Best Ever Spinach Quiche

Oh my, is it June yet..?!
Where has the year gone? I turn a whopping age on Sat and it still feels a bit unreal… I just can’t cope with the fact that half the year’s gone already, I still feel as if I’m busy settling into the new year, preparing for the year ahead, meanwhile it’s halfway gone!

Anyways, moving along…

I made this fab quiche that is totally ‘good’ in every sense of the word. It’s carb-free and high fat, packed with healthy spinach.
And no, there are no ‘fillers’. I can’t stand it when you have quiche {not at my house!} and you can just taste that it’s been bulked up with flour inside the quiche.

So here’s my recipe for the ultimate spinach and feta quiche – Banting-style of course:

You will need:
200g of spinach, chopped and ready to use
1 onion, diced
100g butter
Olive oil
Nutmeg
1 cup cream
6 eggs
100g mozzarella cheese, grated
1 round of full-fat feta cheese
1/3 tub of cream cheese {Philadelphia or Lancewood}
Pink salt
Black pepper

Start by sautĂ©ing the onion in a bit of olive oil until soft, then add the spinach and wilt it down slightly. You don’t want it to be cooked dead…
Add the butter, a pinch of nutmeg and the cream.
Season to taste with pink salt and freshly ground black pepper.
Let this cool.
In the meantime, line an oven dish with baking paper and pre-heat the oven to 180C.
In a separate bowl, whisk the eggs and add the mozzarella cheese and crumble in the feta. Mix in the spinach mixture.
Now spoon half the mixture into the baking dish. Add dollops of cream cheese evenly all over and then cover with the rest of the mixture – the cream cheese should be like a hidden centre of creaminess.
Bake for 30minutes until it is set and golden brown.

This is perfect for lunch, served with some wild rocket or other mixed lettuce and herbs, perfect to pack for a picnic, or even just a light supper.
Ok, let’s face it, you could easily have this for breakfast too – so it really is the perfect breakfast / lunch / dinner dish!

Enjoy! X

20140603-210452.jpg

20140603-210722.jpg

20140603-210746.jpg

First birthday treats

Polka Dot Rabbids cake:

20140331-211152.jpg

20140331-211236.jpg
Vanilla Bunny & Egg cupcakes:

20140331-211341.jpg

20140331-211404.jpg
What a fab celebration! We had a little kiddies’ picnic table with their treats and buckets for the egg hunt, savory treats for the adults and of course lots of cake!
I made individual chicken salads and caprese sandwiches with salami. Icy drinks were plentiful and everyone enjoyed the sun, egg hunt, photo booth and chatter.
The cake was quite a hit – with hidden coloured polka dots inside – and of course the giant Rabbids Invasion-inspired bunny on top. But boy, did I have nightmares about this freakin bunny! In my head it was so simple to do, no problem… But then as I started, I realised it’s quite complicated, not the look, but the actual logistics and ‘engineering’ behind getting it to stay together and actually be able to stand…
Of course, it fell off the cake just as everyone had arrived, but I quickly rescued it and skewered it through the entire cake – see, watching Cake boss is super handy!
I was inspired to do this theme because I think my birthday boy looks just like those naughty little Rabbids when he laughs, plus his birthday is close to Easter, hence the egg and bunny theme… Plus, he’s always loved his bunny toys. X

20140331-212335.jpg

20140331-212352.jpg

Chicken-salad-in-a-jar

A great way to use up leftovers – jar it!

I used leftover roast veggie salad and layered it in a jar with some chicken mayo.
I used leftover roast chicken, chopped up and mixed with a bit of mayonnaise and a dollop of chicken gravy {chicken stock and cream}.

VoilĂ  – lunch is sorted! {Especially handy for a picnic, road trip or a quick lunch at home while busy with some tasks…}

Enjoy! X

20131222-210306.jpg

Perfect lunch – in a jar!

I saw a really clever idea for packed lunches recently in my fave food magazine {Sarie kos} and decided to try it out.

You can really use anything that goes together and it’s a great way of packing leftovers for hubby’s lunch.

I used last night’s leftovers of boerewors, sweet potatoes and strawberry salad.

Boerewors & sweet potato lunch-in-a-jar:

In the bottom of a glass jar {with lid}, squeeze a dollop of Dijonnaise {mayonnaise mixed with Dijon or wholegrain mustard} and top with slices of boerewors. Place slices of sweet potato on top of that and add salad on top of everything. You can enjoy this at room temperature! X

Lunch-in-a-jar