                           1/4 cup cream
                                            1/2 cup tasty cheese
                                           salt and pepper to taste
                                           herbs of your choice