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...
