Sunday’s lunch in the beautiful sunshine. Quiche (recipe below) and salad. I actually added some balsamic glaze to mine and hubby’s but no time for extra photos!
Adults: Mediterranean veg and ham quiche served with salad leaves (with a little olive oil), seeded bread, avocado, cherry tomatoes and grated carrot and cucumber (dressed in a little sesame oil, olive oil and lime juice).
Babies (almost 10 months): the same as us but without the olive oil on the salad and everything in different quantities.
Who ate what? Hubby had an extra slice of quiche. Both girls ate most of theirs minus a few bits that went on the floor (the portion I gave allowed for this as its to be expected at this stage) and they struggled with the carrot and cucumber so only ate about a third of that.
B has become less keen on avocado as chunks so I thought sticks might do the trick, but no! So I put it in her bread and that went down a treat 😀 I ate mine and finished off the girls carrot and cucumber salad.
Short crust pastry rolled thinly (4oz plain flour, 1oz unsalted butter & 1oz lard – you could use veg substitute)
Ham, a handful chopped
Cottage cheese or cream cheese, a large dollop or two
Mustard powder, 1-2 tsp
Mixed herbs, 1-2 tbsp
Mushrooms, 5 or 6 chopped
Bell pepper, diced
Courgette, diced. 1/2-1 depending on size
Handful grated mature cheddar
Parmesan, 2-3 tbsp finely grated
Preheat oven to 180’C fan.
Roll out the pasty until it’s large enough to cover your deep sided tray. Sprinkle a little of the cheddar over the pastry and blind bake for about 15 mins (whilst you prep everything else).
Prep all of the veg and ham so that it’s all cut into small chunks
Beat the eggs and add in the cottage / cream cheese, Parmesan & the herbs and the mustard powder.
Once the pastry case is ready evenly layer the ham and then veg.
Carefully pour over the egg mix using a fork to help it penetrate through the veg layers.
Sprinkle over the remaining cheddar cheese.
Cook for about 45 minutes.
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