This could be a good one for the vegetarians. If you cheated and used store bought pastry instead of making your own, this would be a really quick and easy pie to make.
CHEESE & ONION PIE
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Category Archives: Savoury Quiches/Pies/Patties
CRUSTLESS HAM AND POTATO SLICE
This recipe reminds me of the Sunday night teas that Mum used to make. They were always something quick and easy to make that could be eaten with a fork while watching TV, that new fangled miracle that came into our lives after the 1956 Melbourne Olympic games.
CURRIED PICNIC PACKAGES
Finding things that are easy to make, taste good cold and are transportable for a picnic is always a challenge. Homemade pasties have always been a family favourite with us. I think this recipe which adds a little curry and fruit to the traditional flavour is a bit of a winner.
CORN PANCAKES
I don’t remember Mum making these, but she used to make sweet corn patties which were always one of my favourites. For those she used sweet corn kernels, for these pancakes you use creamed corn so you’d get a smoother mixture. I think I’ll give them a try, they sound good. Convert -10oz can to 310g size.
CHICKEN AND PASTA LOAF
Although the sun might be shinning and it’s not quite picnic season yet, I couldn’t resist adding this recipe to the collection. Of course you could have it hot for lunch or an evening meal with vegetables, but cold with a few slices of fresh bread and a little chutney………..yum.
CORNISH MEAT PIE
As it says this is similar to a pastie, but instead of chopping the meat and vegetables up you layer them and then put a pastry lid on top. Although it doesn’t say to, I’d make sure you put a few slits in the pastry lid to let the steam out.
QUICHE LORRAINE
Mum used to make Egg and Bacon Pies all the time, but also made this Quiche Lorraine recipe when she wanted something a bit fancier. The difference between an egg & bacon pie and a quiche lorraine is that for a quiche the eggs are beaten together with cream and milk and poured into the base on top of the bacon. While for the more basic egg & bacon pie you just break the eggs top of the bacon. As a result a quiche has a much lighter filling than the more rustic egg & bacon pie. Whichever one you go for, they’re both really great.
QUICHE LORRAINE
- 15g butter
- 1 onion, sliced
- 100g bacon
- 20cm uncooked shortcrust pastry case
- 2 eggs, beaten
- Salt, pepper
- 150ml fresh cream
- 75ml milk
- 175g cheddar cheese, grated
Melt butter and fry bacon and onion until soft. Place in pastry case. Beat remaining ingredients together and pour over bacon and onion. Bake at 190c for 30-40 minutes. Serve hot or cold.
MUSHROOM, SPINACH & FETA QUICHE
This is another no-pastry quiche which Mum collected from the New Idea. I’m not sure what the difference between a quiche without pastry and a frittata is. I suspect it’s just the country it’s made in – Quiche, Australia – Frittata, Italy. What do you think?
PADDY’S PIE
With a name like this it had to be a potato pie, didn’t it? My first thought was that this would make a good Sunday night family tea, but I’ve now decided that slices would be good served up with a roast or b-b-que. Either way I think it would be a winner.
VEGETABLE DAMPER
The original Australian bush damper was just flour and water mixed together and cooked over an open fire. This version has a bit more to it than that and a lot more flavour.
Beb's Recipe Drawer 