Quick and easy vegetable quiche

By admin
29 August 2016

Breakfast, teatime or anytime snack!

When you want to do something special for your family, making them a special breakfast is a great way to show them how much you love them. You don’t have to get up at the crack of dawn and spend hours in the kitchen to whip up something magical.

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With Kellogg’s great mini quiche recipe, you can delight the ones you love first thing in the morning or at teatime or anytime during the day. It is your choice, because these fabulously nutritious little bites are a great snack any time of the day. Click here for the full recipe.

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VEGGIE QUICHE*

Main Kellogg's ingredients: Kellogg’s Special K, Kellogg’s Rice Krispies, Kellogg’s Corn Flakes

BASIC CRUMB MIXTURE

  • *Enough for 3 medium quiches OR 2 medium quiches and 12 mini quiches
  • 100 g each Special K, Rice Krispies and Corn Flakes
  • 200 g cake flour
  • 250 g ice-cold butter, cubed
  • 1 egg yolk
  • About 250 ml (1 c) ice cold water

CREAM MIXTURE

  • 250 ml (1 c) creamy yoghurt
  • 2 eggs
  • 1 egg yolk
  • salt and pepper to taste
  • 250 ml (1 c) grated mozzarella cheese

FILLING

  • 1 red pepper, cut into cubes
  • 8 courgettes, sliced
  • 30 ml (2 e) olive oil
  • salt and freshly ground pepper

Preheat the oven to 180 °C. Grease a baking sheet with olive oil.

1. Quiche base: Place the cereals in a food processor and process into a fine flour, add the cake flour.

2. Add the butter and process until it resembles bread crumbs.

3. Add egg yolk and just half of the water and mix until a stiff dough forms around the blade (add more water if necessary).

4. Remove from the food processor, form in a log about 5 cm thick, cover with cling wrap and chill for 30 minutes.

5. Cut the log into 3 mm discs and press into a medium-size quiche pan(s) or into the holes of a muffin tin. Chill for 30 min. and prick the bottoms with a fork.

6. Place a piece of tin foil or wax paper in each pan, fill with dried beans and bake for about 15 min till done, but not golden. Keep aside.

7. Cream mixture: Whisk together all the ingredients until mixed well.

8. Filling: Spread the red pepper cubes and courgettes on the prepared baking sheet. Drizzle with oil and season with salt and pepper to taste. Roast in the oven for 15 min.

9. Divide the red pepper and courgettes between the mini quiche bases. Spoon the cream mixture over the filling. Bake for 15 minutes or until the cream mixture is set.

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