A yummy, any time of day quiche which is super easy to make and very tasty. With a variety of flavours, sweet, sour and savoury. Sun dried tomatoes, vienna sausages, caramelised onions and of course some cheddar cheese on top to make the quiche extra yummy. I even included some herbs in the crust to enhance the saltiness of the quiche.
For the crust:
1 to 1 and a half cups flour
half a cup butter
a pinch of salt
a teaspoon of mixed dried herbs
3-4 tbs cold water
For the filling:
half a cup of full cream milk
a pinch of salt
some pepper to taste
4-5 sun-dried tomatoes
one onion – caramelised
2-3 vienna sausages, cut into small pieces
half a cup grated cheddar cheese
Method To prepare the crust, add the flour, butter, salt and dried herbs to a bowl and mix and rub the butter with your fingertips until it looks like breadcrumbs. Add the cold water and form a ball with the dough. Wrap the dough with cling film/glad wrap and refrigerate for 10-15 minutes.
When the dough is ready, add to a round quiche dish, pressing the dough down in the bowl to cover the bottom and the sides of the dish.
In a new bowl whisk the eggs with the milk. Add some salt and pepper.
Add the onions to the unbaked crust, then the sun-dried onions and pieces of sausage. Then pour the milk and eggs mixture over the ingredients. Lastly, sprinkle the cheddar cheese over the dish.
Here is an easy recipe for a yummy double chocolate cake!
Ingredients 60 ml cocoa powder
90 ml hot water
5 ml vanilla essence
300 ml cake flour
60 ml sunflower oil
3 large eggs, separated
about 80 ml water
125 ml sugar
extra 80 ml sugar
10 ml baking powder
pinch of salt
For the icing 100 g butter
350 ml icing sugar
50 ml cocoa powder
about 40 ml water to mix
Method Preheat the oven to 180 degrees Celsius.
Mix the cocoa and the hot water. Let cool. Sift the dry ingredients into a bowl. Make a well in the centre of the dry ingredients, add the egg yolks, oil, vanilla and the cooled down cocoa mixture. Beat the egg whites until stiff, gradually adding the extra sugar. Fold this into the chocolate mixture.
Spoon the batter into 2 greased/lined pans or in one big cake pan and bake for about 30 minutes.
When cooled down, remove from pans. Mix the ingredients for the icing together and spread gradually over the cooled cake.
Decorate with silver sugar sprinkles or any other decorating sprinkles.