Simple spinach quiche

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The days are longer, brighter and warmer – which means summer is just around the corner! One of the best things about summer is having friends and family over for lazy get togethers to make the most of that beautiful summer weather.

But while the firing up the BBQ can get you through for a while, it’s always good to have a couple of quick, easy and delicious recipes on hand to help keep your menu looking fresh all summer long.

That’s where this delicious simple spinach quiche comes in. Made with plenty of (you guessed it) spinach, a handful of grated cheese and a creamy filling made with egg, milk and Best Foods Mayonnaise, this recipe is always on repeat at our place over summer.

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What I love about this recipe is that it’s packed with flavour without requiring lots of different ingredients – the spinach, onion, grated cheese and Best Foods Mayo with a Touch of Garlic really pack a punch. The beauty of using this mayo is that it serves two purposes – not only does it add a hint of garlic to the finished quiche, but because it’s made with real eggs, it also helps the finished quiche to stay beautifully creamy.

The best part is you can have all the key ingredients sitting in your freezer and pantry all summer long, ready to whip it together when you know guests are coming over. Like all good quiches, this recipe is great to make ahead – simply pop it in the fridge once baked and reheat or serve cold the next day. Easy!

So pop to your local supermarket and check out the new Best Foods Flavoured Mayonnaise range – there are four flavours (check them out below), so there are lots of ways for you to spice up your baking this summer!

  • A Touch of Garlic
  • A Spark of Chilli
  • A Pinch of Mustard
  • A Zing of Lemon

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Simple spinach quiche

Ingredients

  • 1 ½ sheets pre-rolled shortcrust pastry, thawed
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 200g frozen spinach, thawed
  • Salt and pepper, to taste
  • ½ cup Best Foods Mayonnaise with a Touch of Garlic
  • ½ cup milk
  • 4 eggs
  • ¼ cup grated cheese, Edam or similar

Method

  1. Preheat oven to 200 degrees Celsius. Lightly grease pie dish and lay pre-rolled pastry into dish, joining sheets as required. Trim excess. Place sheet of baking paper over pastry and fill with dry rice. Bake for 10 minutes, then remove rice and baking paper and set aside.
  2. Heat olive oil in a large frying pan over medium heat. Add diced onion and cook until translucent. Add thawed spinach and toss until well combined. Scoop into prepared base.
  3. In a small bowl, combine Best Foods Mayonnaise with a touch of Garlic and milk and whisk until combined. Add eggs and whisk until well combined. Pour over spinach mixture and sprinkle with cheese. Gently toss with a fork.
  4. Place in oven and bake for 40-45 minutes or until set and lightly golden.

giveaway_HTWD

Thanks to the lovely team at Best Foods I have three delicious hampers to give away to three lucky readers!

Each hamper includes each of the four new mayo flavours, Best Foods Original and Lite Mayos and two Best Foods oven mitts. To be in to win, simply leave a comment below with which flavour you’d most like to try this summer.

Entries closed at 11.59pm Saturday 3 December and the winner will be drawn at random on Sunday 4 December. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible with thanks to Best Foods Mayonnaise. All recipes, images and opinions are my own.

Fresh strawberry donuts

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Phew – it’s been awhile, but we’re officially back in action! And I promise this recipe was worth the wait…

Even though the weather’s still a bit up and down, it’s beginning to feel like summer is just around the corner thanks to one little thing… our local strawberry farm has officially opened! That means our fridge is once again fully stocked with beautiful, juicy fresh strawberries, which let’s be honest, are pretty much one of the most delicious things ever – right?

Now that fresh strawberries are no longer carefully rationed, I thought it was about time I used a few to flavour a bit of a weekend treat – and donuts were the first thing that sprang to mind!

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Homemade raspberry and vanilla jam

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Fresh berries are one of the best things about summer – there’s nothing quite like them! But if you’re anything like me, sometimes you end up with more than you can get through – and that’s where this almost-too-simple raspberry and vanilla jam recipe comes in.

Thanks to some spectacular trips to Hawkes Bay orchards this summer, I ended up with a full kilo of raspberries in the fridge that I just couldn’t get through. I’m going to be honest, it made me feel a little sick – they were just too soft to eat and there was no way I could bake my way through them all.

