Recipes

THANDO'S & KHUMO'S Crispy Quiche
lucky star sardines
Cooking Time Icon

Cooking Time
90 Minutes

Serves Icon

Serves
4-6

INGREDIENTS

  • QUICHE:
  • Lucky Star Sardines 3 tins (120 g each)
  • Store-bought puff pastry 1 sheet
  • Cherry tomatoes, halved 1 cup
  • Feta cheese, broken into smaller pieces 1 cup
  • Eggs 3
  • Fresh cream 1 cup (250 ml)
  • Fresh basil to garnish 1 handful
  • Salt and pepper to taste 1 handful
  • TUNA APPLE SALAD:
  • Lucky Star Tuna in Water, drained 2 tins (170 g each)
  • Large red apples, diced 2
  • Capers, chopped 4 tsp (20 ml)
  • Gherkins, chopped or ribbons 3 Tbsp (45 ml)
  • Red onion, thinly sliced 1⁄4
  • Light mayo 2 Tbsp (30 ml)
  • Plain yogurt 1 Tbsp (15 ml)
  • Lemon juice, drizzle to taste
  • Lettuce (Radicchio or Wild Rocket) 2 handfuls
  • Pomegranate rubies to taste (optional)

METHOD

  1. QUICHE:
  2. Preheat the oven to 200°C and grease a round quiche baking tin.
  3. Roll the pastry out over the baking tin and press the dough down firmly onto the base.
  4. Also, press up the sides and cut off the excess pastry. Prick the pastry with a fork, multiple times.
  5. Chill the pie crust in the fridge for 30 minutes to prevent shrinking when baking.
  6. Add a layer of baking paper over the pastry and fill with baking beans/rice.
  7. Bake for 15 minutes, until the edges are lightly browned.
  8. Allow to cool. Reduce the oven temperature to 165°C.
  9. Whisk together the eggs, cream, salt and pepper and pour over the baked pastry. Add the halved cherry tomatoes and feta evenly.
  10. Open the tins of sardines, split into 2 fillets, down the middle lengthways and remove the bones (this is an optional step as the bones are totally safe to eat).
  11. Keep each fillet whole then lay the fillets over the top evenly.
  12. Place the quiche tin on a tray and bake the quiche at 165°C for 35 - 40 minutes until cooked and puffed up.
  13. You know it’s ready when you insert a cake tester or a sharp knife in the centre and it comes out clean.
  14. Allow the quiche to set for 10 minutes, and garnish with fresh basil leaves before serving.
  15. *Chef’s Tip: Serve with Base Eats Gourmet Atchar (BEGA) or Tuna Apple Salad.
  16. TUNA APPLE SALAD:
  17. Mix the mayo, yogurt and lemon together and set aside.
  18. Combine the rest of the ingredients in a bowl and add the mayo mixture at the end.
  19. In a serving platter dish, the bowl contents on lettuce leaf cups are topped with small radicchio leaves or wild rocket.
  20. Sprinkle with pomegranate rubies (optional).

SHARE RECIPE

other recipes you may like

CHEF LENTSWE’S CARAMELISED PINEAPPLE Lentil Pilchard Curry

CHEF LENTSWE’S CARAMELISED PINEAPPLE Lentil Pilchard Curry

Inspired by Chef Lentswe’s upbringing in KZN, this Lentil Pilchard curry contains hints of the Durban flavour. Lucky tip: Be sure not to hold back on the pineapples, as this elevates the dish from a simple, budget-conscious meal to gourmet.

View Recipe
CHEF LIZIWE’S Chakalaka Umbhako

CHEF LIZIWE’S Chakalaka Umbhako

Chef Liziwe’s Chakalaka Umbhako is a traditional steamed cornbread dish, that’s budget-friendly and easy to cook with a little personal edge. A classic recreation of a traditional dish that’s best served with bread, fried chips and grated cheese.

View Recipe
CHEF TASH’S Samp Middlecut Risotto

CHEF TASH’S Samp Middlecut Risotto

Chef Tash’s Xhosa Staple of Samp middlecut Risotto is a classical recipe with Chef Tash’s twist. Lucky Tip: Top with butter and parmesan cheese and serve.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!