Monday, 9 July 2012

Tenderstem Broccoli and Sundried Tomato Quiche

Quiches and tarts are the perfect dishes for sharing at summer parties and picnics. At the beginning of the summer I shared with you my Pesto Picnic Tart, and last summer I posted a recipe for a Low Fat Spinach Quiche, today I present to you Tender stem Broccoli and Sundried Tomato Quiche.

I cooked this recipe for a family party we had last weekend. We don’t often see my Dad’s side of the family even though they’re just a town away, and after a spate of funerals, they decided that it wasn’t right that the only family get-togethers had to involve death. So, at Christmas my Dad’s cousin hosted the first party, and 6 months later it was our turn!
We had initially envisaged a Hawaiian themed BBQ, but when the weatherman said that we would be getting a month’s worth of rain in a day we soon had to change the plan. Instead, Mum, Dad and I cooked up a storm creating lots of different buffet/picnic style dishes.

Along with my Broccoli and Tomato Quiche, I made individual Cardamom Cupcakes with White Chocolate and Rose Icing and a Lemon and Amoretti Cheesecake. Mum added a Meat Pie to the table, and Dad whipped up a big batch of his Potato Salad and Coleslaw!
The recipe for the cakes can be found here: Cardamom Cake with Rose and White Chocolate Buttercream (simply divide the mixture into individual cake cases), and the Cheesecake recipe will be up in a few days time!

For now though I bet you’re wondering how to make my quiche...

There are a number of ways you can make this a little bit healthier, use skimmed milk instead of cream in the egg filling, maybe even just using egg whites! It will taste less rich but won’t be so cruel on the hips.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...