Long Time No Post but I Did Bring Quiche…


Wow! It’s been 2 whole months since a post from me. I know. That’s pretty bad but when inspiration doesn’t hit it really doesn’t hit. Not that I haven’t been creating and cooking, it’s more like….um…okay….it’s laziness….

I haven’t been writing things down as I do them or taking photos of what I’m doing while I’m doing them.

Part of this here personal laziness stems from having a new job. Most of my creativity is used up between the hours of 7am and 2pm where I’m in someone else’s kitchen baking away so by the time I finish work and get home I don’t have an awful lot of creativity left.

I did however manage to document this recipe (only because I had a couple of days off)

Zucchini and Sweet Potato Quiche.

There they were…all green and bright sitting just so on top of each other. How was I supposed to walk by them. In the shopping trolley they went. Next, the sweet potato. We love sweet potato everything in our home.

Then I thought…

Why not bring these two fantastic veggies together and make one fantastic meal…

So I did.

To make it even more fantastic I added some sheep’s milk feta that we bought home with us from a weekend away at Mudgee in central west New South Wales. What a winning combination.

Zucchini and Sweet Potato Quiche

Shortcrust pastry pie case – blind baked- (recipe here)

4 large zucchini – coarsely grated

1 medium sweet potato – coarsely grated

2 spring onions – thinly sliced

6 free range eggs

100ml cream

salt, pepper – to taste

1/2 teaspoon curry powder

80 – 100g Feta cheese


Squeeze out as much moisture as you can from the zucchini and sweet potato. Put in a large bowl and add the spring onion.

In a separate bowl whisk together the eggs, cream,salt, pepper and curry powder. Pour this over the veggies, give it a really good stir then pour the whole lot into the pre-baked pastry case.


Crumble the cheese over the top and bake in a pre-heated 170oC oven for about 55-60 minutes or until the middle is no longer wobbly.

Let it cool for about 10 minutes before you slice it up and serve.


Here’s hoping it won’t be another 2 months before I manage another post.

As always…


Kale, Spinach and Haloumi Quiche.


I love making pastry and dough. This recipe uses a really simple shortcrust pastry which can be doubled or halved very easily. It’s pretty much half the amount of butter to flour with a few tablespoons of cold water added at the end to bring it all together.

For a 23cm quiche tin I used:-

200g plain flour

100g wholemeal plain flour

150g butter – cut into small cubes

6-7 Tblsp cold water

Mix the two flours together then rub in the butter until it resembles breadcrumbs. Add the water and mix until combined. You don’t want to over mix or you’ll end up with a tough crust instead of a melt in the mouth crust. Turn the dough out onto a large piece of plastic wrap, flatten it a little then wrap and put in the fridge to rest for about 30 minutes.

Now roll  the dough out large enough to cover the base and sides of your tin. If you’re feeling creative you can crimp the edges.


If not, don’t.

Put it back in the fridge for another 20 minutes to rest again (it’s very tiring being dough).

Next, cover with a sheet of baking paper, weigh down with baking beans or rice and bake for 20 minutes at 180oC then remove the beans and paper, prick the bottom with a fork and bake again for another 15 minutes until lightly browned all over


While the crust is baking make the filling:-

7 free range eggs

200ml thickened cream

2 stalks of Kale – leaves stripped off the stalks

a couple of handfuls of baby spinach

250g haloumi cheese – cut into strips or cubes

2 Tblsp freshly grated parmesan cheese (optional but tasty)

1 tsp sweet paprika

1/2 tsp ground cumin

Salt and pepper

Lightly blanch the kale in hot water, drain well the roughly chop.

In a large bowl whisk the eggs and cream together. Season with salt, pepper, paprika and cumin  then add the kale.

Take the crust out of the oven scatter the haloumi over the base, then the spinach leaves and finally pour over egg mix. Flatten down a little with a spoon or palette knife and bake at 180oC for about 50 minutes or until the centre of the quiche is firm and the top a lovely golden brown.


Serve with a fresh salad and a glass of wine.


The combination of texture is great. You have the creamy eggy and spinach bits, the chewy haloumi bits and the flaky, crunchy pastry. Lovely…

Perfect for lunch boxes the next day…


Mushroom, Leek and Goat’s Cheese Quiche

It’s been quite warm for so early in spring. Hard to know what the weather is going to do next.

Casserole and soup time didn’t last very long at all.  Being a big soup and casserole fan, I feel like I’ve missed out.

Oh well, good thing I like salads and quiches too.

My favourite is Quiche Lorraine but I had a leek in the fridge ( that doesn’t sound too good, but you know what I mean) and I couldn’t go past the mushrooms at the green grocer.

The good thing about quiches is you can put just about anything in them, as long as you have enough egg and cream to keep it all from falling apart.

Hope you try and like this veggie version.


Pastry : 250g plain flour

120g butter – cubed

2 – 3 Tbs ice cold water

Filling : 30g butter + 1 Tbs olive oil

1 large leek – finely sliced (about 300g)

200g sliced mushroom

6 eggs

180g thickened cream

salt, pepper and sweet paprika

as much goats feta or cheese you like.

I make the pastry in a food processor. It’s so easy and so much faster. Simply put the flour and butter into the food processor bowl and pulse for a minute until butter and flour resemble breadcrumbs. Add the water and continue mixing until it comes together. Roll the pastry out to cover the base and sides of a 25cm loose bottom tart tin and chill for an hour.

Blind bake tart shell by covering with some baking paper and pouring in some dried beans or rice and baking in a pre-heated 170c oven for 12 minutes. Remove the beans and paper and prick the bottom of the shell with a fork. Put back in the oven for another 10 minutes.

For the filling :

Heat the butter and oil in a large fry pan.  Add the leek and sweat for 8 – 10 minutes , stirring often, until wilted but not browned.

Remove from the heat and spread evenly over the baked tart shell.  Arrange the mushroom on top.

In a bowl or large jug, whisk the eggs, cream and seasonings until well combined. Pour over the mushrooms and leeks.


Dot with your goats cheese and bake at 170c for 35 – 40 minutes.Image

This will easily feed 4 – 6 people with a big salad on the side.