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In Healthy, Pastry, Recipe, Vegetables on
November 23, 2016

Spiral Vegetable Quiche

There are days when I really put effort into my food looking good, and then there are days where I really cannot be bothered and as long as food is edible, it gets thrown onto my dinner plate. Most days it’s the latter, which is why this blog isn’t as full of nice home cooked meals and recipes as it once was, but occasionally I do get moments of inspiration (especially if I’ve been on Pinterest for a little too long)!

For those who have followed this blog for a longer period of time, you’ll have noticed that the frequency at which I post, the types of recipes and posts I put up, style of writing etc has changed drastically from when I first started this blog. Whilst the blog started out being a place to document all my bakes and desserts, it has turned into a lot more of a collection of lunch dishes that I’ve been making as of late. In fact, as I’m quickly scrolling through the few posts I’ve written up this year, I have only posted one dessert recipe this whole year.

I’m still incredibly passionate about baking, and really enjoy whipping up a delicious dessert here and there, but of course the further I journey into adulthood, the less time I have for making these treats and saddingly, less calorie allowance for these too- these days, I’m finding that as much time is spent making these as it is trying to convince others to help finish them off!

As for cooking, it’s something I also enjoy and do much more regularly (hence the surplus of recipes on this blog) although it’s never quite as exciting as baking- a decorated cake is beautiful enough to photograph on a plain background but a plate of steamed veggies is not.

My cooking style isn’t too exciting either, in winter it’s often stews where I throw in whatever I feel like whereas in summer, it’s usually salads where I also throw in whatever I feel like. Which works half the time, and the other half….let’s just not talk about that!

But every once in a while, when I have a little time on my hands (i.e. the whole weekend) and I’m inspired to do something a little more creative than the usual, I do get up to some more exciting things in my kitchen. Such was the case with this beautiful spiral vegetable quiche, which I came across whilst browsing through recipes on Taste, and it was definitely something different to what I was originally looking for!

It’s actually much more simple than it may at first appear, and only requires a handful of ingredients, mostly veggies. I’m always looking for different ways to incorporate more veggies into my diet, to get my 5 serves (or more!) a day so this was perfect!

To get the nice spiral, you’ll need to thinly slice all of your veggies and cut them to a similar width. You’ll need either good knife skills or a nice sharp mandoline, or which I had neither, and once the veggies are all prepped, just roll, pour over the egg mixture and bake!The original recipe uses filo pastry as well, however I thought it would be slightly less fiddly without it (and it saved a trip to the supermarket) and it worked find with just the veggies.

It looks absolutely amazing when baked, although it did fall apart slightly when cut- next time I’d increase the amount of the egg batter used but I’m definitely not complaining. Now if only everything I cooked looked this good, I’d probably have much more to blog about! 🙂


Spiral Vegetable Quiche
Serves 8
Write a review
Prep Time
45 min
Cook Time
1 hr
Prep Time
45 min
Cook Time
1 hr
  1. 2 Large Eggs
  2. 1/2 cup milk
  3. 1/2 cup grated parmesan
  4. 1/2 cup shredded mozerella
  5. 3-4 large zucchinis
  6. 3-4 large carrots
  7. 2-3 large eggplants
  1. Preheat oven to 180C/160C fan forced. Combine the eggs, milk and cheeses in a jug. Season with salt and pepper. Pour into a 5cm-deep, 24.5cm round ovenproof dish.
  2. Slice the vegetables into thin slices lengthwise using a mandolin or vegetable peeler. Once the slicing is complete, check that they are roughly the same height and trim any edges to reduce the height as necessary.
  3. Roll a strip of zucchini into a tight spiral, followed by a strip of carrot and then eggplant. Continue alternating, forming a tight spiral. As the roll gets larger, you may find you need to use two strips of vegetable to complete the circle. Once the roll gets too large to handle easily on the bench, place in the centre of the filled crust. Continue arranging alternating layers of vegetables around the spiral until you reach the outer edge of the crust.
  4. Drizzle tart with olive oil and bake for 1 hour or until golden and set in the middle. Serve at room temperature.
Adapted from
Adapted from
Berry Nutritious
In Healthy, Pastry, Recipe on
October 29, 2015

Low Fat Spinach and Tuna Quiche

I’ve always shyed away from making quiches too often, because as tasty and convenient as they are, the amount of fat in the pastry makes the seemingly innocent snack, quite an unhealthy one. So when I recently came across a recipe card with my Mission Foods package which used a wrap as the shell instead of pastry, I was quite interested to see what the result was like.

