“Seasons change, things rearrange and friends become strangers”- there has never been a time that this phrase has resonated with me so much. What started off as a slow shedding of ‘fat’ a.k.a useless people in my life has resulted in me being a lot lighter on my feet with less baggage on my back. While this hasn’t been an easy transition, I feel somewhat free and able to focus on people that really matter. Coming from me- your local foodie:-)- I highly recommend this diet.
I recently invited two girlfriends over for lunch and made a delicious quiche and a fresh salad. It was epic to say the least, and we topped off the afternoon with a bottle of bubbly- BLISSSSS!
Puff Pastry
I use pre-made frozen puff pastry. It’s probably better to make it yourself however if you are a busy person, take the easier route.
1. Defrost the pastry by leaving it to sit until it is soft. On a warm day, one hour is more than enough.
2. Unroll and place flat on a circular tray, cutting off loose hanging edges.
3. Blind Bake the pastry to prevent bubbles forming in the oven.
a. Pierce tiny holes in the pastry base with a fork
b. Place a sheet of wax paper on top of the raw pastry on the tray
c. Pour on two cups of raw beans
d. Bake in a pre-heated oven at 180 degrees for 10-15 minutes till slightly baked. The pastry should not be
browned or crispy at this stage, but more like a pan cake.
The Filling
You can use any filling that you like- within reason of course.
Ingredients
5 Eggs
½ Cup of Milk
2 Chicken Breasts chopped
½ Cup Spring Onions
250g Brown Mushrooms
½ Red Pepper
Feta
8 Cherry Tomatoes, halved
Honey, Olive Oil, Garlic, Ground Pepper,Salt
The Magic
1. Heat up some olive oil, enough to lightly fry the chicken till it is just cooked.
2. Add the ground pepper, salt to taste, garlic, mushroom, onions, and red peppers- lightly fry and keep mixing the ingredients.
3. Add some honey to make the mixture sweet-ish.
4. Add a ¼ cup of milk into the egg mixture and beat. Pour half the egg mixture onto the baked pastry.
5. Add all the chicken mixture evenly over the egg.
6. Crush the feta and spread evenly.
7. Pour the rest of the egg to cover the chicken mixture almost completely.
8. Cut the cherry tomatoes in half and spread over the top of the dish.
9. Slow bake at 150 Degrees Celsius for 45 min or until firm. Tip: Test by piercing all the way to the bottom of the quiche with a clean knife. It should come out without any raw egg on it.
Serve with a green garden salad with a few grapes and feta tossed in.
Enjoy with a real friend.
The Filling
You can use any filling that you like- within reason of course.
Ingredients
5 Eggs
½ Cup of Milk
2 Chicken Breasts chopped
½ Cup Spring Onions
250g Brown Mushrooms
½ Red Pepper
Feta
8 Cherry Tomatoes, halved
Honey, Olive Oil, Garlic, Ground Pepper,Salt
The Magic
1. Heat up some olive oil, enough to lightly fry the chicken till it is just cooked.
2. Add the ground pepper, salt to taste, garlic, mushroom, onions, and red peppers- lightly fry and keep mixing the ingredients.
3. Add some honey to make the mixture sweet-ish.
4. Add a ¼ cup of milk into the egg mixture and beat. Pour half the egg mixture onto the baked pastry.
5. Add all the chicken mixture evenly over the egg.
6. Crush the feta and spread evenly.
7. Pour the rest of the egg to cover the chicken mixture almost completely.
8. Cut the cherry tomatoes in half and spread over the top of the dish.
9. Slow bake at 150 Degrees Celsius for 45 min or until firm. Tip: Test by piercing all the way to the bottom of the quiche with a clean knife. It should come out without any raw egg on it.
Serve with a green garden salad with a few grapes and feta tossed in.
Enjoy with a real friend.
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| Chicken, Mushroom and Feta Quiche |
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| Serve with a fresh salad |
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