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.

These burgers are stacked with two patties, but you can play it safe and save with a single patty. Don’t hold back on the moreish sauce, though!

Stacked burger with blue cheese sauce

Makes 4

Ingredients 

For the blue cheese sauce  

50g blue cheese, crumbled 
½ cup sour cream
1 tsp Worcestershire sauce
Milled pepper 
½ tsp garlic powder  

For the caramelised onion  

2 onions, thinly sliced 
2 Tbsp olive oil 
1 tsp salt 
3 Tbsp brown sugar 
2 Tbsp butter 
2 Tbsp balsamic vinegar 
Salt and milled pepper 
60g rocket 
4 toasted burger buns 
8 beef patties, cooked 
8 pieces streaky bacon, cooked  

Method

1. Combine cheese sauce ingredients and mash using a fork to create a chunky sauce. 
2. Heat oil in a pan over medium-low, add onions and salt then gently caramelise for 15-20 minutes, stirring occasionally. 
3. Sprinkle sugar over onions — do not stir — and cook for another 5 minutes. 
4. Add butter and balsamic vinegar to onions and stir through. Season then remove from the heat. 
5. To assemble, place rocket on toasted buns, followed by a patty, cheese sauce and some onions. 
6. Repeat layers to create a double burger, if you like. Serve with bacon. 

Blue cheese  

This funky cheese is created through the addition of a blue mould culture (Penicillium roqueforti) that is cast over the curd as it is being processed into wheels. Over the ageing period of 2-3 months, air is introduced into the cheese using metal rods, creating a reaction that causes fats and proteins in the cheese to break down and release the characteristic smell and taste some people love (and some just hate)! The saltiness of blue cheese pairs brilliantly with jammy, sweet ingredients such as caramelised onions or preserved figs. 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post Stacked burger with blue cheese sauce  appeared first on MyKitchen.

There’s no better way to kick off the social season than a gathering and some quick bites! Serve up any of these 8 dips with fresh veggies, crackers or chips to keep everyone deliciously satisfied. 

Each serves 4-6 as a side

Roasted garlic and cauliflower dip

Ingredients 

1 halved cauliflower head
halved garlic bulb
3 Tbsp olive oil
2 tsp cumin seeds
1 cup smooth cottage cheese
2 Tbsp each of chopped fresh mint, parsley and dill 

Method 

1. Drizzle 1 halved cauliflower head and a halved garlic bulb with 3 Tbsp olive oil and 2 tsp cumin seeds. 
2. Enclose garlic in tin foil with extra olive oil and salt. 
3. Roast the veggies at 200°C until tender and caramelised. 
4. Squeeze garlic out of its skin and mash together with cauliflower until smooth. 
5. Stir through cup smooth cottage cheese and 2 Tbsp each of chopped fresh mint, parsley and dill. Season and serve. 

Lemony whipped feta and cucumber

Ingredients 

3 discs (50g each) feta
2 cups plain yoghurt
1 cup finely diced cucumber
Zest and juice of 1 lemon
Milled black pepper. 

Method 

1. Blitz together 3 discs (50g each) feta and 2 cups plain yoghurt. 
2. Add cup finely diced cucumber, zest and juice of 1 lemon and season with milled black pepper. 
3. Stir to combine and serve. 

Also read: Make cucumber your unsung summer hero

Carrot and chickpea dip  

Ingredients 

300g baby carrots
1 can (410g) drained and rinsed chickpeas
A splash of lemon juice
2 Tbsp plain yoghurt
3 Tbsp tahini 

Method 

1. Place 300g baby carrots onto a baking tray, drizzle with oil and season. 
2. Roast at 180°C for 20-25 minutes or until cooked through. Blitz together carrots and 1 can (410g) drained and rinsed chickpeas. 
3. Stir in a splash of lemon juice, 2 Tbsp plain yoghurt and 3 Tbsp tahini. Season and serve. 

Creamed blue cheese

Ingredients 

1 cup crumbled blue cheese
1 cup plain yoghurt
1 cup sour cream
1 spring onion, sliced
1 Tbsp lemon juice
Salt and milled black pepper
Crispy bacon bits (optional)  

Method 

1. Blitz together 1 cup crumbled blue cheese with cup plain yoghurt and cup sour cream.  
2. Stir through 1 sliced spring onion, 1 Tbsp lemon juice and season. 
3. Serve topped with finely chopped crispy bacon bits, if you like. 

Cheat’s paprika aioli

Ingredients 

3 cloves roasted garlic
2 tsp smoked paprika
1 cup mayonnaise
Salt and milled black pepper
lemon juice 

Method 

1. Mix 3 cloves roasted garlic and 2 tsp smoked paprika with 1 cup mayonnaise. 
2. Season with salt and milled black pepper, then add a squeeze of lemon juice before serving. 

