Lightly boil veges like sweet potato, zucchini, potatos or pumpkin cut in cubes 2×2 cm with some salt.
Cook, strain and dry.
Lay out veggies on the bottom of a casserole dish, to a thickness of 2cm thick layer.
Top mixture
250g neufchâtel cheese
4 eggs
150 gms cream
150 gms sour creme
Blend together well, and season including herbs such as parsley or basil or lemon pepper, vegetta all to taste. Pour over vegetables and sprinkle with grated cheese such as tasty.
Bake on 160 to start and after 20 mins reduce to 140 until golden brown.
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Option 2
Add soft tip asparagus or spinach to the dough recipe below.
5 eggs beaten, 1/3c milk
150 gms cream
300 gms sour cream
Seasoning
Lots of garlic
Other seasoning to taste
1/2 c grated cheese, save some for sprinkling on top
Once all of this is blended add either precooked spinach or can of asparagus tips.
Can have sliced tomato on top
Quiche
Dough
200g self raising floor
100 gms unsalted butter
1 egg yolk
Icy cold water
Chop soft butter with flour and make a crumble. Then add egg yield and icy cold water and make dough. Roll out the dough to a thickness of 1/2 cm.
Put into quiche dish and press dough in tightly.
Bake shell for 10-12 mins in a preheated oven (180C) Can be done day before. (don’t bake it right thru). Make sure shell is cold prior to adding filling.
Rest of cheese – 3 eggs, ¾ c of sour cream and spinach.
Add lots of fresh garlic, and add dried garlic. Season with salt and pepper, vegeta, add 1 Tbsp self raising flour and mix together well.
Pour into base and sprinkle with grated cheese. Bake in oven for 35 mins on 180C
