My Favorite Quiche

This Quiche  is made with produce from the Kyneton Farmers ' Market.  It has been a favorite in our family for many years as it is deliciously creamy, cuts like a quiche but has no thick pastry.  Served with a fresh salad and crisp bread.  Perfect.
Serves 6
Set oven to 200 o C
4 eggs
1 cup milk
1 cup cream
1/2 cup Self Raising Flour
4 strips of bacon ,  chopped
1 onion, chopped
120g. tasty cheese, grated.
3/4 cup of additional vegetables. eg. mushrooms, corn. or greens that are available.
Garnish , olives, parsley, chives

DO
Cook onion and bacon together in pan until onion is cooked but not brown.
Add additional vegetables and cook for 5 minutes until slightly wilted and cooked.
Allow to cool
Beat remaining ingredients in a bowl  and add onion and bacon, stir
Pour into a oiled quiche dish or a flat baking dish. Can be poured into muffin tins.
Garnish as required.
Bake large quiche for30/45 minutes. Time depends on size and shape of baking dish.  Under cook if going to reheat.

Pasta Bake

Kyneton farmers Market

This recipe is produced with products purchased at the Kyneton Farmers Market.  The stall holders are listed at the bottom of this recipe sheet.
Serves 6

500g.  fresh pasta,  any shape but not filled pasta.   Cooked
500 to 700g of vegetables cut into 3 cm cubes and roasted in oven with 4 cloves of garlic and 1 brown onion.  ( a selection of,  pumpkin, broccoli, beetroot, tomato , celeriac, carrot, parsnip)
Silverbeet,  1/2 bunch.
2 Tablespoons of olive oil for roasting Vegetables.
4Tablespoons olives,  black or green.
180g cheese.  I used Ballarat Blue. grated or broken into small lumps.
500g milk
45g flour
50g butter
pinch cayenne
1 teaspoon of mustard powder.
250g of smoked ham or bacon. (optional)

Do
Cook pasta in boiling water for 3 mins.. Drain
Roast vegetables  with onion and garlic , in oven,  180 o C,  for 30 mins.  Add diced ham and roast for further 10 mins.
Chop Silverbeet and plunge into boiling water and drain.
Make cheese sauce...Melt butter, add flour and cook gently for 4 mins. Add cayenne and mustard.
Add milk gradually and stir to remove lumps.  Simmer for 3 mins.
Add 1/2 grated cheese.

In a large bowl mix together  pasta, vegetables and ham. silverbeet and cheese sauce.
Tip into a baking dish.
Sprinkle with remaining cheese.
bake in oven, 180 o C until heated through and brown on top.
Serve with green salad and fresh bread.

This can be made before hand and frozen.

STALL HOLDERS
 Pasta....Spaghetti Engineering
Vegetables.....Luckwood Organics
                   Spring Creek Organics
                    Sandors harvest
Cheese......    Goldfields farmhouse Cheeses
Olives.....      Barfold Olives.

Pear and Walnut Cake

                  HONEY  PEARS FROM LANGDALE ORCHARDS.

These beautiful Pears were purchased from the stall at the Kyneton Farmers Market. They were perfect for this very simple recipe.

Preheat oven to 180 o C

3 Pears,  peeled and roughly chopped
80g walnuts, roughly chopped
250g plain flour
2 teaspoons of baking powder
150g of raw caster sugar
125g of melted butter ,cooled
2 eggs lightly beated,
100 mls of milk.
1 teaspoon of vanilla paste or essence,

DO
Sift flour , baking powder and sugar together,  in bowl and add walnuts and pears. Toss together.
Beat the eggs with milk and add the melted butter.
Add to dry ingredients,  mix gently together.
Pour into a lined tin, (22cm round or loaf tin)
Bake for 1 hour at 180 o C ,  or until cooked. ( mine took 1 hour 15 mins)
Rest in tin for 10 mins,  then turn out on to a wire rack.

Serve as cake or with custard as dessert.

This recipe was adapted from Cook almost Anything

Honey Snap Biscuits

Maria from the GOLDFIELDS HONEY stall,  provided the flavorsome RED BOX HONEY,  for this recipe.  This honey is perfect for these crisp biscuits. Leave them plain or add a chocolate button or an almond.
Makes 30 to 36 , depending on size, and for about $2, plus gas or electricity.

NEED
130g. butter
90g. raw caster sugar, plus extra for coating
1 rounded tablespoon of RED BOX HONEY
1 rounded tablespoon of sweetened condensed milk
1 cup Self Raising flour

DO
Set oven to 160 C Fan Forced, or 180 C not fan forced

Cream butter and sugar.
Add RED BOX HONEY and sweetened condensed milk and beat into butter and sugar mix.
Add S.R. flour, mix well.
Using a teaspoon,  place small mounds onto lined baking tray.
With a glass with a flat base, dip into extra sugar and press lightly on to biscuit dough.
Press chocolate button or almond onto biscuit.
Bake until lightly brown around edges.
Cool on tray for 10 minutes,  then on to wire rack.
Store in air tight tin.