Armed with this basic crust and custard, you can add just about any filling combinations you like! We’ve given you four flavours to choose from. 

Cheesy crust quiche

Serves 6-8 

Ingredients

For the cheesy shortcrust pastry: 

1⅓ cups (200g) cake flour
Pinch salt
½ cup (45g) Gruyère, grated
½ cup (125g) cold butter, cubed
1 egg yolk
About 2 Tbsp (30ml) cold water 

For the egg custard: 

4 large eggs, whisked
½ cup (125ml) milk
1 cup (250ml) cream
Salt and milled pepper
Filling of your choice (see sidebar) 

Method

1. Preheat oven to 180°C.
2. To prepare pastry, combine flour, salt, cheese and butter in a food processor and blitz to resemble fi ne breadcrumbs.
3. Add egg yolk and water while the processor is running until crumbs clump together.
4. Turn out onto baking paper and roll to about 2cm thick (the mixture is quite crumbly but will come together as you roll it). 
5. Rest in the fridge for 10-15 minutes to firm up.
6. Line a 23cm loose-bottom tart tin with pastry. (You can also use a shallow pie dish if you’re not unmoulding the quiche.) 
7. Prick the bottom with a fork and blind bake for 15-20 minutes.
8. Combine egg custard ingredients and season.
9. Add filling of your choice onto pastry base, pour over custard and bake for 35-40 minutes or until custard is set. 
10. Cool completely in the tin, unmould and serve with additional toppings. 

Choose your flavour 

Cheese, onion & smoked salmon quiche 

Combine 2 sliced spring onions, 1 packet (100g) salmon trout ribbons, ¼ cup cultured cream or sour cream and ½ packet (50g) goat cheese. Season and add to tart casing, as per recipe opposite. Serve topped with watercress and dollops of cultured cream. 

Caramelised potato & butternut quiche 

Sauté 1 sliced onion in 2 Tbsp butter until caramelised. Cube and roast 2 small-medium potatoes and 150g butternut until golden. Combine onions, veg and 2-3 sprigs each of picked, chopped thyme and rosemary. Season and add to tart casing, as per the recipe opposite. 

Blue cheese, bacon & mushroom quiche 

Combine 100g blue cheese, 250g cooked and sliced streaky bacon, 120g pickled red onion slices and 125g sliced portabellini mushrooms. Season and add to tart casing, as per recipe opposite. Serve sprinkled with chives. 

Baby marrow, kale & feta quiche 

Combine 2 discs (80g) of feta with 4 thinly sliced baby leeks, 3 chopped stalks of kale and 3 thinly sliced baby marrows. Season and add to tart casing, as per the recipe opposite. Serve topped with mint. 

Compiled by: Lichelle May
Photographs: Fresh Living Magazine

Also read: Camembert & pear crinkle quiche 

The post Cheesy crust quiche appeared first on MyKitchen.

Who says you can only eat soup in winter? Beat the heat this summer with these delicious and light chilled-soup recipes. These will be your favourite go-to recipes for sunny days in no-time! 

Chilled baby marrow soup 

Serves 4 // Cooking Time 50 minutes

Ingredients 

3 baby marrows, ends removed and chopped, plus 1 peeled into ribbons, to garnish
1 large onion, peeled and quartered
4 cloves garlic, peeled
3 Tbsp vegetable oil
Salt and black pepper
1 cup chicken or vegetable stock
200ml amasi
1 tsp chopped coriander
½ tsp chopped origanum
1 tsp chopped parsley
Zest and juice of 1 lemon
2 slices white bread, torn into chunks 

Method 

1. Preheat oven to 180°C and line a baking tray with foil.
2. Place the chopped baby marrows, onion and garlic on the tray. Drizzle with one tablespoon of oil and season. 
3. Roast for 15 minutes, then place in a blender.
4. Add the stock, amasi, herbs, and lemon zest and juice to the blender and pulse until smooth. Place in the fridge and leave to chill.
5. Heat the remaining oil in a pan and fry the bread until golden on all sides. Drain on kitchen paper and season.
6. Serve the soup chilled, garnished with croutons, baby marrow ribbons and black pepper.

