Mini Vegetable Quiches

Mini Vegetable Quiches
Serves 12
Write a review
Print
Total Time
1 hr
Total Time
1 hr
Pastry
  1. 250 ml (1 cup) cake flour
  2. 7,5 ml (1½ t)  baking powder
  3. Pinch salt
  4. 50 ml sunflower oil
  5. 75 ml buttermilk
  6. A little extra buttermilk if necessary
Filling
  1. 250 ml cream
  2. 100 ml milk
  3. 4 eggs, separated
  4. 500 g vegetable mix: beans, carrots and broccoli
  5. Salt and white pepper (optional)
  6. Salad leaves, avo and peppadew slivers, to serve (optional)
Instructions
  1. Place the ingredients for the pastry in the bowl of an electric mixer or a mixing bowl to make by hand.
  2. Mix gently until the pastry holds together or mix and knead lightly by hand until dough forms.
  3. Do not over mix for it will make the pastry tough and less crumbly.
  4. Grease 12 medium (10 cm diameter) or 20 small (6 cm diameter) loose-bottom fluted tartlet tins or shallow muffin tins wellwith margarine and divide the pastry between the tins.
  5. Press out the pastry evenly.
  6. Trim the pastry neatly at the edges, crimping with the fingers or cut away with a sharp knife and blend the cut -off bits into the crust on the base of the pie dish. Refrigerate while the filling is made.
  7. Preheat the oven to 180°C.
  8. To make the filling: Beat the cream, milk and egg yolks together. Mix in vegetable mix and season to taste.
  9. Beat the egg whites in a large bowl until soft peaks form.
  10. Pour into the vegetable mixture and mix well until evenly combined.
  11. Spoon into the prepared tartlet tins.
  12. Bake for ±15-20 minutes until golden brown, puffy and set in the centre.
  13. Remove from the oven and allow to cool for a few minutes.
  14. Serve with salad leaves, slices of avo and Peppadew slivers.
Hint
  1. The flavour of these tartlets will improve over time. Store in fridge and serve the day after preparation
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/
By |2015-05-08T11:13:24+02:00May 8th, 2015|Leisure Breakfast|0 Comments

Herb Omelette

Herb Omelette
Serves 1
Write a review
Print
Cook Time
20 min
Cook Time
20 min
Per serving
  1. 2 extra large eggs
  2. 30 ml (2 T) milk or cream
  3. Salt and pepper, to taste
  4. 5 ml (1 t) butter
  5. 15 ml (3 T) chopped fresh leafy green herbs (i.e. parsley, dill, chives)
  6. ½ round feta, coarsely crumbled
Instructions
  1. Beat the eggs and milk or cream together.
  2. Season with salt and pepper.
  3. Heat the butter in a medium-sized frying pan and when heated, pour in the egg mixture.
  4. Cook over medium-heat until the omelette is set at the bottom but still runny at the top.
  5. Sprinkle over the chopped herbs.
  6. Cook omelette to preferred taste.
  7. Sprinkle the feta over and loosen the sides of the omelette.
  8. Slide onto a serving plate.
  9. Serve immediately with extra fresh herbs, if desired.
Hint
  1. Serve with a slice of toasted seed bread.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/
By |2014-08-21T11:44:49+02:00August 21st, 2014|Leisure Breakfast|0 Comments

Croissant Soufflé with Cheese and Ham

Croissant Soufflé with Cheese and Ham
Serves 4
Write a review
Print
Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 4 Croissants
  2. 4 slices ham
  3. 4 slices cheese
  4. 4 extra large eggs
  5. 125 ml (½ cup) milk
  6. Salt and pepper, to taste
Instructions
  1. Preheat oven to 180ºC.
  2. Slice the croissants in half.
  3. Place a slice of ham and a slice of cheese on each croissant and close.
  4. Beat the eggs and milk together. Flavour with salt and pepper.
  5. Place the croissants in a baking dish. The croissants should fit snugly.
  6. Pour the egg mixture over.
  7. Bake for 20 minutes or until the eggs are set.
  8. Serve immediately.
Hint
  1. This dish can be seen as a savoury bread pudding
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/
By |2014-08-07T11:01:36+02:00July 23rd, 2014|Leisure Breakfast|0 Comments