Hotdog, Red Pepper and Feta Mini Crustless Quiche

These little quiches are so quick to make and are great hot with a salad or cold for a lunch box treat. I made them as a quick on the go little breakfast that I can eat on the run and they are low carb! How to make them can differ day and night: from using scramble egg to just adding a whole egg to each cup. So too the filling - clean out your fridge from all the bobs and ends.

Before you start, preheat the oven to 180ºC and spray a 6-hole muffin pan with cook-and-spray. I had hot dogs in the fridge. Too many for the little one to eat (she gets half a hot dog cut up as a snack) and eating just a hot dog can never be nutritious. I used 2 hot dogs, sliced and divided between 6 muffin cups.

You can use ham, salami hot smoked salmon or any meat, even leftover steak and mince. I then added ½ a diced red pepper. It would have also tasted great with peppadew or some chili. I also added 1 feta cheese wheel, crumbled and divided between the 6 cups. I also bought some fantastic bacon and onion relish from Woolworth's that taste fantastic and add a bit of sweetness but you can add sweet chili sauce or some chutney or leave it out altogether.

As I mentioned you can at this stage merely take 6 eggs and break an egg into each cup. I however hate the tasteless white part of an egg so I took 6 eggs and quickly scrambled them with a fork and divided it up between the 6 cups. Don't add salt if you are using feta or any salty filling.

Then there is the cheese. You can mix 1 cup of shredded cheese, divided between the 6 cups into the filling, or if you choose (or like me forget the cheese completely!) place it on top. If you don't like the cheese to brown too much then make the quiches for 5 minutes, remove and top with cheese and bake for a further 10 minutes or until the egg is just set.

Don't bake it too long as the eggs will continue to cook once you remove it from the oven and will become very dry if baked too long.

RECAP: makes 6 mini quiches

  • 2 hot dogs, sliced
  • ½ a red bell pepper, diced
  • 1 feta cheese wheel, crumbled
  • 3 tsp relish, ½ a tsp per cup
  • 6 eggs
  • 1 cup shredded cheese.
Bake in a preheated oven of 180ºC for 15 minutes or until the egg is set and the cheese is bubbly.

These also make great additions to a picnic.



Curry Chicken, Blueberry and Cashew Nut Salad

I am not a salad person. Not even in the summer months. In actual fact when it gets really hot I crave a curry or a traditional South African stew with lamb chops and cabbage...hmmm. Okay you guessed it, it is, supposedly, summer in South Africa. I say supposedly because in Cape Town we have 2 seasons only: rainy or windy. If it's not raining we have hurricane strength winds. Okay, I exaggerate, but not by much.

But even I have to admit, for the purpose of a lunchbox, nothing beats a salad. But you have to pack it right or you get these terrible soggy leaves and everything is soggy. I tend to go for the lazy approach and prepare my salad in the lunchbox (so no washing up afterwards and no wasting any of the sauce!). For the curry sauce I use the following: 1 tablespoon mayonnaise, 1 tablespoon full fat plain yoghurt, 1 teaspoon white balsamic vinegar, ½ a teaspoon curry powder and ½ a teaspoon turmeric powder.

I just mix everything up the night before so it has time to sit but the other option is to microwave it for a few seconds to "cook" the sauce a bit. If all else fails use Ina Paarman's Creamy Curry sauce that is ready to pour as a substitute.

I then add about ½ a cup to ¾ cup shredded and cooked chicken directly into the sauce. Then I add ½ a cup of fresh blueberries (for sweetness) and ½ a cup of raw, unsalted cashew nuts (for crunch). I don't add cucumber or any other veggies as they tend to go a bit soggy too. If you do want to add some veggies I suggest to add it the next morning on top of the chicken mixture.

You are more than welcome to add some finely chopped red onions or green peppers or any other salad veggies you like but this combination with just salad leaves is perfect for me. Plus this allows me to prepare everything the night before up to this point, put it in the fridge and just add the fresh leaves the next morning.

I add 1 cup of fresh rocket leaves as the peppery taste goes so well with the curry chicken. I just place it on top of the mixture and don't mix it in for 2 reasons: firstly it doesn't really touch the saucy chicken so it will stay fresh and crisp until lunch time and secondly, I just grab a plate and turn the whole thing over and have a beautiful salad of green leaves on the bottom and my curry chicken mixture on top.

The quantities used are just an estimate. Salads are really hard to get wrong. Use what you have in the fridge and in the amounts you feel like.