Chilled curried pea soup 

Serves 4–6 // Cooking Time 25 minutes

Ingredients 

1 onion, peeled and sliced
1 stalk celery, chopped
1 potato, peeled and diced
1 clove garlic, peeled and crushed
1 tsp curry powder (or preferred quantity to taste)
2 cups chicken stock
Salt and milled pepper
250g frozen peas
1 cup cream 

Method 

1. Place the onion, celery, potato, garlic, curry powder and half the chicken stock in a pot. Season with salt and pepper. Simmer for 10 minutes.
2. Add frozen peas and simmer for 5 more minutes.
3. Use a stick blender to blend until smooth, then stir in the remaining stock and most of the cream.
4. Place in the fridge to chill. 
5. Serve with a swirl of cream.

Summer corn soup 

Serves 4 // Cooking Time 20 minutes

Ingredients 

4 mielies
2 yellow peppers
Olive oil, to fry
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
Zest and juice of 1 orange
Salt and pepper
80g cherry tomatoes, chopped
2 green chillies, thinly sliced 

Method 

1. Blanch mielies in salted boiling water for 7 minutes. Remove and set aside to cool.
2. Over an open flame or in the oven, blister the skin of the yellow peppers all over until it starts to blacken. 
3. Place in a bowl, cover with clingfilm and allow to steam.
4. Meanwhile, heat a little olive oil and fry the onion and garlic for 5 minutes, or until translucent.
5. Remove the pepper skins (they should peel off easily after being steamed) and seeds and slice mielie kernels off the cobs.
6. Place pepper flesh, corn kernels, fried onions, and orange zest and juice in a food processor. Blend until smooth. Season then place in the fridge to chill.
7. Serve chilled, garnished with tomatoes and chillies. 

Beetroot and sweet-potato soup  

Serves 4 // Cooking Time 40 minutes

Ingredients 

3 sweet potatoes, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, peeled
2 Tbsp olive oil
Salt and pepper
400g sliced pickled beetroot
1 cup milk
1 cup water
1 cup cream 

Method 

1. Preheat oven to 200°C.
2. Toss the sweet potatoes, onion and garlic with the oil and seasoning. Roast for 30 minutes, or until soft.
3. Place the roast vegetables, beetroot, milk, water and half the cream in a blender and blend until smooth. Season to taste.
4. Whip the remaining cream and add a dollop to each bowl of soup. Top with a grind of black pepper. Alternatively, chill soup in the fridge and add cream just before serving. 

The post 4 chilled-soup recipes perfect for summer  appeared first on MyKitchen.

Want a quick, relatively-healthy snack for your kids or even your guests? Then this red pepper & baby marrow phyllo rolls recipe is for you!

SERVES 4 // COOK TIME 15 min

INGREDIENTS
3 red peppers
400 g phyllo
Melted butter, to brush
300 g baby marrows, ribboned and dried on paper towel
1 tbsp flour
½–¾ cup raw marinara sauce

METHOD
1. Preheat the oven to 200° C. Line a baking tray.
2. Roast the red peppers until they are charred on the outside. Place them in a zip-lock bag for 10 min to steam. Pinch off the skin, remove the seeds and slice into strips.
3. Layer 4 sheets of phyllo on the baking tray, brushing melted butter between each.
4. In a bowl, toss the red peppers, baby marrows, flour and marinara sauce together.
5. Arrange this filling in the centre of the phyllo and roll into a log. Brush with butter.
6. Bake for 20 min, until golden

Quick tip: Let the veggies simmer in the marinara for 10 mins, so the leftovers last longer in the fridge!

Care for another phyllo pastry dish? Then we have you covered with this delicious Kale spanakopita recipe! 

The post Red pepper & baby marrow phyllo rolls appeared first on MyKitchen.

Need an immune boost? Then try our lemon baby marrow noodles with garlic chilli prawns! lt will certainly do the trick! And it’s absolutely delicious.

