These mini quiches are filled with a combination of delicious flavours and are super easy to make. Perfect for a light snack or a picnic treat served with a green salad.
TO DRINK: Springfield “Wild Yeast” Chardonnay 2006, a most unusual unwooded chardonnay, broadly flavoured with intriguing character.
Recipe by Anna Montali
Assisted by Nomvuselelo Mncube
Photographs by Graeme Borchers
Baby marrow, pepper and spinach quiche
Ingredients
SHORTCRUST PASTRY
- 120g (1 cup) cake flour
- pinch of salt
- 60g butter
- 30ml (2 tbsp) water
FILLING
- 3 baby marrows, finely grated
- 1 red pepper, seeded and finely chopped
- 1 green pepper, seeded and finely chopped
- 4 large eggs, lightly beaten
- 250ml (1 cup) milk
- 100g baby spinach, finely chopped
- 100g Cheddar
- salt and freshly ground black pepper, to taste
Instructions
To make the pastry, use your fingertips to work together the flour, salt and butter until the mixture resembles fine breadcrumbs. Add the water, mixing until the dough comes together. Knead until smooth on a lightly floured surface, then wrap in plastic wrap and refrigerate for 10 minutes.
Preheat the oven to 180°C.
Roll out the pastry and line 6 large muffin cups.
Combine all the filling ingredients in a bowl and season. Divide the filling between the pastry cases and bake until set and golden, about 20 minutes. Serve hot with a green salad.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