Simple guacamole

Ingredients 

2 avocados, sliced
Juice of 1/2 a lemon
1 disc (50g) of crumbled feta
1 deseeded and finely chopped chilli
Salt and milled black pepper  

Method 

1. Mash together two sliced avocados with a fork. 
2. Stir through juice from 1/2 a lemon, 1 disc (50g) of crumbled feta and 1 deseeded and finely chopped chilli. 
3. Season with salt and milled black pepper, and serve. 

Quick tzatziki

Ingredients 

1 cups double-cream yoghurt
Zest and juice of lemon
1 grated garlic clove
1 Tbsp olive oil
1 Tbsp chopped dill
1 Mediterranean cucumber, grated
Drizzle of olive oil
Coriander seeds, toasted
Salt and milled black pepper 

Method 

1. Combine 1 cups double-cream yoghurt, zest and juice of lemon, 1 grated garlic clove, 1 Tbsp olive oil and 1 Tbsp chopped dill in a bowl. 
2. Squeeze out and discard the excess water from 1 grated Mediterranean cucumber and add to the tzatziki. 
3. Finish with a drizzle of olive oil and sprinkle of toasted coriander seeds, salt and milled black pepper. 

Sour cream pesto 

Ingredients 

2 cups sour cream
1 cup basil pesto
Zest of 1 lemon
Fresh basil leaves, for serving
Parmesan (optional)  

Method 

1. Combine 2 cups sour cream and cup basil pesto in a bowl with the zest from 1 lemon. 
2. Serve topped with fresh basil leaves and a grating of Parmesan, if you like.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Serve your fresh fruit with these fun dips 

The post 8 crowd-pleasing dazzling dips appeared first on MyKitchen.

Get the most out of winter fruits this season and make this delicious orange and butternut soup with blue-cheese crumble for a citrusy winter warmer!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
3 tbsp butter
1 onion, peeled and chopped
750 g butternut, peeled, seeded and diced
2 potatoes, peeled and diced
1 orange (½ zest + ¼ cup juice)
3 cups vegetable stock
½ cup thick cream + to serve
½ tsp cinnamon
Salt and black pepper
100 g blue cheese

METHOD
1. Melt the butter in a pot and fry the onion until soft.
2. Add the butternut, potatoes, orange zest and juice, and stock. Bring to the boil. Reduce heat, cover and simmer until veggies are soft, 30 minutes.
3. Transfer to a food processor and blitz until fairly smooth.
4. Return the soup to the pot and add the cream, cinnamon, salt and pepper. Bring to the boil and heat through.
5. To serve the soup, crumble the blue cheese over it, add a swirl of cream and garnish with coriander.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Orange and butternut soup with blue-cheese crumble appeared first on MyKitchen.

Creating a hearty and wholesome meal doesn’t have to mean slaving away in the kitchen for hours. Try this crumbed pork fillet with pear and blue cheese for an easy yet decadent homemade meal.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 pork chops
3 slices white bread, toasted
2 pears, thinly sliced
2 tbsp apple-cider vinegar
50 g blue cheese

METHOD
1. Cover each chop with cling film and lightly bash with a meat tenderiser until evenly flattened.
2. Break the toast into chunks, then blitz in a food processor to form fine crumbs.
3. Pat the crumbs on to the meat, then bash lightly again to ensure they stick.
4. Heat a non-stick pan over medium heat. Drizzle the pork with olive oil and cook for 3 minutes on each side, until golden brown.
5. Place the sliced pears in a bowl. Drizzle with the apple-cider vinegar and a little olive oil. Season with salt and pepper.
6. Crumble the blue cheese over the pork and pears just before serving.

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

The post Crumbed pork fillet served with pear and blue cheese appeared first on MyKitchen.

Packing all the flavour without the meat, these blue cheese braaibroodjies with roasted peaches and balsamic glaze are braai-time musts!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 tbsp butter
2 peaches, thickly sliced
8 slices white bread
80 g blue cheese
Balsamic glaze

METHOD
1. Heat 2 tbsp butter in a pan. Add the peaches and cook until soft and golden.
2. Butter bread on 1 side. Keeping the buttered sides facing out, cover 4 slices with peaches.
3. Crumble the blue cheese over the peaches and drizzle with a little balsamic glaze. Sandwich with the remaining bread.
4. Toast on a grid over the coals until the cheese has melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen/HMimages.co.za

The post Blue cheese braaibroodjies with roast peaches and balsamic appeared first on MyKitchen.