Quiche Me Quick

When it’s sunny and days can be spent on the beach with a book, there’s no time to linger in the kitchen. Quick, easy meals like these help you enjoy your day without stress.

Having a few vegetarian recipes in your arsenal is always a good idea, especially when on holiday. I find we need something “fresh”, and that’s when these tips and recipes can inspire you to create vibrant, seasonal dishes.

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MUSHROOM AND CASHEW QUICHE

(8 servings)

1 roll flaky pastry

Roll out a length of flaky pastry onto a floured board. Using a rolling pin, roll out to generously cover a quiche pan. Trim the edges, leaving a 1-inch overhang. Do not trim the pastry, as it will shrink when baking.

Prick the bottom a few times. Line with baking paper and cover with rice (for blind baking)
Bake in a pre-heated oven 220֩C for 15 minutes on the lowest oven shelf.

Remove from the oven and set aside.

FILLING:

OPTIONAL ADDITIONS

METHOD:

1. Sauté the onions in butter until golden and caramelised. This does take a little while, but it’s worth it. While the onions caramelise, chop the mushrooms and herbs to keep busy.
2. Add the mushrooms one punnet at a time; stir-fry.
3. Once the mushrooms are cooked, add the brandy and flambé until the alcohol has evaporated.
4. Season with salt and pepper.
5. In a separate bowl, add the cream and chopped Brie cheese. Microwave until the brie has melted and the cream is warm. Let stand until cooled enough to add the eggs. Using a whisk, add the eggs and beat well into the mixture. Season with a little pepper.
6. Add the mushrooms to the cream and pour into the prepared crust.Sprinkle the cashew nuts over the quiche.
7. Bake in a moderate oven at 180 °C on the lowest oven rack for 30 minutes. If the crust becomes too golden, cover with tin foil, shiny side up.
8. Remove from the oven and serve at room temperature with a delicious garden salad.

These recipes can be prepared a day in advance, making holiday meal planning easier and more relaxed for casual entertaining. You can also refrigerate the quiche overnight and reheat gently before serving.

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SUMMER SALAD:

During this festive season, spruce up your salad with a small punnet of selected edible flowers; it looks pretty and lifts an ordinary salad a few notches. Add steamed asparagus (one bunch goes a long way in a salad).

Make a simple salad using a selection of green leaves and peppery rocket. Just add a few slices of seasonal fruit. Pair it with the quiche or roasted tomatoes for a well-rounded holiday meal that feels festive and satisfying. Consider adding toasted nuts, crumbled cheese, or a tangy vinaigrette to customize your salad.

Blue-veined cheese complements tangy fruit better than feta.

Adding berry coulis to a vinaigrette adds zing.

Add a few caper berries; they're a hit. I always have a bottle in the fridge and use them liberally to impress.

A selection of herbs on the windowsill, in full afternoon sun, is an excellent way of always having fresh herbs for garnishing and seasoning. After the holidays, plant them out, and if you're lucky, you'll have a flourishing bush by next year.  I am not that lucky; my Rosemary bush from last year is in a sorry state.  But I will persevere.

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ROASTED ROSA TOMATOES

Rosa tomatoes are easy to prepare. Just line a baking tray with baking paper. Spread a punnet of Rosa tomatoes onto the surface. Cover with a generous splash of olive oil, a generous sprinkle of ground cumin, a swirl of Balsamic vinegar, and chopped herbs of your choice. Bake in a preheated oven for 20 minutes. Remove from the oven and use in Pomodoro pasta sauce. Add to bolognese sauce and use in salads. Garlic and chili may be added. Garnish with Basil pesto, fresh leaves, or both. Serve with pasta of your choice.

Keep a triangle of Parmesan cheese on hand to scrape over pasta dishes, salads, grilled asparagus, or steamed vegetables.

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CRAYFISH SEASON

For us, it is open season for harvesting crayfish; many holidaymakers have licenses, and a catch of four can land up on your table.

We steam our crayfish in a pot of boiling salty water for 15 to 18 minutes, depending on size, until the crays are bright red.

Remove from the pot, break off the feelers, and hang them (upside down) up on the line using a washing peg until all moisture has run out. Refrigerate until supper time, then serve with lemon, ground black pepper, and garlic butter. We like them the plainer, the better. Dining in the garden is where one enjoys a steamed crayfish the best, or on the beach, of course. 

Dig up an old linen tablecloth, pick a fragrant flower and pop it into a cup. Voilà, you have a charming, festive centrepiece that will make your table feel special.

Bon appetite