Tag Archives: Quiche

Competition: Win a GORGEOUS picnic hamper

Win a Willow Picnic Hamper

Win a gorgeous picnic hamper

Wave goodbye to dated Tupperware and say hello to a gorgeous picnic hamper – sure to inspire you to get out into the great outdoors and eat.

I LOVE a beach picnic and wish I had something as stylish as this in which to squirrel away our picnic food.



And these mini Broccoli & Stilton Quiches are just perfect for picnics…..

Broccoli & Stilton Quiches

Broccoli & Stilton Quiches

  • Difficulty: easy
  • Print

Calories 303 per portion
Fat 20g (9g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Shortcrust pastry 150g (5oz)
  • Butter 15g (½oz)
  • Onion 1 small, peeled and chopped
  • Small broccoli florets 75g (3oz)
  • Stilton 50g (2oz), crumbled

When ready to cook: serves 2

  • Egg 1
  • Milk 100ml (3½fl oz)
  • Salt and freshly ground black pepper


  1. Roll out the pastry and use to line four 10cm (4in) diameter flan tins.
  2. Melt the butter in a saucepan, add the onion and cook gently for 3–4 minutes until softened.
  3. Blanch the broccoli in boiling water for 2–3 minutes. Pour into a sieve, rinse under cold water and drain.
  4. Divide the onion, broccoli and Stilton between the four tins.

To serve now:

  1. Preheat the oven to 220°C /425°F/Gas 7. Mix together 1 egg and 100ml (3½fl oz) milk. Pour into two tins, season and mix gently. Place on a baking tray. Bake for 20–30 minutes until set and golden. Allow to cool slightly before removing from the tins. Serve warm.

To freeze:

  1. Wrap the assembled quiches in cling film and pack into a plastic container. Seal, label and use within 4 months.

To serve from the freezer:

  1. Unwrap two tins, and cook as above (adding egg and milk); there’s no need to defrost.

Cook’s tips
These can be cooked straight from the freezer, which is perfect for when you’re short of time. Simply add with the egg and milk before baking. If you have any egg and milk mixture left, mix with 1–2 tsp sugar and orange zest, pour into a ramekin and bake with the quiches for a scrumptious baked custard. If you don’t have individual flan tins you could use metal poachette rings set on a baking tray.

This recipe is taken from our cookbook; Just for One or Two – see more about this brilliant book here.








Top tips for spending less and eating well in January

Half price sale


Top tips for spending less and eating well in January

Back to reality and time to reign back a little. After an indulgent time, January is a good month to eat a little less and spend a lot less.

To do this, I shall be planning all our meals in advance, so I can keep track of what we eat and what we spend.

Taking inspiration from our cookbook,
Fantastic Food for Less, which advocates
forward planning, making a shopping list
and sticking to it!

Dairy Diary recipeI have decided to make planning easier for us by first listing all our favourite meals (including the recipes that we most like from our cookbooks). This seems quite an arduous task, but once done I can print and laminate our list and glance at it for inspiration each time I plan our weekly meals (which are written on each day in the Dairy Diary).

No more umming and aaahing about what to eat each week, and by making a list of our meals and sticking to my shopping list, we should waste less and spend less too!


Half-price cookbook sale!

For more tips on how to save money and waste less food, as well as 100 delicious low-cost recipes see Fantastic Food for Less.

AND just for this week, it’s half price!


Here’s a taster of what Fantastic Food has to offer…..


Pea and Ham Quicke recipe

Pea & Ham Quiche

Time 1 hour
Per portion: 608 Kcal, 44g fat (22.1g saturated)
Serves 6
Suitable for freezing

Ready-made shortcrust pastry 375g (13oz)
Eggs 4, beaten
Crème fraîche 250ml tub
Salt and freshly ground black pepper
Frozen peas 110g (4oz), defrosted
Spring onions 3, trimmed and finely chopped
Ham 250g (9oz), chopped into chunks
Double Gloucester cheese 75g (3oz), grated
Mixed leaf salad to serve (optional)

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Fold the pastry in half and then roll out until a little larger than a 23cm (9in) fluted flan tin. Lift the pastry over the rolling pin, drape in the tin then ease up the sides pressing it in place with your fingertips. Trim the top of the pastry so that it stands a little above the top of the tin. Prick the base of the pastry and then chill for 15 minutes.

3 Line the pastry case with non-stick baking paper and baking beans and bake blind for 15 minutes.

4 Meanwhile, in a jug, mix together the eggs and crème fraîche and season well with salt and pepper.

5 Remove the paper and beans from the pastry case and reduce the oven temperature to 180°C/350°F/Gas 4. Pour in the creamy mixture and then evenly sprinkle in the peas, spring onions, ham and grated cheese.

6 Return the quiche to the oven and bake for 25–30 minutes, until it is just set and golden. Serve with a mixed salad if you like.

A Fabulous Food For Less recipe.








%d bloggers like this: