Take eleventy billion zucchini and grate them. Sweat down a humungous bunch of spinach in a saucepan with a little butter and soy sauce. Add in some mushies and soften these too. Slice up as much ham as you like and add it to a large pie dish with the zucchini, spinach and mushrooms all mixed up. Whisk up some eggs with a good dose of pepper (I used 8 – this is a HUGE quiche). Pour the eggs over the dish and flatten it out. Then add some grated cheese over the top. The dish goes into the oven (sans lid) at 160 degrees until the eggs are cooked and the top is golden brown. Allow to cool, then slice and freeze for “tired night” dinners with some salad or wrap up for picnic lunches at the cricket 🙂
The Ashes at the Gabba is a HUGE deal and the preparation for the “catering” our group organises for each day is taken extremely seriously. Limes cut for the drinks. Nibblies for elevenses and threesies. Salads and/or rolls for lunch. It’s serious Masterchef picnicking stuff.
Tonight’s effort (guinea pigging work mates tomorrow) is a roasted pumpkin and feta pastry.
How it goes:
Thaw 2-3 pieces of puff pastry.
Oven to 180-200 Celsius.
Slice and dice the pumpkin (I used a half of one) and spread it on an oiled (or baking paper lined) tray. Season it with the herbs and spices of your choice. I love harissa flavourings – but turmeric and garlic go well also. Whatever you like really. Roast for 20 minutes and then get it out to cool a bit.
Whisk up three eggs and 100mls each of light sour cream and milk (you could also use cream if you’re feeling decadent).
Oil two muffin trays. Slice each pastry sheet into 9 squares (for a big muffin tray) or 16 squares (for a small muffin tray) and line each with a square of pastry. (I got 12 large and 24 small out of this recipe). ** Don’t forget to oil the tray!! These suckers are difficult to get back out.
Fill each pastry with some spiced pumpkin. Spoon the egg mix over each. Don’t overfill. Crumble some feta over the top. I used a whole packet (250g).
These go into the oven for another 20 minutes or until golden. Let them cool in the tray before getting out onto a wire rack to finish cooling. Because the egg mixture ran over a bit, I ended up using a cake tester to loosen the edges of each to get them out of the pan.