All posts tagged quiche

Viva Sweet Springtime: Two Astonishing Spring Dishes

Published April 17, 2014 by The Feminist


On this beautiful sunny day I think it is best to shut up for once and let some poetry do the talking. I am a huge EE Cummings fan and am often left bewildered by his astonishingly beautiful absurdity. The following poem truly captures the spirit of spring and the rhythm of these sexy vegetarian dishes. It is full of life. Full of love. Full of joy.

“sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love

(all the merry little birds are
flying in the floating in the
very spirits singing in
are winging in the blossoming)

lovers go and lovers come
awandering awondering
but any two are perfectly
alone there’s nobody else alive

(such a sky and such a sun
i never knew and neither did you
and everybody never breathed
quite so many kinds of yes)

not a tree can count his leaves
each herself by opening
but shining who by thousands mean
only one amazing thing

(secretly adoring shyly
tiny winging darting floating
merry in the blossoming
always joyful selves are singing)

sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”


I couldn’t possibly give you a better introduction to the recipes myself.

So please, enjoy!

Feta, Pea and Mint Quiche

This wonderful quiche is a celebration of spring flavours. The sweetness of the peas dances a classic waltz with the fresh mint and together they rumba sensually with the sharpness of the feta cheese.  Perfect for a springtime brunch!



  • One sheet of short crust pastry
  • 400gr frozen peas
  • 5 tbsp freshly chopped mint
  • 1 tsp cumin
  • 3 eggs
  • 200ml milk
  • 300gr feta cheese, cut into chunks


  1. Preheat the oven to 200°C. Blind bake the short crust pastry in a lined pie case for 15-20 minutes.
  2. Meanwhile, cook the peas in salted water until just tender. Mash the peas together with some olive oil, pepper, salt and ground cumin and stir in the chopped mint leaves.
  3. Once your pastry comes out of the oven, spread the pea “pesto” on the bottom of your pastry case. Now put the feta cheese on top in any kind of pattern you fancy.
  4. Mix the eggs with the milk and salt and pepper and pour over the filling of your quiche.
  5. Put in the oven for 30-40 minutes.

Exotic White Asparagus Omelet

White asparagus are a true delicacy this time of year and are often referred to as “white gold”. Although that last part might be a bit exaggerated, I do want to stress that white asparagus are divinely delicious. Traditionally they are served with a hollandaise sauce, eggs or smoked salmon, but as you all know, I like to think outside the box and wanted to try something different with these beauties. I made an exotic omelet with them. That earthy flavour of the asparagus went wonderfully well with the coconut, chili, lime and curry in the egg batter. It may seems strange at first, but trust me when I say that this tropical version is to die for.


Ingredients (serves 1)

  • 6-8 white asparagus, peeled and cleaned
  • 2-3 eggs
  • 1 tbsp fresh coriander
  • 1 tbsp fresh mint
  • 1 tbsp sesame seed, toasted
  • ½ tsp curry powder
  • ½ chili pepper, finely chopped
  • Zest of half a lime
  • 1 tbsp grated coconut


  1. Steam the asparagus until just al dente.
  2. In a large bowl, mix together the eggs with all the other herbs and spices and season with salt and pepper.
  3. Heat a knob of butter in a non-stick frying pan and sauté the asparagus for a minutes. Now pour in your egg batter and let the omelet fry on a medium heat until just set.
  4. Finally, sprinkle on some extra sesame seeds and finish with a good squeeze of lime juice. Delish!


Quiche fit for a Queen: Red Onion and Goats’ Cheese Quiche

Published March 7, 2014 by The Feminist


You can wipe that frown off your face right, dear readers. This quiche was indeed “fit for a Queen” and I will tell you why…

I smothered the red onions in port… rich, decadent and incredibly delicious port.

So don’t tell me I’m exaggerating when I refer to this quiche in royal terms. This vegetarian quiche was so immensely scrummy it would even make the Queen of England dance on the table whilst waving her old-school –yet expensive- granny bra in the air.

That’s how good this quiche was.

The port will enhance the beautiful purple colour of the onions and will give them an extra sweet and juicy dimension. The luxurious sweetness of the onions forms a perfect mix with the chivalrous pungent and sharp goats’ cheese.

