Frying Pan Frittata

Serves: 4

Ingredients:

• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, finely diced
• 1/2 long red chilli, finely diced
• 1/4 red capsicum, finely diced
• 4 mushrooms, thinly sliced
• 1/2 cup baby spinach
• 1/4 cup ricotta cheese
• 6 eggs, lightly beaten

Method:

• Heat one tablespoon of rice bran oil in a heavy based skillet over a medium heat and sauté the onion, celery and garlic for 2-3 minutes until it has softened
• Add in the capsicum, chilli and mushrooms for another 1-2 minutes until the mushrooms start to soften
• In a mixing bowl lightly beat the eggs and stir through the ricotta cheese until well combined
• Add in the contents of the skillet and the baby spinach and stir until well mixed
• Pour the mixture into the skillet and turn to medium heat and cooked for about 5 minutes until golden on the bottom
• Remove the skillet from the stove and place under your griller at a medium-high heat and grill the top for about 3-5 minutes until the eggs are cooked through and it is golden on top.

Recipe Notes:

• Picture shows served with some grilled bacon eyes
• Store covered in the fridge to use within 2 days
• This is not a freezer friendly recipe
• Other vegetables that may be considered to add are; diced tomato, corn kernels, shredded kale/silverbeet, leek, grated carrot, grated sweet potato, cauliflower, broccoli.
• You could also add shredded ham or chicken or diced bacon to the mixture also
• If you prefer your frittata cheesy add in up to 1 cup of grated cheese into the mixture.

  

Spinach & Feta Mini Quiches

Makes: approximately 36

Ingredients:

• 3 sheets shortcrust pastry, defrosted
• 250g frozen spinach, defrosted
• 200g feta cheese, diced or crumbled
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 1 tablespoon minced garlic
• 6 eggs, lightly beaten
• 1/2 cup natural yoghurt

Method:

• Preheat the oven to 180 degrees Celsius
• Place all the ingredients except eggs and yoghurt into a large mixing bowl and mix well
• In a separate mixing bowl crack all the eggs and add theyoghurt and salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused.
• To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well.
• Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly once cooked to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Spinach Mushroom & Tomato Quiche

Makes: 1 large quiche

Pastry Ingredients:

• 250g plain flour
• 125g butter, chilled and finely chopped
• 1 egg, chilled

Filling Ingredients:

• 6 eggs, lightly beaten
• 300ml sour cream
• 1/2 cup wholemeal plain flour
• 1 tablespoons minced garlic
• 150g baby spinach
• 3 tomatoes, thinly sliced
• 6 medium mushrooms, thinly sliced
• 1 cup grated cheese

Method:

• To prepare the pastry, process the flour and butter with a pinch of salt in the food processor until it resembles breadcrumbs.
• Whisk the egg into 1 tablespoon of cold water then add to the food processor and blend until you get a large dough ball.
• Turn the dough onto a clean lightly floured surface and knead to bring together then form in a disc shape, wrap in glad wrap and place in the fridge for 2 hours
• Preheat your oven to 180 degrees Celsius and lightly grease a quiche tin
• Roll the pastry out to approximately 3mm thick and then place the pastry in the prepared tin, gentle push the corners down
• Trim the top of excess pastry and then line with baking paper and fill lining with baking bead.
• Blind bake the pastry shell for 15 minutes
• To prepare the filling, whisk together the eggs, sour cream, flour and garlic until well mixed
• Fold through all the other ingredients until well combined
• Pour the mixture into the pastry case, I will appear to be too much filling but the vegetables will cook down
• Bake for 35-45 minutes until golden brown and the filling has set.

Recipe Notes:

• Store covered in the fridge and to be consumed within 2 days
• This recipe is freezer friendly, the cooked quiche is to be consumed within 30 days
• For a non-vegetarian alternative you could add in some diced bacon, shredded ham or even chopped left over roast chicken
• You can use defrosted store bought shortcrust pastry if you prefer, but it will still need to be blind baked

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Pumpkin and Cherry Tomato Mini Quiches

Makes: 36

Ingredients:

• 3 sheets frozen shortcrust pastry, defrosted
• 100g pumpkin, finely diced
• 1 punnet cherry tomatoes, diced
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 6 eggs
• 1/2 cup milk

Method:

• Preheat the oven to 180 degrees Celsius
• Place all the ingredients except eggs and milk into a large mixing bowl and mix well
• In a separate mixing bowl crack all the eggs and add the milk and salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused. To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well. Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mini Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Vegetable Slice
Serves: 6

