Cabbage, Bacon and Cheese Crustless Quiche

2 cups green cabbage, sliced thinly (or red cabbage)

½ –1 cup bacon, cubed - fried in pan

1 cup grated Cheddar cheese

3 large / extra-large eggs

½ cup milk

Salt, pepper to taste

Preheat oven to 180 oC.  Steam the cabbage on stove for 5 minutes.  Mix steamed cabbage, fried bacon and cheese together.  Season.  Beat the eggs and milk together in a small bowl with a fork and mix with the cabbage mixture.  Pour into an oven dish and bake for 25 – 30 minutes or till centre is set.

Recipe and photo:  Alma Pretorius

 

Pear, Broccoli and Blue Cheese Quiche

410 g tinned pears, drained, sliced in the length

100 g blue cheese

2 large eggs

120 ml milk

+ 180 g broccoli florets, steamed

black pepper

 

Preheat oven to 180 oC.  Place the broccoli in pie dish / oven pan.  Arrange the pear slices in-between.  Grate (or crumble) the blue cheese all over.  Mix the eggs, milk and black pepper and pour over. Bake for about 30 minutes, till top is golden brown and center is set.

 

Serve with a meat / fish or a fresh salad/crusty bread.

Recipe and photo:  Alma Pretorius 

 

Lettuce quiche frittata combo

A combination of crust-less quiche and a frittata - trust me, it's good!!!  And what a fabulous way to use limp lettuce.

 

+ 220 g fresh Iceberg lettuce, rinsed, chopped roughly (see left picture)

½ - 1 onion, chopped roughly  ½ cup milk

3 large eggs  2 tbsp cumin seeds

2 tsp crushed garlic  Salt, pepper

Butter   Crumbled/cubed feta cheese

Cheddar cheese, grated

 

Preheat oven to 180 oC.  Pat the lettuce dry (or dry it in your salad spinner).  Heat the butter in pan (that can be used in the oven) on the stove top, fry the cumin seeds, garlic and onions on medium heat till nicely golden brown.   

 

Remove the pan from the stove top.  Stir in the lettuce and feta cheese, season.  Beat the milk and eggs together and pour into the onion-lettuce mixture.  Mix well.  Sprinkle with Cheddar cheese and pop into oven on middle rack.  Bake for about 10 – 20 minutes, till top is golden and crispy and the centre of quiche/frittata is set.  Let it cool for a bit.  

 

If you don’t have a pan that is oven-resistant, follow the recipe up to where you add the milk-egg mixture.  Transfer the mixture then to an oven pan/quiche pan, sprinkle with cheddar cheese and bake. 

Recipe and photos:  Alma Pretorius 

 

Savory Mince Muffin (quiche) with Avo 'frosting'

Serves 6

500 g mince

2 tsp hot paprika powder (optional)

2 tsp steak seasoning spices

1 tbsp tomato puree

2 x-large eggs

¼ cup milk

1 tbsp ketchup (tomato sauce)

Avocado puree

Sandwich bag / piping bag

Boiling water – about 1/8 cup

Sweet chilli sauce  

 

Heat your pan on the stove on high heat. Dry fry the mince till it starts to stuck to the pan. Splash in the boiling water and stir the whole time, breaking all the mince lumps down. Add the paprika, steak seasoning and tomato puree. Make sure that all the water is eventually evaporated. Remove from stove and let it cool down a bit.

 

Preheat your oven to 180 oc. Beat the eggs, milk and ketchup together. Mix the egg mixture in with the mince mixture. Grease a 6 mega-muffin pan. Spoon in the mince mixture and bake for 30 minutes, or till centers are set.

 

Remove from the oven, let it cool a bit, remove carefully.

 

Spoon the avocado puree into a sandwich bag / piping bag. (If you use a sandwich bag, cut off a smallish corner and use that as a piping bag.) Pipe the avo puree on top of the mince cupcake and decorate. Drizzle with sweet chilli sauce.

Recipe and Photo: Alma Pretorius

 

Curry Chicken Muffin (quiche)

Makes 6

2 cups cooked chicken, cubed small

2 tbsp medium curry powder

½ cup boiling water

1 tsp chicken stock granules

Pepper, salt, peri-peri (optional)

2 xtra large eggs

¼ cup milk

Mash / smooth cottage or cream cheese for topping

dried fruit, squares

 

In a small saucepan, mix the chicken, curry, water, chicken stock and seasonings. Stir well and simmer for 10 minutes with a lid on. Leave lid off and simmer till all liquid has evaporated.

 

Preheat oven to 180 oC. Grease a 6 muffin pan. Spoon the mixture into the muffin pan. Beat the eggs and milk and pour in the holes on top of chicken mixture.

 

Bake for 22 – 30 minutes or till nicely brown and set in the center. Let cool in pan for a bit - remove carefully.

 

Topping:

Smooth Cottage/Cream cheese (flavoured or not)

Dried fruit (apricots, peaches), cubed very small

 

Spoon the cottage/cream cheese into a Ziplock bag, cut off a corner (not too big, not too small) and pipe on top of muffins. Decorate with small fruit squares.

Recipe and Photo:  Alma Pretorius 

 

Tuna muffins (mini quiches) with cottage cheese frosting

Makes 12 muffins

2 x 170g tuna in water

½ cup kernel corn in tin, drained (optional)

2 tbsp spring onion, sliced

1 – 2 tbsp fresh rocket, cut finely

Salt, pepper to taste

3 extra-large eggs

½ cup milk

Smooth cottage/cream cheese (flavoured or not)

Capers, drained (optional)

Preheat oven to 180 oC.  Grease 12 muffin pan (mine was jumbo ones).  Drain the tuna through a sieve in a bowl.

Mix the tuna, kernel corn, fresh rocket, spring onion, salt and pepper in a bowl.  Beat the eggs and milk together and stir into the tuna mixture.  Spoon into the muffin pan.

Bake for 22 minutes or till centers are set.    Let cool and remove.  Pipe the cottage cheese on top of each ‘cupcake’ and decorate with capers.    

Perfect as a starter – or serve as a main with vegetables and starches. 

Recipe and photo:  Alma Pretorius