Kids in the kitchen - step by step

Frying onion, garlic and Asian greens.

 

 

We later used paper towel to squeeze out the excess liquid so it wouldn't make the quiche all watery.

 

 

 

Chief egg beater:

 

Preparing the pastry before 'baking blind'. I don't have any pastry weights so made do with dry black eyed beans from the pantry.  I also just use pre-made sheets of short crust pastry rather than making pastry from scratch:

 

Adding the ingredients (these included the eggs, milk, fried onions, garlic and greens as well as salami, fresh flat leaf parsley, cheese, pepper, sliced and blotted tomato - I usually just put in whatever I have around at the time so more like pot luck than quiche):

 

Bake in the oven and pull out the finished product:

 

My daughter was so proud!

 

From one dozen eggs, we made two large quiches like this one as well as a few small ones without pastry which we cooked in the non-stick muffin tray.  I am taking one large one and the small ones into work for morning tea on Wednesday.  The small, pastry-less ones will be for a colleague who is gluten intolerant.  I hope to take a photo for my daughter of my colleagues enjoying her cooking.