Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
This recipe is a favourite with our very own Baby Bakes, Rosie (3), Tate (2) and Harrison (1). As busy working Mum’s, Nichola and I are always looking for quick and easy ways to pack more veg into their meals and this broccoli pesto is the easiest way to do it!
Preheat oven to 160c.
To make the pesto, put all the ingredients in to a food processor and whizz to combine, till a chunky paste forms. Add a little water to thin to desired thickness.
Cook the pasta.
In a pot, mix the pesto through the warm pasta, over a medium heat, stirring consistently. When the pasta and pesto are warmed through and bubbling, pour into a deep oven proof dish. Top the pasta with grated cheddar.
Put the pasta dish in to the oven to melt cheddar and heat through.
25g blanched toasted hazelnuts
25g broccoli florets, raw
25g spinach leaves
15g basil leaves and stalks
1 clove garlic
15g grated parmesan
20ml extra virgin olive oil
10ml lemon juice
200g penne pasta, freshly cooked and drained
20g Graham’s Dairy cheddar, grated (mild/mature to taste)