MINI CHICKEN, MUSHROOM AND CHEESE QUICHE
Quantities enough to full a 12 hole muffin pan.
diced cooked chicken
diced mushrooms
grated cheese of your choice
herbs and spices to taste
2 eggs, beaten with 100 ml milk and 250 ml cream, add salt and pepper to taste

Mix the chicken, mushroom and cheese. Spoon into a sprayed muffin tin. Divide the egg mixture over the chicken, mushroom and cheese mixture. Bake at 180°C for 20-30 minute until cooked and brown.
Photo: Jo Lubbe

SPINACH, HAM AND MUSHROOM QUICHE
1 cup chopped onion
1 cup fresh mushrooms, sliced
1 tablespoon vegetable oil
1 bunch spinach, steamed until tender and well drained then chopped
2/3 cup fully cooked ham, chopped
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese (I used 1/2Cheddar and 1/2 Mozerella cheese)
3/4 tsp mustard powder
Season with salt and pepper

In a large skillet, saute onions and mushrooms in oil until tender.
Add spinach and ham; cook and stir until the excess moisture is evaporated.
Cool slightly.
Beat eggs; add cheese and mix well.
Stir in spinach mixture, salt and pepper and mustard powder; blend well.
Spread evenly into a greased 9-in. pie plate or quiche dish.
Bake at 180°C for 40-45 minutes or until a knife inserted in center comes out clean.
Recipe and photo: Amanda Conradie

BANITSA – BULGARIAN CHEESE PIE
Had a delicious traditional Bulgarian dish. Would be good as a side dish with a braai too.
1 package of puff pastry (garlic and herb flavour)
5 large eggs
1 cup plain yoghurt (Bulgarian yoghurt is the best, if you can find it! Greek will also work well. Full fat or low fat yoghurt works best; avoid nonfat if you can.)
1 teaspoon baking powder
375 g Bulgarian feta cheese, rinsed
½ cup sunflower oil (canola or grapeseed oil will work, too)
pinch of salt
Preheat oven to 170 ºCelsius.

Using about 1-2 teaspoons of oil, grease the bottom and sides of a deep-lipped large pan.
In a large mixing bowl, beat the eggs. Use your (clean) fingers to crumble the feta cheese over the eggs.
Some of my friends who taught me to make banitsa prefer to shred their cheese with a cheese grater. It really doesn’t matter; I prefer to crumble it with my hands and have fewer dishes to wash. Just make sure you don’t have any huge chunks. Half an inch and smaller is ideal.
Add the yoghurt, oil, baking powder, salt and whisk together until everything is blended. The batter will be lumpy because of the cheese.
Don’t try to break up the lumps of cheese. That is part of what makes banitsa so delicious!
Open the package of dough, from its plastic wrapper. Carefully unroll it on your countertop and roll out, cut into 3 pieces. Layer in dish with a third of mixture in between pastry.
Bake for about 45 minutes or until golden brown.
Recipe:Claire Grobbelaar
Photo:  Elize de Kock

BOTTERSKORSIE GEROOKTE HAM EN FETAKAAS QUICHE
Ek het vanaand ‘n botterskorsie, gerookte ham en fetakaas quiche vir aandete gemaak. Ek het dit saam met ‘n avo salsa bedien.
Die vulsel is vir twee quiches.
Kors:
1 pak cream cheese and chives kips, fyn gedruk
250 ml gerasperde koue botter
250 ml koekmeel
Meng die bestanddele saam en druk die deeg in ‘n gesmeerde quiche pan, ongeveer 30 cm.
Vulsel:
500 g botterskorsies, in blokkies gesny
250 g gerookte ham, in blokkies gesny
5 ml knoffel
5 ml bruinsous poeier
1 ui gekap
250 ml room
1 blikkie sweetcorn
4 wieltjies fetakaas in blokkies gesny
6 eiers

Braai ui tot sag, voeg knoffel en bruinsous poeier by en braai 30 sekondes.
Roerbraai botterskorsies tot sag.
Voeg die uiemengsel, ham, fetakaas en sweetcorn by.
Meng die eiers en room saam, voeg dit by die bottetskorsiemengsel.
Gooi mengsel in kors.
Daar het nog vulsel oorgebly wat ek in ‘n ekstra tertbak gegooi het.
Voorverhit die oond teen 180°C en bak vir 45min.

