Frankfurter quiche

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Frankfurter quiche
Frankfurter quiche
Two Frankfurter quiches
Servings:Servings: 8 - Makes two 10" quiches
Calories per serving:547
Ready in:1 hour
Prep. time:10 minutes
Cook time:50 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013
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Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

This in now becoming an obsession - I'm now up to two a day (making quiches, not eating them!)

I love Frankfurters and quiches, so I thought I would combine the two.

The quantity used makes two quiches, but you could obviously halve the amounts if you only wanted to make one.

I guess the obvious thing to include would be mustard, but I wasn't too sure about that so used my favourite instead - Louisiana hot pepper sauce - use Tabasco sauce if you wish.

Ingredients

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Mise en place

  • Preheat the oven to 200° C (400° F - Gas 6)

Method

  1. Roll the pastry out into two circles to fit your flan trays. Push-out flan dishes are the best for this I find (as long as your pastry doesn't leak)
  2. Blind bake the pastry for 10 minutes
  3. Add the eggs, cheese, yogurt and a splash of milk to a bowl, season with salt, pepper and your hot sauce
  4. Whisk up the mixture so the cheese and yogurt is well combined
  5. Cut the Frankfurters in half and arrange in the dishes
  6. Sprinkle the parsley into the mixture
  7. Divide the egg mixture between the two trays and top with sliced tomatoes
  8. Reduce the heat of the oven to 180° C (350° F - Gas 4)
  9. Bake for a further 40 minutes, leaving a little head-room as they tend to rise a bit - like a souffle

Serving suggestions

Serve hot or cold


See also

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