savoury tart

The best quiche in the world

30/10/2017 0 Comments
Since my mom gave me this recipe, I’ve been the biggest quiche snob in the world, and haven’t found a restaurant whose quiche comes close to my moms!
The great thing about quiche, is you can put anything you want in it. Customize your little heart out!!
PS: This recipe is low-carb (depending on the fillings you choose)
  • Time: 60 Minutes
  • Serves: 6 People
  • Additional: Easy-Medium
To be completely honest with you, if you’ve never worked with filo pastry before, this may be a little time consuming, but it’s super duper worth it!

What you’ll need (for one large quiche or 6 muffin-sized quiches)

  • 1 Roll of Filo pastry (It’s healthy and really lightens it up a bit)
  • 2 Tbspn melted butter
  • 250 ml Cream
  • 250 ml Cream cheese (at room temperature)
  • 3 eggs
  • Salt & Pepper for taste
For the filling: (you can really add whatever you want, but here are a few options)
  • Bacon, butternut, basil, feta and cashew (my husbands favourite)
  • Spinach, onion, feta and mushroom
  • Biltong, cheddar and peppadew
  • smoked chicken, sun-dried tomatoes, pumpkin, feta and toasted pumpkin seeds

quiche recipe

What to do:

  • Defrost the Filo-pastry according to instructions on the box. Roll them out flat and cover with a damp towel, to prevent it from drying out.
  • Preheat oven to 180C
  • Spray the muffin tin or tart pan with Spray-and-Cook
  • In a mixing bowl: mix cream, cream cheese and eggs with an electric mixer (or by hand) and add salt and pepper.
  • Lay a sleeve (cut in half/quarter) of filo-pastry in the pan/s and brush with some melted butter. Repeat until there is a 3-4 layer thick base.
  • Pour the cream-custard into the pan/s
  • Add filling ingredients (I’ve found that it is better to add filling after custard was poured into pans, not before)
  • Bake until golden and set. (40-50 minutes for a large quiche, 30 minutes for muffin size)

Serve as a light meal with salad




Specific fillings:

1. Bacon & butternut:

  • Dice butternut in 1cmX1cm pieces, lay on a flat baking tray and drizzle with olive oil. Bake at 180C for 10-15 minutes, or until soft. Keep an eye on it, as it can burn quickly.
  • Cook bacon (5minutes in oven at 180°C) and dice in 1cm pieces
  • Chop 3-4 basil leaves finely.
  • Add butternut, bacon, basil, feta and cashew nuts to cream filling

2. Spinach & Feta:

  • Clean Spinach and cut into strips. Clean and cut mushrooms
  • Dice onion
  • In a pan, heat 10 ml cooking oil. Cook onion until soft.
  • Add spinach to onion and cook until wilted down. Add salt and pepper to taste.
  • Remove from heat.
  • Add onion, spinach, feta and mushrooms to cream filling.

3. Biltong, cheddar & peppadew:

  • Buy Beef biltong that is still quite wet and has some fat (it dries out while cooking)
  • Have it sliced very thinly
  • Grate a handful of strong cheddar
  • Slice 3-4 peppadews finely
  • Add biltong, cheese and peppadew to cream filling

Noeline Phillips

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