The solution? Try my hand at making raspberry jam.

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Peanut Butter Tim Tam brownie

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Hands up if you love peanut butter! Yeah, me too – I’m addicted. On toast, Cruskits or simply by the spoonful, I would easily eat peanut butter every day I could.

But you know what makes peanut butter even better? Bringing a bit of chocolate into the mix. And that’s exactly what Tim Tam has done with their new Tim Tam Peanut Butter biscuits, giving peanut butter lovers like you and me the perfect reason to celebrate.

And what better way to celebrate an indulgent new Tim Tam flavour than with an even more indulgent sweet treat? Something that’s packed with chocolate, peanut butter and the new Tim Tam biscuits – a mouth watering Peanut Butter Tim Tam brownie.

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caramel apple cider doughnuts

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I don’t know about you, but one of my absolute favourite things to do in winter is snuggle up in front of the fire with a nice big glass of cider to while away those evenings when it’s just too wet and miserable to venture outside. Bliss.

While we’re not quite in winter yet (though, tell that to the weather!) I’ve done a bit of forward planning and found my new favourite cider. Well, not just one – there’s a whole range that I’ve fallen head over heels in love with thanks to the very clever people at Mac’s.

Mac’s has branched out from beers and introduced a range of delicious ciders that are a little bit different and taste distinctively apple-y even when there are other flavours in the mix. Forget all those super sweet berry combos, Mac’s ciders are much more tempting – think Cloudy Apple, Cranberry & Ginger, Blood Orange & Cardamon and (my personal favourite) Chilli & Lime.

I decided to make the most of their hard work and use Mac’s cider to bring a little extra punch into some autumnal baking – and that’s who these caramel apple cider doughnuts were born.

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Blueberry & lemon baked doughnuts

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Berries are without a doubt one of my favourite things about this time of year – strawberries, raspberries, blueberries, boysenberries… whatever the berry, I’m all over it! Luckily for a berry-beast like me they’re also super affordable at this time of year – so much so that our veggie drawer is absolutely packed with punnets of them at this very moment.

While berries are great as a grab-and-go snack, they’re equally as wonderful incorporated into your favourite baking – and when you use them in homemade doughnuts? Well that’s pretty much as good as it gets.

That’s where these blueberry and lemon baked doughnuts come in – they are absolutely delicious. Seriously, it took all my willpower not to eat every single one! The combination of tangy lemon with delicious bursts of sweet blueberries is a match made in heaven – and one that’s super easy to pull together at this time of year.

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Coconut sugar caramel sauce

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Recipe adapted from Chez Les Meron

Ingredients

  • 1 cup Chelsea Organic Coconut Sugar
  • 25ml water
  • 50g butter, cubed
  • 150ml cream, room temperature

Method

  1. Place the coconut sugar and water into a saucepan and stir over low heat until the sugar is dissolved.
  2. Increase the heat to medium and bring sugar to the boil. Do not stir. Boil for approx.. 2 minutes until sugar syrup reaches a deep amber colour. Remember – it will be dark from the outset due to the hue of the coconut sugar, so keep a careful eye on it to avoid it burning.
  3. Remove from heat and add butter. Stir until melted and combined. Add cream and stir, taking care as the mixture will bubble and spit.
  4. Place pan back over low heat and stir until the mixture coats the back of a spoon when dipped.
  5. Allow caramel to cool to lukewarm before pouring into sterilised jars.

Chocolate & Espresso Doughnuts

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Despite being an avid tea drinker for the majority of my life, since I entered the working world a few years ago coffee has firmly cemented itself as a ‘must have’ item to get my day off to a good start. It’s not just the caffeine (though that certainly helps!), there’s something about that silky coffee flavour that makes the world seem just that little bit better.

There are two things in the world that go incredibly with coffee – chocolate and doughnuts. Not only does coffee go beautifully with a freshly baked doughnut, but it helps bring out all that beautiful chocolate flavour. So when I dreamed up these rather delicious chocolate and espresso doughnuts this weekend, I was left wondering why I hadn’t thought of the idea sooner. It just makes sense.

I am so unbelievably in love with these doughnuts. As baked doughnuts not only are they a little healthier than their fried counterparts, but they’re much quicker and easier to make – no thermometer or heated oil required! And then there’s the flavour…

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