at home’s guest chef Dawn Orrells: three cheese and ham quiche
It’s party time and holidays for many children in the next two weeks, so I have gone with something very quick and easy that both children and adults alike will enjoy! I absolutely love home-made quiche – it is such a versatile dish eaten hot or cold, perfect for picnics, parties or eaten on the run.
The Royal Wedding is only just over a week away, and many of us will be celebrating up and down the country. As of yet, I don’t have any plans to join in any festivities but I am cooking again in the evening for friends. Two weeks ago, my dinner party was a total success and my dessert went down extremely well – I’d tried my hand at home-made brandy snap baskets, filled with rice pudding and dressed with Amaretto cream!
This week, my menu will consist of fish seeing as it’s Good Friday and quite possibly hot cross bun bread and butter pudding! I’ll be getting the fish from Swansea – recently, I have really revelled in walking around the produce counters at the market, wandering around and looking up at all the fresh fruit and vegetables and the smell of the place always reminds me of my childhood!
I have also been thinking about the vast amount of chocolate that will be consumed this weekend! Dylan asked me how many eggs he would be getting and although I said one, I’m sure he will have a few more! I am already thinking of a recipe I can design to incorporate all that chocolate! With Dylan off school, I have to plan activities with him and and try to juggle shift work at the same time – I’m sure many parents can appreciate how difficult it can be be to fit everything in!
Thankfully, we have been blessed with lovely weather! I cooled off yesterday with a coconut flavoured ice cream while taking in the breathtaking scenery in the Mumbles.
I hope you enjoy the unusual amount of bank holidays we have this month!
Three cheese and ham quiche
This recipe makes one large quiche or several individual ones
- 1 packet of ready to roll shortcrust pastry
- 8 eggs beaten
- 100mls milk
- 75g Red Leicester
- 75g Cheddar cheese
- 50g of any other cheese i.e goats or Wenslydale
- 100g chopped up ham
- Salt and pepper
- Roll out the pastry and line a flan tin, cover with greaseproof paper and fill with baking beans and blind bake for 15 mins. Remove the beans and paper when cool.
- Mix the eggs milk and seasoning together in a bowl.
- Place cheese and ham in the part baked base and pour over egg mixture, place in the oven 180° and bake for half an hour or until golden.
Other recipes from Dawn
Chocolate and raspberry torte
Smoked haddock fishcakes
Butternut squash and bacon risotto
Chocolate and lime cream pie
Pork with fig and chilli stuffing
Carribbean Christmas cake
Turkey, bacon and brie quesadillas
Pork with pear cider and sage butter
Low fat fruity mousse
Salmon and pea pasta with cream cheese and mustard sauce
Welsh cakes infused with vanilla tea
Bacon and cheese linseed gluten-free muffins
White chocolate and strawberry shortbread bites