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This can be made with:

  • International

  • Anniversary


  • Expert

  • 6


  • 60


Preparation method
  • Preheat oven to 180°C.
  • Prepare the cheese pastry crust by placing the flour, Kraft Cheddar Cheese and butter in a food processor and mixing until the mixture forms a dough.
  • Wrap in a plastic wrap and chill for 20 minutes, then roll out on a lightly floured surface and press into a 23 cm. fluted pie dish.
  • Refrigerate for 15 minutes.
  • Cover the pastry with baking paper and fill with pasty weights or uncooked pasta.
  • Bake for 10 minutes, then remove paper and weights and bake for a further 6-8 minutes until slightly golden.
  • Remove from oven and reduce the oven temperature to 180°C.
  • Melt the butter in a frying pan over medium heat.
  • Add sliced leek and cook, stirring occasionally for 5 minutes, until softened but not browned.
  • Remove from heat.
  • Scatter the cooked leek, salmon, and grated Kraft Cheddar Cheese evenly over the pastry base.
  • Mix the beaten egg, cream and herbs together.  
  • Season with salt and pepper.  
  • Pour the egg mixture into the pastry case. 
  • Place the quiche in the oven and bake for 35-40 minutes, until set.
  • Serve warm or at room temperature.
Make a meal plan
  • 4x50g Kraft Cheddar Cheese, roughly diced
  • 1 cup of flour
  • 2x50g Kraft Cheddar Cheese, grated
  • 1 tablespoon finely chopped dill
  • 1 leek, sliced
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped parsley
  • 4 eggs, lightly beaten
  • ¾ cup of cream
  • 300g canned red salmon, drained and flaked
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