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Morogo and sweetcorn quiche

Meat-free Monday: Morogo and sweetcorn quiche

Have you ever cooked with morogo before? It’s an absolutely delicious wild African spinach that is a much-loved veg staple in many southern African rural communities. If you can’t find it at your local supermarket, it can easily be substituted for regular spinach.


400g ready-made shortcrust pastry
Flour, for dusting
410g tin creamed sweetcorn
600 ml cream
8 eggs, beaten
Pinch of ground nutmeg
Salt and white pepper
150g cheddar, grated
80g mozzarella, grated
400g morogo, chopped

1. Preheat oven to 220°C.
2. On a floured surface, roll the pastry to ½ cm thick. Line a large quiche tin with the pastry, cover it with baking paper, fill with dry rice or beans, and bake for 12–15 minutes. Remove from the oven, discard the rice or beans, and leave to cool.
3. In a large bowl, whisk together the sweetcorn, cream and eggs. Season with nutmeg, salt and white pepper.
4. Sprinkle half the cheese on to the pastry. Pour in the egg mixture. Top with morogo and remaining cheese.
5. Bake for 15 minutes. Then reduce heat to 175°C and bake for a further 25 minutes, until the crust is golden and the filling has set.

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