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
1 tbsp olive oil
2 cloves garlic, sliced
½ tsp chilli flakes
400 g prawns
½ cup cherry tomatoes
Zest and juice of 1 lemon
4 tbsp chopped parsley
Salt and black pepper
¼ cup white wine
350 g baby marrow noodles
Basil, to garnish

METHOD
1. Heat the olive oil in a large pan over medium heat. Sauté the garlic and chilli flakes for 1 minute, stirring constantly. Add the prawns, tomatoes and lemon zest, and cook until the prawns are pink on all sides.
2. Toss the chopped parsley through the prawn mixture, season, then transfer the prawns to a separate bowl using a slotted spoon.
3. Add white wine and lemon juice to the pan and increase the heat slightly. Scrape the garlic and cooked bits off the bottom of the pan and deglaze for 2 minutes. Add noodles and cook for 2 minutes.
4. Toss the prawns through the noodles and season again if needed. Serve with fresh basil.

Want another healthy recipe? Then try our Greek broccoli soup recipe!

The post Lemon baby marrow noodles with garlic chilli prawns appeared first on MyKitchen.

Just because all the bright summer produce you love is going out of season, doesn’t mean you can’t whip up a beautiful meal with fresh ingredients, like zucchini fritti (fried baby-marrow fingers).

SERVES 4 // COOK TIME 15 min

INGREDIENTS
For the batter
100 g cornflour
100 g self-raising flour
1 tsp salt
1 cup sparkling water
For the aioli
2 egg yolks
1 garlic clove, crushed
¼ tsp salt
¼ tsp mustard
2 tsp white wine vinegar
1 cup olive oil
For the zucchini fritti (baby-marrow fingers)
2 egg whites
500 g baby marrows, quartered

METHOD
For the batter
1. Combine all the dry ingredients.
2. While whisking continuously, gently drizzle in the sparkling water, until you have a thick batter.
3. Refrigerate to rest for 30 minutes.
For the aioli
1. Whisk together the egg yolks, garlic, salt, mustard and vinegar in a bowl. Add the oil to a jug.
2. While whisking vigorously, trickle in the oil, until emulsified.
3. Season to taste and refrigerate.
For the zucchini fritti (baby-marrow fingers)
1. Beat the egg whites until stiff peaks form. Fold into the chilled batter.
2. Heat enough oil to deep-fry.
3. Dip each baby marrow into the batter and deep-fry until a light golden brown. Drain on paper towel. Sprinkle over sea salt while still hot.
4. Serve immediately with aioli.

Recipes & styling: Kate Turner
Photography: K-Leigh Siebritz / HMimages.co.za

Spaced for time? You’ll only need 20 minutes before you’re sitting down to a wholesome rice noodles, mushrooms and Thai green curry sauce meal.

The post Zucchini fritti (fried baby-marrow fingers) appeared first on MyKitchen.

The zucchini obsession may have subsided, but this low-carb veg is still a versatile fave! Try this baby marrow fritter salad for nutritiously filling dish.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the baby marrow fritter salad
1 red onion
Vegetable oil, to coat and fry
Salt and black pepper
200 g baby marrows, grated
½ cup milk, warmed
2 tbsp xylitol
3 eggs
1 cup coconut flour
½ cup sunflower seeds, ground
½ cup pumpkin seeds, ground
2 tsp baking powder
1 cup walnuts, toasted
20 g rocket
For the dressing
⅓  cup olive oil
⅓  cup lemon juice
2 tbsp honey
2 tbsp chopped mint
2 tsp sunflower seeds, toasted
2 tsp pumpkin seeds, toasted

METHOD
For the baby marrow fritter salad
1. Preheat oven to 180ºC.
2. Cut the onion into petals. Toss with oil, salt and pepper. Arrange on a baking tray and roast for 25–30 minutes, until softened and starting to crisp.
3. Place grated baby marrow in a bowl with milk and cover. Steam for 3 minutes.
4. Place cooked baby marrow in a blender with the xylitol. Blend until smooth.
5. Add the eggs, one at a time, blending after each addition.
6. Combine the baby marrow mixture, coconut flour, ground seeds, baking powder and ½ tsp salt. Form into small fritters.
7. Heat oil in a pan over medium heat. Cook the fritters in batches for 2 minutes on each side, until golden. Allow to cool.
8. Toss all the salad ingredients together.
For the dressing
1. Whisk all the dressing ingredients together and drizzle over the salad.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

An oldie but a goodie, our zoodle and quinoa caprese salad jar is ideal for those healthy work lunches!

The post Baby marrow fritter salad with home made dressing appeared first on MyKitchen.