Takenga Blue Quiche
This delightful quiche becomes a complete meal when served with a tossed green salad and wholemeal rolls. Delicious hot or cold. It is also ideal for picnics or lunchboxes.
200g prepared shortcrust pastry
TAKENGA BLUE FILLING
3 onions, thinly sliced
2 cloves garlic, crushed
3 free-range eggs, lightly beaten
60g Origin Earth Takenga Blue, mashed
1 cup Origin Earth Milk
2 tsp caraway seeds
freshly ground black pepper
1 Preheat oven to 180°C. Roll out pastry and line the base and sides of a lightly greased flan tin. Line pastry case with non-stick baking paper, fill with uncooked rice, beans or baking beads and bake for 15 minutes. Remove paper and baking weights and bake for 10 minutes longer or until pastry is golden.
2 To make filling, melt butter in a frying pan over a medium heat, add onions and garlic, reduce heat to low and cook, stirring frequently, for 15-20 minutes or until onions are soft and golden. Spoon onion mixture over pastry base.
3 Place eggs, Takenga Blue, milk, yoghurt, caraway seeds and black pepper to taste in a bowl and mix to combine. Carefully pour egg mixture over onion mixture and bake for 30 minutes or until filling is set and top is lightly browned.