GLUTEN-FREE CARAMELISED ONION, BACON AND BLUE CHEESE
15ml olive oil
2 onions, halved and sliced
250g bacon, cooked and diced
125g blue cheese, crumbled
4 eggs, slightly beaten
125ml potato flour
200ml grated mozzarella
60ml grated Parmesan
salt and pepper
Preheat oven to 180°C. Grease an ovenproof baking dish.
Heat the oil in a pan, add the onions and brown over medium heat, stirring frequently. Add the honey and allow to cook over a low heat for 10 minutes.
Remove and arrange at the bottom of the baking dish, followed by the bacon and dotted with half the blue cheese.
Combine the eggs, milk, potato flour and cheeses and whisk well. Add seasoning.
Pour over the onions and bacon mixture. Dot with the remaining blue cheese.
Bake for 20-30 minutes, until set and not wobbly.
GARDEN VEGETABLE AND GOAT’S CHEESE
4 courgettes, sliced
1 yellow pepper, cubed
1 small broccoli, cut into florets
300g butternut, cut into small cubes
2 medium sweet potato, cut into small cubes
200g button mushrooms, halved
30ml olive oil
3 sprigs of thyme, leaves
200g goat’s cheese, crumbled
125ml cake flour
5ml baking powder
10ml Dijon mustard
250ml grated cheddar cheese
2 tomatoes, sliced
Preheat oven to 180°C. Grease an ovenproof dish.
Place prepared vegetables in a roasting pan and drizzle over the olive oil. Add the thyme leaves and season with salt and pepper.
Roast for 15-20 minutes, until vegetables are tender. Remove and cool.
Roughly crumble the goat’s cheese into the vegetables.
In a bowl, whisk together the eggs, milk, flour, baking powder, salt, mustard and cheese. Add the roasted vegetables and mix gently to combine.
Pour the mixture into the prepared dish, place tomato slices on top and bake for 20-30 minutes until set.
SPINACH AND CHORIZO
225g chorizo, diced
1 red onion, diced
1 clove of garlic, crushed
1 red pepper, diced
5ml dried oregano
100g baby spinach
1 tomato, deseeded and diced
125ml cream or milk
100ml cake flour
125ml grated cheddar
125ml grated Parmesan
Heat the oil in a frying pan and fry the chorizo, onion, garlic, red pepper and oregano for a few minutes.
Remove from the heat and stir in the spinach and tomato.
Combine the eggs, cream, flour, cheeses and seasoning and whisk well.
Add the chorizo mixture to the eggs, pour into the prepared dish and bake for 20-30 minutes, until set.
SMOKED TROUT AND ASPARAGUS QUICHE
5 baby leeks, finely sliced
5ml chopped garlic
100g asparagus, sliced
1 lemon, zest and juice
100g smoked trout, roughly chopped
250g tub of cream cheese
a pinch of salt
Heat the butter and oil in a frying pan over medium heat. Fry the leeks, garlic and asparagus for a few minutes.
Add the lemon zest, black pepper and smoked trout. Cook for a minute and remove from the heat.
Add the lemon juice. Arrange in the prepared dish.
Whisk together the rest of the ingredients and pour over the trout and asparagus filling. Bake for 20-30 minutes, or until set.
CHEESE AND TOMATO QUICHES
Makes 8-10 muffin size or a 20cm pie plate
10ml olive oil
1 leek, sliced
80ml sundried tomatoes
125ml grated mozzarella cheese
125ml grated cheddar cheese
80ml grated parmesan cheese
100g feta cheese, crumbled
60ml chopped basil
Preheat the oven to 180°C Heat the oil and gently fry the leek until soft.
Put the tomatoes, milk and eggs in a processor and process until smooth.
Add the flour and salt and blend until smooth.
Combine with the cooked leek, cheeses and basil and mix well.
Divide the mixture into very well greased muffin cups or a 20cm greased pie plate and bake for 20-30 minutes until cooked through.
Loosen the edges with a knife and turn out while still warm.
These puff up quite a lot when baking, then settle after being removed from the oven.