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SAVORY PIES
HAM AND HERB QUICHE
Makes approximately 4 pies
INGREDIENTS
30g butter
2 leeks, white part only, finely chopped
300g diced ham
6 eggs, lightly beaten
1 cup thickened cream
½ cup finely chopped fresh herbs (basil, parsley)
Salt and pepper, to taste
2 sheets shortcrust pastry, thawed
METHOD
1. Heat butter in saucepan, and lightly
sauté leek for 2 minutes, remove from
heat. Combine in a bowl leek, ham, eggs,
cream and herbs. Season with salt and
pepper.
2. Preheat the pie maker until the ‘Ready’
light illuminates.
3. Prepare pastry bases only. Use L cup of
filling per pie.
4. Close lid and cook for approximately
15 minutes or until the egg mixture has
set and is cooked through.
5. Remove the quiches with a plastic heat
proof spatula.
6. Allow to cool on a wire rack for
5 minutes before serving.
TIP
We recommend using ready-rolled pie
crust pastry for this quiche.
BACON AND EGG TARTS
Makes approximately 8 tarts
INGREDIENTS
8 large slices soy and linseed bread,
crusts removed
8 middle bacon rasher, rind removed
and chopped
8 eggs
Salt and pepper
METHOD
1. Place bread onto a flat work surface and
roll out thinly with a rolling pin. Use
the pie cutter to cut the bases from the
bread slices.
2. Preheat the pie maker until the ‘Ready’
light illuminates.
3. Insert the bread bases into the pie maker
using the pie press.
4. Divide the bacon evenly amongst the
tarts and crack egg over the top. Season
with salt and pepper.
5. Close the lid and cook 8-10 minutes or
until egg is cooked to your liking.