Saturday, October 18, 2008

Dixiebelle's Mountain Bread Quiche

Now, I hope she doesn't mind but I am reposting Dixiebelle's mountain bread quiche recipe here. You can read the original blog post here. I've made it three times since trying it a couple of weeks ago and, man, it's soooooo yummy. I personally much prefer the mountain bread base to pastry. Thought I'd list it here so you can give it a try if you're looking for a really ace way to use up leftovers. I've tried several variations now from this list of suggested ingredients. Thanks, Dixiebelle!

Dixiebelle's Tip
This is an easy, healthy way to make a quick dinner... or lunch... or take on a picnic, or to someone's get together. You can use any seasonal vege's you have, such as asparagus, tomatoes, leek, spinach etc. You can use some ham or diced bacon if you like. Add any cheese, such as fetta, grated cheddar, whatever you like. And it is also a great way to use up leftovers! Eat it cold, eat it warm, with a salad, or even for breakfast!

Mountain Bread Quiche

The Base:
Using Mountain Bread (any type, they have several, though all have some wheat flour, you can choose their Rice or Corn variety, for lower gluten content) as the base. See their website if you don't know what Mountain Bread is... you can buy it in any supermarket, usually in the bread aisle, or perhaps near the deli.

Lightly grease a quiche, pie or baking dish... any shape or size is OK. A wider, shallower quiche will cook quicker. Layer the flat bread in a baking dish or pie dish, with the bread coming up the sides to form the 'case' or 'crust'. If you are using a round one, don't cut the bread to fit, as you'll waste the corners, just overlap it as best as you can and leave the corners out, as they get nice and crunchy when baked. You can just make use one layer of bread as the base (with overlaps) or use several pieces, if you need to use the Mountain Bread up.

The Egg mix:
Make a egg mix, using 4 to 8 eggs, depending on the size of your dish. I have been using up our sour cream, and have found by adding almost the whole tub of low fat sour cream to the eggs, makes for a very creamy, yummy quiche! You could, of course, just add a dash of milk (1/4 to 1/2 cup), cream or even water. I also like to add one clove of garlic, finely chopped.

The Fillings:
Usually I will make the base in the dish, then put the fillings on that, but you can mix your fillings up in your egg mix. We tend to use some fresh spinach, 2 to 3 leaves finely chopped, which is lightly steamed. Some eco-bacon, 2 to 3 rashers, diced, if we have it. One block Australian fetta, chopped or crumbled. I also use asparagus (lightly steamed) when in season, slices of tomato if they are nice or need to be used up. The varieties are endless! Pumpkin, sweet potato, potato, zuchini, corn, grated carrot, brocoli, leek... lightly cooking or steaming them in the microwave beforehand means the quiche will def. be cooked through, once the egg mix is set and the cheese melted!

Putting it altogether:
Make the base, top it with the fillings, pour the egg mix on top, add a cup or so of grated cheese... sprinkle with some smokey paprika, or chopped nuts if you like. Bake in a moderate oven approximately 30 to 45 minutes for a smaller sized dish, up to 60 to 90 minutes for a large baking dish. Make sure the egg mix is set and the cheese is melted and golden!

With a side salad, some steamed vege's, crunchy potato chunks or wedges, or just by itself. Maybe some relish or chutney! It is also great for lunches the next day, and can be eaten cold! Enjoy!

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