Delectable Ham and Mushroom Quiche

Ham and Mushroom Quiche our delectable selection for a delightful fusion of flavors that will tantalize your taste buds.

This Savoury dish combines tender ham and earthy mushrooms, perfectly complemented by the creamy richness of cream cheese.

Topped with juicy tomatoes and fragrant basil, this quiche is a true culinary masterpiece that will elevate any mealtime experience.

Prepare to indulge in a slice of heaven with every bite!!

Ham and Mushroom Quiche

Ingredients CRUST FOR HAM AND MUSHROON QUICHE 1 pkt 200g cream crackers,  crushed. Pinch cayenne pepper. 75g butter, melted FILLING FOR HAM AND MUSHROOM QUICHE 250g button mushrooms, sliced. Oil. 125g ham, sliced into strips. 2 x 250g each cream cheese. 4 extra large eggs salt & black pepper to taste. pinch dried Basil. 6 small tomatoes in thin slices.

Method Preheat the oven to 180°C. Grease a 24cm ovenproof pie dish with margarine. Mix the crushed cream crackers, cayenne pepper and melted butter together. Press onto the bottom and against the sides of the prepared pie dish. Saute the mushrooms in a little oil until golden brown. Add the ham and stir fry lightly before turning into the prepared pie dish. Beat the cream cheese and eggs together, add seasoning and pour over the mushroom mixture in the pie dish. Arrange the tomatoes on top and bake for 40 to 45 mins or until the filling has set.

We hope you enjoyed creating and savoring this mouthwatering ham and mushroom quiche as much as we did.

Whether you're hosting a brunch preparing a special dinner, or simply treating yourself and your family to a comforting meal, this recipe is sure to impress.

With its harmonious blend of flavors and beautiful presentation, our ham and mushroom quiche is a true showstopper.

Broccoli, Avocado and Citrus Salad

As a bonus to the ham and mushroom quiche we have added to the recipe for a delightful combination of broccoli, citrus, avocado and cucumber.

Get ready to be inspired by the flavors, colors, and nutritional goodness that these ingredients bring to your plate.

Whether you're a seasoned chef or a kitchen novice, we have plenty ideas and recipes to help you explore the endless possibilities of this refreshing and vibrant combination.

So keep your apron on and let's dive into the world of broccoli, citrus, avocado and cucumber.

Garlic Croutons

• 1 x Ciabatta roll, torn into small chunks.
• 30ml (2Tbsp) Westfalia Garlic flavored Avocado Oil.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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