TWO Recipes – Springtime Quiche and Chewy Pavlova (plus bonus Eton Mess recipe!)
Yay for Springtime! A time for watching the flowers bloom, doing some gardening, and doing lots and lots of baking.
I love a good meringue, but have no idea how to make it. A huge thanks goes to Aunty Donna who not only provided this delicious recipe from her teenage years, but helped us make it (did everything).
- 4 egg whites or 1 cup of Burnbrae Farms Naturegg Simply Egg Whites
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 pint heavy cream
- Preheat the oven to 300.F.
- Line a baking sheet with parchment paper and draw a 9-inch circle (a dinner plate size) on the paper.
- In a large bowl, beat egg whites until stiff but not dry.
- Slowly add in the sugar, beating well throughout.
- Beat until the meringue mix is thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight dip in the center.
- Bake for 1 hour.
- Cool on a wire rack
- Fill a small mixing bowl with berries and add a tablespoon of sugar
- Gentle muddle together
- Pour whipped cream onto the meringue and generously add the fruit
For an Eton Mess:
- Roughly break up the meringue into chunks
- Layer fruit, cream, and meringue in a tall glass
We used Burnbrae Farms’ Naturegg Simply Egg Whites, because I wanted the egg whites, but none of the mess. Plus, I always drop a bit in the mix and have to dig around for the shell. The Naturegg Simply Egg Whites come in a ready-to-go carton and are an all-natural ready-to-use alternative to shell eggs, but now even more convenient – just shake and pour.
Now it’s time for something a little less sweet…
EASY QUICHE RECIPE
- For the pastry
- 175g plain flour
- 100g cold butter – cut into pieces
- 1 egg yolk
- Put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
- Tip the pastry onto a floured surface, squash into a smooth ball, then roll out thinly.
- Line a 23 x 2.5cm loose-bottomed, flan tin, easing the pastry into the base.
- Trim the pastry edges so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the edges of the pan, lightly prick the base with a fork, then chill for 10 mins.
- Put a baking sheet in the oven and heat the oven to 200C/fan. Line the pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
- Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. Patch up any cracks with the pastry trimmings you had left over.
- 12 slices of bacon or cubes of cooked ham
- 1 cup of shredded cheese
- ½ cup of diced onion
- 1 cup of Burnbrae Farms EGGCreations
- 2 cups of whipping cream
- ¼ teaspoon of salt
- ¼ teaspoon of cayenne red pepper
- Heat the oven to 425.c
- Make the pastry, as mentioned above, then put in all the dry ingredients.
- Mix the cream and eggs, salt, pepper.
- Pour the egg mixture into the pie pan, covering until about 0.5 cm from the top of the pan
- Sprinkle on some parmesan cheese for a brown crust
- Bake for 15 mins and reduce the oven temp to 300.c and bake for another 30 mins.
- Let cool for 10-15 minutes to allow for the egg mixture to set.
For this recipe, we used Burnbrae Farms EGGCreations which comes directly from Burnbrae Farms’ shell eggs, but in a ready-to-cook format. It makes baking with my daughter so much easier – all you have to do is shake and pour.
This post is sponsored by Burnbrae Farms. For more information, check out burnbraefarms.com