Tag Archives: healthy

Spinach and Mushroom Quiche

Ever since my school days I really wondered what my carnivorous egg-loving friends enjoyed so much about quiche.
Being a vegetarian, I never dared to take a bite to find out;) I hated it when the caterers at school breakfasts, parties and events would INSIST that the quiche was “vegetarian”. I’m happy that now I have crossed a simple thing like quiche off of my bucket-list.

I’ve been day dreaming of eating a quiche for breakfast for two weeks now. I’m not sure how I got the urge! I think I’ve been reminiscing on an amazing vegetarian quiche my friend Dimple once made. (Hoping when she reads this she will send us the recipe) I’ve decided that I have to me more generous with myself in order to connect with my readers! In that case….I have to confess that her quiche was SO good, I think I may downed one too many slices in the backseat of her car while travelling to Tzaneen. ( Half the tupperware,maybe?)
Gluttonous , I know.


This was my first try at an adapted, “healthier” version of an egg-free quiche.
I’m really thrilled that the crust has NO butter in it – cutting back on all those delicious calories of flakey shortcrust pastry that we all love.
I made the crust using whole wheat flour, a little bit of brain ( to make it seem EXTRA healthy) and some olive oil. I think thats quite a win if you’re trying looking to cut down!

prep time: 20 minutes (work effectively!)
cooking time: 30min serves : 6


For the pastry:
1 cup whole wheat flour
1 cup plain flour
2 tbsp wheat bran ( you can add wheat germ too )
1 tsp salt
1/4 cup olive oil
1/2 cup water – must be very chilled ( I added a block of ice to my cup)
1 1/2 cups of rice or baking beans

For the filling:

1 tsp cumin
1 tsp green chilli
1/2 tsp nutmeg
2 tsp olive oil
+-4 cups chopped, uncooked spinach ( I estimated a big bunch )
1 1/2 cup chopped portobellini mushrooms ( or any mushrooms you prefer)
2/3 cup ricotta cheese or crumbled paneer
1 cup cheddar cheese
2 tbsp goats cheese or feta
1/2 cup milk
1 tbsp reduced fat fresh cream
2 tbsp corn flour
black pepper


For the Pastry:

Mix the flour and salt together.
Add the olive oil and rub through until completely combined.
Gradually and slowly ,add the water and combine until the mixture sticks together when pinched.
On a floured surface, roll out the crust until its about 7mm thick.
Gently lift and shape it into a tart tin.

Prick holes into the crust. Cover with a sheet of baking paper. Firmly press the rice down. This is to make sure that your pastry doesn’t rise during baking.
Bake at 180 degrees for 20minutes. Remove the rice and baking paper and bake for a further 5-7 minutes.

For the filling:

It would be a good time-saving idea to prepare your filling while the crust is baking.

Roughly chop the spinach. Heat the olive oil in a pan, add the cumin and chilli and fry until sizzling.
Sauté the spinach and mushrooms together until they’re just cooked. Don’t aim to wilt till dead here!
Add the nutmeg, a good amount of black pepper, and a tiny bit of salt to taste. Cook for a further 5minutes.

In a processor, or by hand, mix the ricotta, milk, cornflour and cream together. You can add a touch of paprika to this mixture like I did! I just couldn’t resist. Add a pinch of salt too.

Once your crust has cooled slightly, spread a little bit of cheddar cheese to cover the base.
Add the spinach and mushroom filling, and top with the creamy ricotta mixture.
Sprinkle a bit of pepper and finish with a final layer of the remaining cheddar and feta.

Bake at 180 degrees for 20 minutes. Allow to rest for at least 10 minutes before digging in!

By mistake, I doubled the quantity of the pastry dough. I think it turned out to be quite a great idea – I made some extra filling so that my family can enjoy a slice of quiche and fresh green salad for lunch tomorrow!
The more time the quiche has to rest, the better it sets.

A really good “make – ahead” dish for busy people like you!

P.S…I’ve corrected the ONE spelling mistake I made in this post for my observant friend Misha. ( Yes I made sure I counted) 🙂

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Simplified Palak Paneer

I’ve been meaning to post this for atleast a month..while I was still fasting for Shravan.
Finally, I had the perfect opportunity to publish this post yesterday for all my fasting friends, until I realised that my images were “missing”.

