| QUENCHING | Crumbly new quiche's no good for slaking thirst |
| SATIATING | Slaking |
| AAH | Sound after slaking one's thirst |
| DRINKING | Slaking |
| PLEASING | Slaking |
| SATISFYING | Slaking |
| COURGETTE | Young marrow used for ratatouille, quiches, fritters, gratin and zoodles (9) |
| TECHNIQUE | Prepared ten quiches -- last lacking style (9) |
| STRATAGEM | Huge quiches coming up - that's the plan (9) |
| ASPARAGUS | Vegetable with spears or tips served in pasta primavera, risotto or quiches, or thinly sliced with a |
| CRUST | Word linking with "short" for a variety of pastry used for sweet and savoury dishes including pasties, treacle tarts, quiches, steak pies etc (5) |
| WALNUT | Introduced to England by the Romans, a tree with kernels used for coffee cakes, brownies, quiches, warm salads or for pickling, Juglans regia (6) |
| SHORTCRUST | Variety of pastry used for pies, pasties, quiches, tarts and flans (10) |
| MINI | Size for some quiches and skirts |
| LEEKS | Once worn into battle by the Welsh and thus used as symbols of St David's Day, vegetables used for dishes such as pies, soups, quiches and gratins (5) |
| STILTON | Variety of blue cheese used for quiches and souffles, or eaten with crackers, fruit or port (7) |
| TECHNIQUES | Applied skills to bake ten quiches (10) |
| PIPES | Perhaps churchwarden's quiches, soft in the middle, featured in ceilidh band(5) |
| EGGS | Ingredients in quiches and omelets |
| TARTLETS | Miniature sweet/savoury flans or quiches served as canapes (8) |
