With high quantity of home-produced eggs, I often make quiches or egg pies-that's my brother-in-law names. I dare myself to make Lapis Surabaya, the cake icon of Indonesia, or other cakes which use trays of eggs. Next it will be lapis legit, and oh yeah, it uses quite a lot of eggs! Dare not, my dear friends, I've got a lot to lose!
Enough with the cake, really, I've baked so much lately. Two swiss rolls in a week! I baked green cheese rolls for morning tea when we had a picnic lunch down the Waikato river and then I baked African Gateau Rolls (which I coat with 70% dark chocolate melted with sour cream and a little bit vanilla extract) for my mum-in-law's birthday dinner last night. And now, I baked another egg pie for lunch.
Courgette and Capsicum Quiche
1 quantity home-made short crust pastry (24cm flan tin), blind baked,
1 courgette, thinly sliced,
1 capsicum, diced,
1 Tbs cream,
1 sprig parsley, chopped,
1 cup grated Colby Vegetarian Cheese,
freshly cracked salt and pepper,
extra cheese to sprinkle
Whisk the eggs with cream and chopped parsley. Season well. Add in the grated cheese. Put the sliced and diced vegetables on the base of blind baked pastry. Pour over the egg mixture, sprinkle with extra grated cheese, and bake for 30 minutes at 180C or until cooked and golden. Serves 8.