I keep wanting to do a #TBT {Throwback Thursday} post, but alas, I cannot bring myself to recreate something as ghastly as a Cremora tart or the likes… No offense…

Other old favourites from the past are still so much a part of our modern lives, it doesn’t really seem fitting. Perhaps a good old Sunday roast or a Shepard’s Pie? But with a twist… 

Ok, now you know what I’ve been thinking about, let’s move on, shall we?

Another favourite of mine – The Crustless Quiche – so perfect for lunch, dinner, Banting, Paleo, picnic, whatever! And go ahead and stick just about anything in it – FAB!

This one is kind-of-Mexican-inspired, with minced meat, bacon, cheese and of course a delicious avo salsa.

You will need:

7 eggs

2 cups of minced meat, cooked with onion and Peppadew spice {brown the meat in some butter, add onion and spice and cook}

1 cup defrosted peas

1 cup grated cheddar cheese

125g streaky bacon, sliced

Half a cup of milk

Half a cup of cream

A pinch of salt

A pinch of white pepper

50g cream cheese, diced

Half a habanero chili, dried and flaked

2 avos, diced

1 tomato, diced

Olive oil

1 tsp freshly squeezed lemon juice

Salt & black pepper for seasoning the avo salsa

 

Whisk the eggs and add the milk, cream, cheddar, salt, pepper, peas, bacon and mince.

Pour the mixture into a greased {with butter} oven dish.

Add the chunks of cream cheese and half-bury it into the mixture.

Bake at 180C for 40 minutes.

 

Next, mix the avo and tomato and add a sprinkle of Peppadew spice, salt & pepper.

Drizzle generously with olive oil and add the lemon juice.

 

Serve slices of quiche with a generous scoop of salsa and garnish with some parsley. I guess that’s quite ‘retro’, garnishing with parsley?

Anyhoo – give it a try – and enjoy! x