2013 definitely seems to be the year of the wedding. Not that I'm complaining about that - there's nothing I like more than a good wedding.
And today, I'm joining up with some other lovely bloggers to throw a surprise bridal shower to celebrate Julie's upcoming wedding to her chief taste tester, Jason.
Julie is someone whose bubbly personality just shines through her blog and every interaction that you have with her and I know that she and Jason are going to have such a very happy life together.
My contribution to the party is these little quiches, filled with a bright and sunny mixture of lightly sautéed spring onions, tangy yoghurt and a generous helping of parmesan cheese. Everybody knows that a party isn't a party unless there are mini quiches...
So please join me in wishing Julie and Jason every happiness for their future and have a look at all the deliciousness that my fellow food bloggers have cooked up in their honour!
Blueberry bliss cocktails from Carla's ConfectionsSmoked salmon crostini from Wanna be a Country CleaverChicken enchilada cups from Gimme Some OvenChicken salad crostini from The Realistic NutritionistCappuccino mousse cups from Rachel CooksConfetti popcorn from Bake Your DayChocolate chip cookie dough cheesecake from Dinner, Dishes and DessertsButtescotch biscoff chunk blondies from Chip Chip HoorayVanilla cupcakes with purple buttercream from Climbing Grier MountainChocolate eclairs with white chocolate drizzle from Baked by Rachel
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Spring onion and parmesan mini quiche Yield: 12 mini quiche
Ingredients
- 115g (1 cup) white spelt flour
- 115g (1 cup) whole grain spelt flour
- 115g (1 stick) unsalted butter, cold
- A pinch of salt
- 1 - 3 tablespoons ice cold water
- 2 bunches of spring onions (approx 12 stalks)
- 1 tablespoon olive oil
- 1 large egg
- 80ml (1/3 cup) plain yoghurt
- 45ml (3 tablespoons) milk
- 75g (3 oz) freshly grated parmesan
- Salt and black pepper, to taste
Cooking Directions
- To make the pastry, whizz together the flour, butter and salt in a food processor until you have little pea-sized lumps of butter. Add the water and pulse until just combined.
- Gather the pastry together in a ball, press to flatten and wrap in plastic film. Chill for 30 minutes.
- When the pastry as chilled, roll it out flat and cut out circles of dough using a large cookie cutter. Place the circles of dough in a 12-hole muffin tin and press down to form the tart shell. Place the tin in the freezer for another half an hour.
- Preheat the oven to 180C/350F (fan). Prick the pastry with a fork and, if you have one, place another muffin tin on top of the one with the pastry to weigh it down or just line with paper and fill with baking beans. Blind bake for about 5 minutes. Remove the tin and bake for a further 5 -7 minutes until the pastry is dry to the touch.
- While the pastry is blind baking, you can make the filling by gently sauteing the spring onions in the olive oil over a low heat for a couple of minutes.
- When the pastry is blind baked, fill it with the cooked spring onions.
- Whisk together the egg, yoghurt, milk, most of the parmesan and a generous grind of black pepper.
- Pour the liquid over the spring onions and top with a little more of the parmesan. Bake for 20 - 30 minutes until golden brown and firm to the touch.
- Serve hot or, as I prefer, cold.