Ingredients:

• 2 carrots
• 1/2 leek
• 1 zucchini
• 1 small sweet potato
• 1 small onion
• 1 red capsicum
• 3 spring onions, including green portion
• 3 rashers bacon, rind removed (optional)
• 1 cup ground rice
• 2 teaspoons baking powder
• 1 tablespoon minced garlic
• 12 eggs
• 3/4 cup rice milk

Method:

• Preheat your oven to 180 degrees Celsius and grease and line a 20-22cm square baking tray/tin.
• Peel vegetables that require peeling then finely dice all vegetables to about 3/4cm cubes.
• Dice the bacon and place in a large mixing bowl with the diced vegetables.
• Stir through the ground rice and baking powder until all the vegetables are well coated.
• In a mixing jug whisk together the eggs, milk, garlic and salt & pepper to taste until well combined then pour over the coated vegetables until well combined and all vegetables are coated in the egg mixture.
• Pour into the prepared tray and then bake for 45 minutes or until golden and set.

Recipe Notes:

• Ground rice can be replaced with plain flour
• Rice milk can be replaced with any type of milk and 1 cup of grated cheese can a also be added if preferred.
• To be stored covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Caramelised Onion Tartlets
Makes: 9

Ingredients:

• 2 sheets frozen shortcrust pastry, defrosted
• 30g butter
• 1 large onion, thinly sliced
• 2 shallots, thinly sliced
• 1/2 leek, thinly sliced
• 2 teaspoons brown sugar
• 1/2 teaspoon dried thyme
• 1/4 cup grated parmesan cheese
• 6 eggs, lightly beaten
• 1/2 cup thickened cream
• Salt & pepper to taste

Method:

• Grease very well 9 muffin cups and cut the shortcrust pastry to line 9 muffin cups Note: If you cut each sheet of shortcrust into quarters and cut off the excess so it is level with the muffin tray, knead the excess and roll out for the 9th cup
• Heat the butter in a large non-stick frying pan over medium heat, add the onion, leek and shallots and cook for 10 minutes
• Add the brown sugar and cook for a further 5-10 minutes until the mixture is caramelised, then stir in the thyme, salt and pepper and set aside to cool slightly
• Preheat oven to 180 degrees Celsius
• Place parmesan, egg and cream in a bowl and whisk to combine, then add the onion mixture into the egg mixture and combine very well
• Pour the mixture evenly between the pastry cups ensuring they all get an equal amount of the onion filling
• Bake for 20 minutes or until set and golden on top. Serve warm or at room temperature.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bacon & Mushroom Mini Quiches
Makes: approximately 48

Ingredients:

• 4 sheets frozen shortcrust pastry, defrosted
• 1 onion, finely chopped
• 200g mushrooms, finely chopped
• 200g diced bacon
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 12 eggs
• 150g sour cream

Method:

• Preheat the oven to 180 degrees Celsius.
• Place all the ingredients except eggs and sour cream into a large mixing bowl and mix well.
• In a separate mixing bowl crack all the eggs and add the sour cream with salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined.
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused. To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs.
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well. Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl.
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

All Day Breakfast Quiche
Makes: 1 large quiche

Ingredients:

• 1 1/2 sheets frozen shortcrust pastry, defrosted
• 1/2 zucchini, thinly sliced
• 1 small red onion, diced
• 2 rashers bacon, rind removed and diced
• 1 tomato, halved and sliced
• 3 mushrooms, thinly sliced
• Handful baby spinach, roughly chopped
• 200g sour cream
• 3/4 cup grated cheese
• 6 eggs, lightly beaten

Method:

• Preheat oven to 180 degrees Celsius and grease your quiche tin.
• Knead your defrosted 1 ½ sheets of shortcrust pastry together until into a smooth pastry ball, then roll out big enough to cover your quiche tin and line the tin with pastry, use a knife to trim the pastry to align with the top of the tin
• Prepare to blind bake by placing baking paper in the pastry case and fill with baking beads and blind bake the crust for 10 minutes.
• While the crust is baking prepare the remaining ingredients and mix well.
• In another bowl mix the sour cream, cheese and eggs, lightly whisk, if you think the consistency is too thick add a dash of milk.
• Once the pie crust comes out of the oven remove the baking beads and baking paper and fill the pie crust with the vegetables packing in well. Pour the egg & sour cream mixture evenly over the top.
• Bake in the oven for 30-40 minutes until the egg mixture is set and golden.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.