Ek het dit saam met avo salsa bedien.
3 avos, in blokkies gesny
125 ml matige peppadew peper salsa
Meng alles saam.
Resep en Foto: Elna Erasmus

HOT SPINACH CHEESECAKE
60 g butter
250 ml crushed savoury biscuits (salty cracks)
250g bacon pieces
1 onion, chopped
250 g cottage cheese
125 g feta Cheese
200 ml mayonnaise
4 eggs, lightly beaten
30 ml parmesan cheese

Preheat oven to 180°C. Melt butter, add crumbed biscuits & mix well. Press into a 20 cm loose bottom cake tin. Let it chill.
Boil/Steam spinach until tender, drain very well & chop roughly. Fry bacon & onion. Combine all cheese except Parmesan, mix till smooth, add Mayonnaise and eggs and beat well. Add spinach and bacon.
Pour into prepared pan. Bake for 50 – 60 minutes until until golden brown. Sprinkle with Parmesan before serving (optional).
Notes:
I rather top with cheddar cheese before baking.
Due to onion allergy I leave out the onion & sometimes add green pepper. I have also made it with broccoli instead of spinach but prefer spinach.
Photo: Surine Joubert

SIMPLE SAVOURY TART
Tart filling:
Table spoon of olive oil
2 medium white onions
450 g rosa tomatoes
350 g mushrooms (I used portebellini but any will do)
half teaspoon of each of these (dry herbs: mixed herbs & sweet basil, cracked black pepper and salt)
Other:
400 g ready to use puff pastry (thawed)
Olive Oil Spray and Cook
100 g mozzarella cheese
180 g boerenkaas cheese

Braise onions in olive oil until golden brown add rosa tomatoes for 5 minutes until skin crack, but keep shape of tomatoes. Add dry herbs, salt and pepper and stir in with onions and tomatoes then add mushrooms for 5 minutes. Set aside to cool.
Roll out the pastry into any shape you desire. I used a round tart ceramic bowl which I lined out with foil. Coat with spray and Cook and line out tart pan out with the pastry.
Grate mozzarella and lay it evenly over the pastry. I like this because it adds extra flavour and creates a barrier between pastry and filling.
Evenly lay the tart filling over the mozzarella cheese.
Grate the boerenkaas and arrange over the filling.
Put in a pre-heated oven on 180 degrees C for 20-25 minutes / until visible pastry on the side is golden brown.
Put oven on grill for 2 minutes just to get the cheese on top of tart is golden. I kept this one in for a minute too long but 2 mins should do.
Pictures and recipe: Chani Macauley

MAALVLEIS, SPINASIE EN FETAKAAS QUICHE
Ek het vanaand vir die eerste keer ‘n quiche gebak vir aandete.
Kors:
1 pak Bacon Kips, fyn gedruk
250 ml gerasperde koue botter
250 ml koekmeel

Meng die bestanddele saam en druk die deeg in ‘n gesmeerde quiche pan, ongeveer 30 cm.

Vulsel:
500 g maalvleis
5 ml knoffel
5 ml bruinsous poeier
1 ui gekap
250 ml room
1 blikkie sweetcorn
4 wieletjies fetakaas, in blokkies gesny
300 g spinasie
6 eiers

Braai uie tot sag, voeg maalvleis by en braai tot bruin, voeg knoffel en bruinsous poeier by en braai vir 5 min.
Roerbraai spinasie tot sag, dreineer die water. Ek het die ekstra water uit gedruk. Voeg die spinasie, fetakaas en sweetcorn by die maalvleis.
Meng die eiers en room saam voeg dit by die maalvleis mengsel.
Gooi mengsel in kors.
Daar het nog vulsel oorgebly wat ek in ‘n ekstra tertbak gegooi het.
Voorverhit die oond teen 180°C en bak vir 45 min.
Foto en resep: Elna Erasmus

