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This quiche uses a sourdough pastry.



Makes enough to fill a 10 1/2 inch (27cm) flan dish.

  • Sourdough pastry made with 2 cups of flour.
  • 1 cup onions, chopped.
  • 1/2 cup red capsicum, chopped.
  • 1 1/2 cups mushrooms, chopped.
  • 1 cup broccoli, chopped.
  • 1/2 cup organic bacon, nitrate free (optional).
  • 1/2 teaspoon thyme (dried).
  • 1/2 teaspoon oregano (dried).
  • 4 large eggs
  • 1/8 teaspoon Celtic sea salt.
  • 350 ml milk (raw full cream).
  • 1 cup matured cheddar cheese, grated.



Make the sourdough pasty the day before. Roll out the pastry and line a flan dish, prick with a fork and prebake for 15 minutes at 180C.

Remove the pastry from the oven and strew the vegetables over it. Add your choice of fresh or dry herbs.

Beat the eggs in a bowl with the milk and salt. Pour the egg mixture over the vegetables and sprinkle with grated cheese. Return the quiche to the oven and bake for 25-30 mins at 170C. Allow to cool for an hour before serving so that the custard can set.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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