This morning I found my fourth memory card in the depths of my boot…*ashamed*. I am SURE there are a few ungodly things hiding in the dark corners of my car…I am really hoping to resolve my car-storage issues this week!

I am totally bored with potatoes, moriyo (samo) and sabudana ( sago/tapioca). It reminds me of tasteless mush that I often ate on fasting days while growing up. It takes a skilled cook to actually make those dishes taste anything but bland! ( Yes, I know…fasting is not meant to be tasty!)


I made this healthy, delicious Palak Paneer on Ekadashi some time ago.

Ingredients: Preparation Time: 10 minutes if you are really slow :p Otherwise 5. Cooking Time: 10 minutes

A big bag ( 250ish grams) of fresh baby spinach.. sorry, I don’t measure these kinds of things. I judge according to how many people I need to feed;)….just being honest!
1.5 cups cubed paneer.
1 tbsp olive oil
2 tsp cumin seeds
2 tsp green chilli
1/2 cup cashew nuts
1 tsp salt ( more, or less..to your taste!)
1 tbsp finely chopped fresh mint leaves
1 tsp khas khas ( white/opium poppy seeds)
2 tsp freshly grated ginger
1.5 tsp dhana jeeru ( ground cumin + coriander)
1 tsp red chilli
1 tsp taj masala ( cassia/cinnamon powder)

2 tablespoons of reduced fat fresh cream

Wash and spin the spinach. Make sure there is MINIMAL water/moisture left on the leaves before you continue.
Blitz in a food processor until a fine consistency is achieved. I like to stop JUST before it turns into a puree. You can add a tablespoon or so of water to help the process.

In a deep frying pan or a wok, heat the olive oil. Add the cumin, khas khas ,chilli and ginger until you can hear that delicious sizzling sound. Add the cashew nuts and fry until golden. I love to add a little extra! Add the mint leaves and fry for about half a minute.

Stir in the spinach. Add the remaining spices, and simmer on medium-high heat for 7 minutes.
Add the paneer, then reduce the heat and add salt and fresh cream. Simmer for 3 minutes.

My sister made these VERY healthy , gluten free bhakhris (flat bread) made with Rajigra flour, to go with this delicious palak paneer. I promise to add her recipe soon.

I know sometimes ingredients are difficult to find. Use vegetable oil or butter if you’re out of olive oil.
Use ricotta cheese, or even haloumi cheese for a nice change, if you can’t get your hands on paneer.
It was such a refreshing change from the usual potato-heavy dishes eaten on Ekadashi.
Serve hot, with a squeeze of lemon!

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High Fibre Digestive Biscuits

I really love digestive biscuits. Did you know that Prince William’s wedding cake was a digestive biscuit cake… another reason I’ve always wanted to make these biscuits;) Image

I’m also delighted to have been advised by a dietician that they’re the kind of biscuits that you should not feel so “guilty about”..unless your hand reaches for the biscuit tin for the third or fourth time in one go!;)

I love having digestive biscuits for breakfast , with some fruit and yoghurt — I will be posting my new favourite weekday breakfast sometime soon. Watch this space! I’ve been dying to make some at home.
I’m not particularly good at baking biscuits but I find this recipe which I adapted from The Little Loaf to be FOOL PROOF!

Ingredients: ( makes 36 biscuits ) 100g oats
100 g plain flour
4 tbsp wheat germ
4 tbsp whole wheat bran
100g Muscavado sugar ( or any brown sugar will do )
200g cold butter (chopped into small cubes)
2 tsp baking powder
a pinch of salt
6 tbsp cold milk ( I used low-fat , but you can use whatever you prefer)
Pop the oats into the blender and blitz until you achieve a finer texture.
Mix the oats, flour, baking powder, salt and sugar together in a bowl.
Rub the butter through until the mixture resembles a crumbly soil texture.
Add the milk and mix by hand to form a smooth dough. Store in an air-tight container or wrap in cling-film for 15 minutes in the fridge. After the dough has chilled, roll out to about 3-4mm.
I had to use a sprinkle of flour now and then to stop the dough from sticking to the surface and my rolling pin.
Cut into +- 5cm diameter circles and prick with a tooth pick, or any other decorative imprint if you wish.
Bake at 180 degrees for 15 minutes.
Make sure you leave enough dough to make a special biscuit for your dog!
It wasn’t too difficult to wake Rojho up with the aroma of warm cookies. He devoured his digestive biscuit and wondered where he could find some more. Image

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