QUICHE MET KAASBESKUITJIE KORS
Vir die basis het ek twee kaasbeskuitjie/cheese straw resepte gemeng. Die hoof resep is uit Huisgenoot wensresepte 2 en dan het ek bestanddele van die cheese straw resep soos uitgesaai op The Pioneer Woman ook ingewerk. Hoeveelhede is aangepas om twee terte te maak.
Hierdie resep lewer twee groot Quiche terte
Kors:
3 koppies gerasperede cheddar kàas
1½ (groot) pakke kaas en uie skyfies
1.5 koppies ongesifte koekmeelblom
150 g botter
1.5 teelepel mosterdpoeier, opsioneel, kan ingooi na smaak
1.5 teelepel cayenne pepper, opsioneel, kan ingooi na smaak

Ek het alles gemeng in voedelsverwerker.
Verdeel deeg in twee oondvaste bakke wat met iets soos spray and cook gespuit is. Versprei deeg mooi in bakke.
Voorverhit oond tot 200°C.
Bak kors vir so 10 min.
Haal uit oond en smeer bietjie eier op die kors en sit terug in oond vir kort rukkie, ek het dit gedoen net om seker te maak die eiermengsel wat later oor vulsel gegooi word nie kors pap maak nie.

Vulsel:
2 opgesnyde uie
2 pakkies spekvleis (bacon bits)
1 pakkie sampioene, opgesny
1 groot pak baba spinasie

Braai uie in bietjie olie.
Sodra uie bruinerig begin braai, voeg spekvleis by en braai tot amper gaar.
Voeg sampioene daarby en die pak baba spinasie. Braai tot droog en alles gaar.
Verdeel die vulsel tussen die twee quiche terte.
Maak nou ‘n eier mengsel aan om bo-oor te gooi.

Eiermengsel:
7 eiers
3/4 groot (500 ml) houer room
1 koppie kaas
Klits alles saam en gooi dit oor die vulsel wat in quiche korse is.
Bak teen 180°C tot eiermengsel gestol het.
Bedien saam slaai.
Foto: Erika Foot
Resep geplaas deur Erika Foot

JOHANNA SE SOUTTERT
2 groot uie
250 gr viennas
250 gr russians
250 gr bacon
8 eiers
300 gr kaas

Sny uie in blokkies en braai in bietjie margarien of olie tot glanserig.
Sny bacon in stukkies en braai lekker crispy, gooi dan uie by.
Sny viennas en russians fyn en gooi die by bacon en uie mengsel.
Gooi mengsel in gesmeerde panne.
Klits eiers en meng dit in die pan met die bacon mengsel.
Gooi bietjie kaas oor en meng dit ook saam in die mengsel.
Gooi die oortolige kaas bo-oor en bak in die oond op 180 grade C vir so 45 min of tot gaar.
Foto en resep: Johanna Zwiegelaar

FRIKKADEL EN KEKERERTJIE SOUTTERT
1 rol gevriesde pofdeeg
500 g maalvleis vir frikkadelle van jou keuse
1 blikkie kekerertjies (chickpeas)
‘n halwe rooi soetrissie, opgekap
‘n halwe groen soetrissie, opgekap
200 g gekapte sampioene
1 pakkie potato bake van jou keuse
200 ml melk
2 eiers

Vir die frikkadelle het ek hierdie maklike en vinnige mikrogolf resep gebruik. (http://www.foodloversrecipes.com/20…/…/lekker-frikkadelle-3/) maar jy kan maak net wat jy wil. Maak net klein frikkadelletjies.
Braai die sampioene en soetrissies in ‘n bietjie olie vir ongeveer 5 minute en hou eenkant. Geur liggies met sout en peper. Onthou die potato bake wat gaan bykom is reeds sout.
Voer ‘n groterige vlak oondbak wat met ‘n kleefwerende middel gespuit is, met die deeg uit en rangskik die frikkadelle daarop. Strooi die gedreineerde kerkerertjies oor die frikkadelle en sorg dat hulle al die opening vul.
Strooi die soetrissies en sampioene eweredig bo-oor alles. Meng die melk, potato bake en eiers deeglik en giet oor die inhoud van die bak.
Bak by 180ºC vir ongeveer 30 minute tot die eiermengsel gestol het.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete