Friday, 31 August 2012
Girls for lunch yesterday and I made these mini quiches the night before. So easy with quick puff pastry rounds pressed into muffin trays. I filled them with caramelised onion and goat cheese, bacon with parmesan and swiss cheese, and chorizo with olive and baby tomato. With the leftovers I made a large quiche for dinner that night.
The filling was fresh organic eggs mixed with cream and sour cream, salt and pepper and poured over the filling in the prebaked crusts. If I had more time I would have made my own shortcrust, next time.
We had them with asparagus, green salad, beans and new potatoes.
They bought home made flourless chocolate cake with cream and strawberries, vietnamese pork and noodle rice paper rolls, cheese, fruit and biscuits and champagne. The only thing I'd change would be a couple more hours with these favourite women!