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A Quiche for all seasons…

The mornings are becoming lighter later and the nights darker earlier… something tells me winter is coming, so with this in mind I’ve been working on yummy, but healthy winter meals.

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For the first installment Quiche was the idea that sprung to mind… no actually I guess it came to mind due to an order I received for some spinach and feta mini quiche’s. So it got me thinking, that actually depending on what you mix together you could make a quiche for every season. Summer you can enjoy it hot or cold with a salad and winter you can enjoy it with some warm veg, either way a really great lunch or dinner option and the great thing about it is you can literally pair any variety of ingredients together.
 
I have made these variants so far:
Baby spinach and feta
Baby spinach, bacon and feta,
Baby spinach, mushroom and feta.
As you can see I haven’t really ventured away from the spinach, partly because it’s a great green super food, but also because it gives such a great flavor. I like to use the Simonsberg Black Pepper Feta and the small leaf baby spinach also called English spinach.

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I must say I rather like the idea of the mini options as it assists with portion control – something I think we are all guilty of, if or when we are faced with a huge bowl or plate of anything. Again I slightly altered the recipe by using either wholewheat crust or making them crust-less and sub. the cream or milk (depending on your recipe) with low calorie coconut milk. This also gives the quiche a nice light flavor and seems to cut away a great deal of the oily/fattiness some times associated with quiche.

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I know I speak for myself when I say that quiche has often received a rather bad identity due to it’s egg like consistency and although it kind of is a loaded scrambled poached egg… if made correctly doesn’t need to be that way. I know when I heard quiche or saw it served at functions I would already feel poorly. I mean anyone who know’s me, know’s I’m not a great egg fan, and only very recently started eating it more regularly; not to mention trusting others to make it for me.

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So whats the secret… there isn’t one really, but I guess using a good mozzarella is a start. Yip you heard me… I add a bit of this gooey cheese into my mixture to act as a binding agent, that way I require far less eggs – results: a far less egg like quiche. The other key is to ensure that your other ingredients are more in quantity to the number of eggs used eg: 4 eggs to 5 or 6 cups of whatever ingredients you prefer… I’m sure you get what I mean.
 
I would love to hear what you enjoy in your quiche, and if you prefer to have it hot or cold, in winter or summer.  If you have any great winter dishes you’d like to share or that you would like me to try, send those over as well.
 
Happy Baking

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