Oh yes, this quiche is like a royal wedding. Only better. (‘Cause it’s edible, duh. )


Serve the quiche with a fragrant herby salad and you’ll be ready to ascend the throne!


Red Onion and Goats’ Cheese Quiche


  • 1 portion of short crust pastry
  • 4 red onions, sliced
  • 200ml red port
  • 200gr soft goats’ cheese
  • 3 eggs
  • 200ml soy cream
  • 2 tbsp chopped fresh thyme


  1. Preheat the oven to 180°C.
  2. Roll out your pastry and line a tart tin with it. Line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 15-20 minutes.
  3. Meanwhile, make your delicious port onions, by heating a knob of butter in a sauce pan and sautéing the onions until  they start to soften. Add the port and let it simmer until the red onions are completely soft and the liquid has almost entire reduced.
  4. Spread the onion mix on top of your blind baked pastry case and put small chunks of goat’s cheese all over the onions.
  5. Mix the eggs with the soy cream and season with plenty of salt and pepper. Stir in the chopped thyme and pour on top of the quiche filling.
  6. Bake in the oven for 30 minutes.

Quintessential Quiche: Thai Chicken Curry Quiche.

Published November 28, 2013 by The Feminist


A couple of days ago I was talking to a friend of mine when suddenly the subject of quiche came up. (You know how around lunch time you’re trying to make conversations with people about serious stuff- or the weather- and then somewhere half way through your mind starts wandering off and it’s like… aaaah look at that, flying pizzas!…. Okay, maybe that’s just me.)

Anyway, so friend X told me she doesn’t like quiche.


And for a moment I just stood there trying to think of a proper reply that could replace the insult that was lingering on the tip of my tongue.

Until I finally blurted out: How can you not like quiche??? It’s savory pie! I thought it was genetically impossible not to like a quiche!

Apparently, that was still a bit too harsh. Given the fact how her face turned red, I thought it would be best to change the subject and move on. We were doing fine for a couple of minutes until she said: “So…., you really like food, huh?”


i love food

If it wasn’t seen as this sad and lonely thing, I would marry food!


Therefore I would like to say to all my readers and fellow bloggers, thank you for being such food-loving crazy people like me!

The question I’m dying to ask right now is this: are you a quiche lover? (Be careful what you answer 😉 )

Thai Chicken Curry Quiche

• One sheet of puff pastry
• 2 chicken breast, cut into small cubes
• 200gr spinach
• 3cm piece of fresh ginger, grated
• 1 large red chilli, finely chopped
• 400ml coconut milk
• 1 ½ tbsp fish sauce
• 3 eggs
• 2 tbsp curry powder
• 2 tbsp garam massala

1. Preheat the oven to 200°C. Grease a tart tin with butter.
2. Heat a knob of butter in a pan and fry the chicken for a couple of minutes. Season with salt and pepper, and 1 tbsp of curry powder. Remove from the heat.
3. Blanche the spinach, drain it and press it well with a spoon to get rid of all the excess water. If you don’t , you’ll end up with a watery custard and a soggy bottom. (And we sure don’t want to disappoint Mary Berry, do we?)
4. In a bowl, whisk together the coconut milk with the eggs. Add the fish sauce, garam massala and curry powder. Stir in the chopped chilli and ginger.
5. Gently put your pastry in the tart tin. Fill the bottom of the pie with chicken and spinach and pour the coconut batter on top.
6. Put in the oven for 40 minutes. (Cover with foil if the top starts to colour too quickly).
7. Leave to cool slightly before serving.
8. Serve with a Thai salad of bean sprouts, cucumber, chili and sesame. Yum!

Quiche me Quick: Asian-inspired salmon quiche

Published April 28, 2013 by The Feminist

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I love cooking. (No surprise there) I love baking. (Again, not the most astonishing confession)And I love eating healthy. (Surely the first two need not rule out a well-balanced diet?)

Hence my sincere and utter adoration for this quiche. With just a wee bit of cooking and baking, you can conjure up the most nutritiously healthy quiche, that is packed full of Asian flavours and gives you a great Omega-3 boost!

When I tell people that I love cooking and eating, they often react with the rather insulting “You’re too skinny to be a foodie”-remark.( Especially when they read my posts about the very sweet treats I like to bake 😉 ) The truth is: I love sugary sweet things. I love eating sugary sweet things. But I love healthy food as well. It is all about balance. So I’m skinny- so what? If their narrow-mindedness cannot seem to comprehend the possibility of being a skinny foodie, well, that is their problem, not mine!

But let’s not dwell on my personal frustrations and let us focus on this yummy quiche instead. It is healthy and yet very comforting at the same time! Not possible? Wait ‘till you try it yourself! Your taste buds will simply resolve and reconcile these ostensible contradictions!

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Asian-inspired salmon quiche


• One sheet of short crust pastry
• 300gr salmon fillet, cut into 2cm cubes
• 1 granny smith apple, diced
• 2 heads of chicory, chopped
• Fresh coriander, chopped
• 1 tbsp curry powder
• 1 tsp turmeric
• 3 eggs
• 150ml skimmed milk
• 150ml low-fat cream


1. Preheat the oven to 200°C and line a 23cm loose-bottomed quiche tin with the short crust pastry. Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10 minutes.
2. For the filling, beat together the eggs, milk and cream. Add the curry powder, turmeric and salt and pepper.
3. Remove the greaseproof paper and the beans and arrange all the remaining ingredients evenly in the bottom of the pastry case.
4. Pour the egg mixture into the pastry case and bake in the oven for 30-35 minutes

From “Meh! Vegetables” to “Yeah! Vegetables”

Published March 26, 2013 by The Feminist

Confession: I am the biggest vegetable lover on this planet.

It’s true! I love every type, shape, size, taste, smell of vegetables. To my mind, vegetables are awesome! For some reason, however, a lot of people (and I mean A LOT of people! ) don’t like their veggies. They think of them as plain and boring.

Let me tell you something: if you are one of those people, you just don’t know how to cook them right. There are so many fun and original things you can do with vegetables! They are the true masters in versatility! So what the f*** is wrong with you people?? Eat your vegetables! They’re not only good for you, they are also one of a kind!

We had a “Hurray, it’s spring!”- brunch a couple of days ago. On the menu: grilled asparagus wrapped in pancetta (heaven!), pecorino, courgette and broccoli quiche( double heaven!) and a Middle Eastern cauliflower salad (triple heaven!). The irony was, however, that exactly on the day of our spring welcoming, it was bloody snowing outside. But hey, when you’ve got so many yummy vegetable dishes in front of you, who cares?


Pecorino, courgette and broccoli quiche

• One sheet of shop-bought puff pastry
• 50gr pecorino cheese, grated
• 1 small broccoli, in small florets
• 1 small courgette, diced
• 1tbsp dried oregano
• Bunch of fresh parsley
• 2 eggs
• 200ml single cream
• 50ml whole milk


1. Preheat the oven to 210°C. Grease a 23cm loose-bottomed tart dish with butter and gently line the tin with the sheet of puff pastry . Prick the pastry all over with a fork. Blind-bake the puff pastry case for 8-10 minutes.
2. Blanche the broccoli for a couple of minutes in salted water. Drain and rinse under cold water.
3. Sauté the diced courgette with the dried oregano in a tablespoon of olive oil.
4. In a bowl, whisk together the eggs, cream and milk. Mix through the grated cheese and chopped parsley. Season generously with salt and pepper.
5. Put the vegetables on the bottom of your blind baked pastry and pour over the egg mixture.
6. Bake in the oven for 25-30 minutes.


Middle Eastern cauliflower salad


• ½ large cauliflower, blanched and chopped finely.
• 3 spring unions, chopped
• Handful of raisins
• Bunch of fresh coriander
• Bunch of fresh parsley
• Handful of chopped almonds
• 1tsp cumin
• 4tbsp olive oil
• Juice of half a lemon


1. Easy! Put all the ingredients in a bowl, season generously with salt and pepper and mix through. Voila!


Grilled asparagus wrapped in pancetta


• 250gr thinly sliced pancetta
• 350gr green asparagus, ends trimmed
• Juice of half a lemon


1. Steam the asparagus al dente.
2. Wrap the asparagus with pancetta in bundles of five.
3. Heat a frying pan with olive oil. Add the bundles and fry to colour for one minute on each sideand sprinkle some lemon juice over the top and season with pepper.
4. Serve!