Here is an easy vegetarian and wheat free make in advance snack for on the go lunch or breakfast: Quiche bites.
What you’ll need (suggested ingredients):
Handful of washed and cooked kale
Half a red onion sliced
Handful of boiled frozen peas
using 3 eggs makes about 9 bite size quiches.
Whisk together the eggs in a large bowl or jug and season according to preferences (salt and pepper) add the other ingredients ( kale, cheese, peas and onion) to the egg mixture. I had cooked and the peas and the kale but left the red onion raw. This is optional but I also added a dash of milk. Then I simply distributed the mixture into a grease proofed muffin tray and baked in the oven at 200°C for 15-20 minutes.
And there you go: vegetarian and crustless bite size quiches. I tend to serve them with a salad for an easy packed lunch, they are also a very adaptable recipe as you can add any number of different ingredients to use up any leftovers. It would also be easy to turn this recipe into a meat version, I would suggest using some Pancetta pieces.
In my Las Iguanas eating out review I raved about how delicious their coconut curry dish was, and I have to say I have recently become a little obsessed with coconut (I’m not only talking food but shower gels and perfumes). And so it wasn’t going to be long before I made my own inspired coconut curry.
The Ingredients (for three portions):
- 2 cloves of garlic
- A large handful of washed and boiled kale
- Three chopped chestnut mushrooms (or any type of mushroom)
- Large handful of chopped green beans
- 1 green bell pepper
- A handful of chopped carrots (I used Chardonnay)
- A handful of garden peas (frozen)
- 1 chopped spring onion
- Half a cup of cooked red split lentils
- A dash of Turmeric
- 1 can of chopped tomatoes
- Half a can of coconut milk
- Thai curry paste
- A large spoonful of Greek yoghurt
Serving suggestion: Whole grain basmati rice
Pretty simple really, chop up the vegetables and then sautee in a large pan in olive oil with the turmeric and curry paste. Then throw in the already washed, cooked and drained kale:
Next pour in the chopped tomatoes and the coconut milk and stir in. I also added in the peas at this point. Then add the lentils and then leave to simmer on a low heat for about 15 minutes or so to thicken. Add the greek yoghurt during the simmering time and also prepare the rice:
Simmering away and making my kitchen smell oh so delicious:
And then ready to serve:
Tasty! And I love having leftovers, curry tastes even better the next day.