Quiche Four Ways Recipe | myfoodbook | How to make quiche with leftovers

Ingredients

• 220g frozen shortcrust pastry case
• 3 eggs
• 125ml (1/2 cup) pure cream
• 2 tablespoons finely grated parmesan cheese
• Choice of filling (see below)
• 1 tablespoon olive oil
• 75g shortcut bacon, sliced
• 1 small leek, thinly sliced
• 150g button mushrooms, sliced
• 1 garlic clove, crushed
• 20g (1/4 cup) grated cheddar cheese
• Chopped chives, to serve
• 1 bunch broccolini, trimmed, blanched
• 1 tablespoon chopped fresh flat-leaf parsley
• 40g feta cheese, crumbled
• 1 ½ cups roasted pumpkin cubes (or other roasted veg such as sweet potato)
• 1 tablespoon chopped fresh sage
• 80g (1/3 cup) fresh ricotta cheese, crumbled
• 1 bunch asparagus, cut into 6cm lengths, blanched
• 100g cherry tomatoes, halved
• 40g soft goat’s cheese, crumbled
• Basil leaves, to serve