The Mission Soft and Fluffy Wraps are a good size for making mini quiches, although my muffin cups were a little smaller than the recommended, so mine ended up being rather tall. Make a small incision and press into your muffin pans and you’ve got an easy replacement for pastry- and you don’t even have to worry about cutting it into perfect circles either because they already are! Read more

In Pastry, Recipe on
February 26, 2013

Curried Apple Quiche

Although I’m quite adventurous when it comes to food, my lunchboxes are always anything but. Infact, the only things that ever appear in my lunchbox nowadays are tuna or chicken sandwiches. Convenient, but so boring!

In an effort to spice things up, I went through my fridge and pantry, which although were quite well stocked, didn’t give much inspiration for my lunchbox. I ended up making these curried apple quiches as they sounded quite interesting and seemed easy and quick enough to make for a lazy weekend.

I used an olive oil crust to make things a tad healthier, though I found that the crust tasted much better hot than cold (as it turned quite hard) and chucked a bit of leftovers into the quiches as well just to spice things up. They sure made a much more exciting lunch for a week though they’re a little more effort that I’d expected!

And the curried apples?

I’d put apple in japanese curries before so I thought it’s work well, but I can definitely say that curried apples aren’t my thing! Although the sweetness of the apples works with curry powder, the sourness of the apples tastes really out of place. It might just be me though! 🙂

In Pastry, Recipe on
July 13, 2010

Ham and spring onion quiche | Testing out my oven…..

An electric oven was never high on my list of things I wanted- why would I want an oven, when I had a perfectly functioning gas one at home? Sure, my oven often refuses to start (and usually in the most convinient times!), but it’s always managed to create beautifully baked goods.

Getting an electric oven was my mum’s idea because a sometimes, the oven is a little too big to bake small things which require short baking times. But a simple electric oven was not what she had in mind- she wanted an electric oven with a rotisserie function. A chicken on a stick revolving around in an oven? Now that sounds like a whole heap of fun! So when we bought a new, small electric oven two days ago, I was extremely excited. So excited that despite the fact that it was almost bedtime, I wanted to plug it in and bake a cake straight away. My mum wouldn’t let me =[

We ended up ‘testing’ our new oven by baking garlic bread the next morning, forgetting to read the manual (because we were all so excited) and skipped the ‘do this before using you oven’ step until the oven started smelling like stinky plastic……Woops!

But since you can’t really test an oven by baking garlic bread, I tested it again. For lunch! I chose a simple quiche recipe to also try out my new tart pan- I’ve been wanting one for a while now (they make pretty tarts!) The tart pan wasn’t very deep so I had to halve the recipe I usually use. It also had a removable base so when I was transferring the pastry (in the tin) with one hand under the tin, it fell out and fell on the floor- I guess my hand span is less than 18cm then!

The tart itself didn’t turn out too bad and the tart pan made it look so much prettier than when I bake it in my glass dish. But it was really thin, and definitely not filling enough for three of us (I could easily eat the whole thing).

But the oven was so different to my gas oven! I think the lack of flame makes it look not as hot as the gas oven, but I have a strange feeling that the actual temperature in the oven is lower than the temperature on the dial because the tart took longer than I expected it to take. Not being able to turn on a light to look inside was also uncomfortable (and I couldn’t even open the door =[ )and I found it really weird when I opened the door and didn’t receive a huge blast of hot air blowing at my face. I still like my gas oven better, but having a smaller electric one means that I don’t have to feel guilty about using the oven for 5 minutes. Which means I can now bake even more!!

And just incase I didn’t test the oven properly (and because I can’t have all the fun), my mum baked chicken wings for dinner 😉

Ham and spring onion quiche/tart

adapted from The Better Homes and Garden Cookbook
1 ¼ cup plain flour
1 Tbs sugar
¼ tsp salt
¼ cup cooking oil
3 Tbs milk (I needed a lot more)

2 beaten eggs
¾ cup milk
¼ cup slices green onions
1/8 tsp salt
1/8 tsp black pepper
dash ground nutmeg
1/2 cup chopped cooked ham (or chicken or crabmeat)
¾ cup Swiss, Cheddar, Monterey Jack or Havarti cheese
½ tablespoon plain flour

1.In a medium bowl, stir together flour, sugar and salt. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 23cm pie plate or tart pan. Cover in two layers of foil and bake in 230oC oven for 8 min. Remove foil and bake for 4-5 min until pastry is set and dry. Remove from oven. Reduce oven temp to 180oC
2.Meanwhile in a medium bowl, stir together eggs, milk, green onions, salt, pepper, nutmeg. Stir in ham. In a small bowl, toss together the cheese and the flour. Add to egg mixture; mix well
3.Pour egg mixture into a hot, baked pastry shell. Bake in the 180 oven for ~30 minutes or until knife inserted near centre comes out clean. Let stand 10 min before serving.