Hearty Chicken & Butternut Quiche #lunchtime

Hello!

What’s for lunch on this sunny winter’s Monday?

I think a hearty quiche is just the thing! It’s quick and easy and you can make it ahead of time too.

Perfect for The Lunchbox or a Sunny Picnic – you decide.

All right, so here’s what you’ll need:
Deboned {roasted} chicken meat {I used the brown meat from a whole chicken: thighs, some of the wings and the drumsticks.}
6 whole eggs
Handful of Gouda cheese, coarsely grated
6 tsp sour cream
3 sprigs of thyme
1 small butternut, diced and cooked
A splash of milk
2 large leeks, cut lengthways into quarters and caramelised in butter

Start by prepping all your already-cooked ingredients:
Remove the cooked chicken from the bones and roughly tear into strips
Cook the butternut and let it cool
Caramelise the leeks by slowly sautéing in butter until it becomes golden and soft

Next, whisk the eggs and add a splash of milk. Add the grated cheese and season with salt & pepper.
Butter a small oven dish and pre-heat your oven to 180C.

Layer the chicken and butternut in the bottom of the dish and press the thyme sprigs inbetween.
Pour the egg and cheese mixture over the chicken and butternut and add dollops of sour cream randomly onto the dish.
Finally, arrange the leeks all over and then bake for about 35 minutes until the eggs are set and the quiche is beautifully golden on top.

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You can totally make this quiche with a traditional pastry shell, but I prefer it without, plus now it’s carb-free!

Enjoy! X

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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 sautéing 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

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Mother’s Day highlights and a Smokin’ Feesh Quiche

Hello!

Remember a few days ago I described my perfect Mother’s Day ?
Well, as it turns out, I actually had my perfect day. I had my boys, hubby and super scrummy food – and champagne!

I was left to sleep in and when I woke up, I was marched right back to bed… So there I lay, just chilling for a while… Yep, me, a mom, was just lying in bed – and it was not in the middle of the night, nor was it nap time for the kids. Felt a bit strange… But also good… I could just imagine {by the sound of things} what was going on beyond my bedroom door…

About an hour later, Seb came in and brought me a huge plate of the best ever French toast with bacon & maple syrup! {He carried it all by himself – he’s turning 3 in a month.}
French toast with bacon & maple syrup has got to be my all-time favourite breakfast, hands-down! {Although I never eat it these days, because I don’t eat bread… BUT, a treat on Mother’s Day IS allowed!}
Now, hubby didn’t just make any old French toast, no, he actually found a recipe for Martha Stewart’s {my all-time hero!} version of it with cinnamon & nutmeg. But wait, that’s not where it ends…
We had no electricity and we don’t yet have a gas stove {yes I said ‘yet’ because that is the next thing I want! Cooking with gas is just SO much better!}, so Eben actually went out into the cold and lit up his little camping stove just to boil water for espresso and to prepare the most delicious of breakfasts! How great is that?! Guys, the bar has been set – and Eben, you remember that too..! Hehe
Oh yes, there was champagne too – delicious stuff!
I also got a bunch of pretty pink roses – lucky girl!

{Sadly there are no pictures of this most delicious breakfast, because I literally just gobbled it all up and by the time I thought to take a picture, it was all gone..! Really. But let me describe it for you:
3 decadent slices of thick French toast, soaked just enough and with hints of cinnamon and nutmeg, all piled up and drenched in maple syrup, topped with bacon… Oh gosh I’m drooling just thinking of it..!}

The rest of the day was spent very leisurely, just lying around outside, spending time with the boys, playing in the sun, reading a book and just really chilling. We’re always so busy during the week and on weekends, always having to do something, go somewhere or just thinking of that looming to-do list, it was really nice to just relax and do nothing, just enjoying each other’s company – the perfect day any mother could ask for.

Anyways, so here’s a great recipe for using leftover fish, creating the perfect lunch or weekend snack. {A crust less quiche}

You will need:
Leftover fish {I used leftover snook that was ever so slightly smoked and then cooked on the braai, about 300g}
1 onion, diced
A sprinkle of cumin
Salt to taste
6 eggs
1/2 a cup of cream
2 tbs cream cheese
1 cup mozzarella cheese, grated

Mix everything together, except for the cream cheese. Stir in the cream cheese so that there are some nice chunks in the mixture.
Bake at 180C for half an hour until the cooked and golden on top.
Serve hot or cold, but it’s rather delicious at room temp, served with cucumber ribbons and a drizzle of olive oil.

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Enjoy! X