Tuna Pie

Combine 1&1/2 cups crushed cheese biscuits (Golden Cheese) and 2 oz melted marg. Press into pie plate, saving few crumbs for topping.

Filling:- 8 oz can tuna, 1 cup carnation milk, 2 beaten eggs, 1/2 cup grated cheese, 1 onion finely chopped and sauteed in butter, green pepper (optional). Combine and pour into tart case. Sprinkle with crumbs. Bake mod oven 30 mins until set.

Source: contributed by E. Dodd in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Tuna Quiche

3/4 cup brown rice (base)
1 egg, beaten (base)
1/2 onion, finely chopped (base)
2 x 180g tins tuna, preferable low salt, drained (or salmon)
4 eggs, beaten
1 cup (100g) grated cheese
3/4 cup milk
1 medium onion, finely chopped
1/4 cup parsley, finely chopped

Method: Cook rice. Mix together the base ingredients. Place base mixture into greased dish. Mix together all filling ingredients and pour over quiche base. Bake at 180°C for 1 hour until set. Serves family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.104.

Lazy Quiche

3 eggs
1&1/2 cups milk
1&1/2 cups grated cheese
1 medium onion, chopped
3 rashers rindless bacon, chopped
3/4 cup packet pastry mix
Salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon dried mixed herbs

Method: Place all ingredients in a bowl and mix well. Pour into a greased pie dish and bake for 40 mins at 230-250°C or until lightly browned on top.

Variations: Add any combination of the following ingredients to the quiche: 1 small can of corn kernels; 1 cup of finely chopped red and/or green capsicum; 1 cup of chopped mushrooms. The bacon can be substituted for 1 tin of drained shredded tuna.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.56.

Quiche Magnifique

8" (20cm.) pastry lined pie plate
1 can evaporated milk or 1 carton of cream
1 cup milk
3 eggs
1 pkt. French onion soup

Method: Combine last four ingredients, beat well. Pour into pie plate, bake 200°C for 10 mins. then reduce heat to 180°C for 15 mins. or until cooked.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.17.

Quiche

4 slices of bacon on the base of a dish, add small tin of drained pineapple, some grated cheese. Beat 6 eggs and 1 can of evaporated milk and pour over cheese. Bake for 45 mins. (or until set) in moderate oven.

Source: contributed by Jill Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.20.

Quick Quiche

3-4 eggs

2 rashers bacon, chopped

1 cup grated cheese

1 cup milk

1 onion, chopped

salt & pepper

3/4 cup pastry mix

Method: Beat eggs, add milk and pastry mix. Mix for a couple of minutes. Pour into greased pie dish.

Sprinkle onion, bacon and cheese into dish and bake in moderate oven for 50 minutes.

Serves - 4-5 people

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11.

All-Bran Quiche

Pastry:

1/2 cup All-Bran or Bran Buds

1/4 cup milk

3/4 cup S.R. flour

pinch salt

2 oz. [60gm.] butter

Filling:

2 rashers bacon, chopped

1 medium onion, finely chopped

4 oz. [125 gm.] Cheddar cheese, grated

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup milk

2 eggs, beaten

Method:

Pastry:

Soak All-Bran or Bran Buds in milk until liquid is absorbed (approximately 5 minutes). Sift flour and salt; rub in butter until mixture resembles fine bread crumbs. Add bran mixture and knead lightly. Roll out pastry to line a 9" (23 cm.) pie plate.

Filling:

Fry bacon and onion until golden brown. Place into pastry case and sprinkle with cheese. Combine salt, pepper, milk and eggs and pour over cheese. Bake in a moderately hot oven, 190C gas, 200C electric (375F gas, 400F electric) for 10 minutes. Reset oven to 160C. [?]

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.20.

Potato Quiche

500g potatoes

15g butter

salt

pepper

15g butter extra

125g frozen mixed vegetables

125 ham or bacon

1/2 cup grated cheddar cheese

300ml carton cream

2 eggs

Method: Cook potatoes in usual way until tender, drain, mash with butter, salt and pepper. Spread potato evenly over base and side of well greased 23cm flan tin. Place in oven for a short while to harden base. Heat extra butter in pan, add unthawed vegetables and chopped ham or bacon, cook few mins until vegs unthaw. Spread veg mixture over potato base, sprinkle with cheese. Beat cream and eggs together, carefully pour over filling in potato shell. Bake in moderate oven 40mins until golden brown. Stand 5mins before cutting.

Variation: instead of frozen veg, grated carrot and pumpkin, peas and sweet corn may be used.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.14.

Impossible Country Quiche

3 eggs
1/2 cup chopped bacon
3/4 cup pastry mix
1&1/2 cups milk
Small chopped onion (optional)
1/2 cup grated cheese

Method: Beat eggs then add rest of ingredients. Bake in Pyrex dish 45 minutes in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Pineapple Quiche

Fillo pastry (for savoury dishes)
120g cream cheese
30g butter
2 tablespoons plain flour
1/2 teaspoon nutmeg
1/2 teaspoon prepared mustard
2 eggs, beaten
6 tablespoons milk
450g crushed pineapple
125g bacon, fried and chopped

Method: Place 5 or 6 layers of fillo pastry in an ovenproof dish, brushing each layer with melted butter. Cream together the cheese, butter, flour, nutmeg and the mustard. Add the eggs and milk. Cover the pastry with the pineapple and the bacon. Pour the filling mixture over. Cover with several more layers of fillo pastry, brushing each layer with melted butter as before. Bake in a moderately hot oven for 30 minutes or until golden. Serve hot.

Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.14.

Tuna Slice

1/4 cup Onion
1 large tin Tuna or Salmon
1&1/2 cups crushed Savoury Biscuits
Lemon Juice or Vinegar
1 cup grated Cheese
3 Eggs
1 cup Milk
2 tablespoons Parsley

Method: Blend all ingredients together. Bake 45-60 minutes, depending on depth of tin. Moderate oven.

Source: contributed by M. McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).