Home' Aurora : Aurora October 2012 Contents 17
www.mn.catholic.org.au Diocese of Maitland-Newcastle
ON THE WEEKEND after working in the
garden there's nothing better than
sitting down to a slice of seriously
delicious homemade quiche, a fresh salad
and a cold ginger beer. This quiche makes a
wonderful summertime lunch or dinner and
should be sufficient for up to 8 people.
The following recipe with its perfect
combination of flavours is a personal
favourite of mine, but you can get creative
with your quiche; try cooked asparagus,
cubed ham, cooked shredded chicken,
cooked mushrooms, mint or pinenuts.
This recipe is not difficult at all
some tips or want to let me
know how you went with
your quiche, don't forget you
can pop in to the café, give
Superannuation | Pensions | Insurance | Financial Advice
Book now on 1300 658 776 or visit www.catholicsuper.com.au/seminars
Australian Catholic Superannuation & Retirement Fund | T 1300 658 776 | www.catholicsuper.com.au | E firstname.lastname@example.org | F 02 9715 0090
33 Burwood Road, Burwood, NSW 2134 PO Box 656, Burwood NSW 1805 | Offices in Sydney, Port Macquarie, Canberra, Brisbane, Townsville, Perth SCS Super Pty
Limited ABN 74 064 712 607, AFSL 230544, RSE L0002264 Trustee of Australian Catholic Superannuation & Retirement Fund, ABN 24 680 629 023, RSE R1055436
Book your FREE retirement planning seminar where
you can learn how to optimise your retirement savings.
*Members aged 55+ and still working could
potentially SAVE TAX with an allocated pension.
By CHEF BARTHOLOMEW CONNORS
To make pastry: Mix cream cheese and
butter with a wooden spoon or with a mix
master until combined. Add flour and roll
mixture together until a consistent dough
forms. Do NOT overwork the pastry. Rest in
the fridge for an hour. Roll out to 2--3mm
thickness. Line a well-greased quiche
mould with the pastry, pressing firmly right
to the top of the mould. Refrigerate for
(Alternatively you can use store-bought
To make filling: Cut pumpkin into small
cubes, brush with oil and bake at 200°C for
20 minutes or until soft.
Chop onion into thin slices and sauté in a
frying pan with a little oil for 5 minutes.
Add spinach and pumpkin, salt and pepper.
Remove frying pan from heat.
In a bowl, add eggs and yolks. Warm cream
in microwave for 90 seconds then add to
the eggs and mix well with a whisk.
Stir in feta, grated cheddar and parmesan,
then stir in pumpkin, onion and spinach.
Pour contents into pastry. The mixture
should be just a few millimetres from the
top of the pastry. Bake in oven for 40--45
minutes at 180°C. Remove and allow to
rest for 5 minutes before serving.
Chef Bart's culinary gifts can be enjoyed
at The Cathedral Cafe, 843 Hunter St
Newcastle West from 8.30am until 2pm,
Monday-Friday. P 4961 0546.
100g cream cheese
180g plain flour
¼ Jap pumpkin
1 brown onion
100g baby spinach
Salt and pepper
6 whole eggs
2 egg yolks
600ml thickened cream
60g diced feta
60g grated cheddar
60g grated parmesan
Links Archive Aurora September 2012 Aurora November 2012 Navigation Previous Page Next Page