Q is for quiche….

A to Z challenge

Do try to make your pastry from scratch – it tastes so much better. The biggest tips are to keep your butter cold and not to over process. If you have very hot hands, or a hot kitchen pop into the fridge in batches, especially if you are making 8-10 individual quiches.

It’s is known as rocket in UK and arugula in the US- same product.

For more about this quiche see the recipe here Rocket quiche

It is so easy to include your own variations to the base ingredients. If you love goats cheese then substitute that. If you want to use non wheat flours then use that.

For more about this quiche variation the link is here Pumpkin and goats cheese tarts

Linked to Blogging from A to Z April Challenge

Thanks so much for reading. I hope you are enjoying my culinary alphabet 🙂



Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

6 thoughts on “Q is for quiche….”

    • Thanks for following the link 🙂 I love rocket (arugula) I can and do just eat it straight out of the packet. So this quiche with so much of it is beautifully peppery.
      Hope you are firmly into spring ‘out east’


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