I am going to share  the mini quiche and more healthy recipes with you. Let’s get started.

MINI QUICHES

mini quiche

Ingredients

  • For Short crust pastry (frozen puff pastry sheets can be used)-
  • 120 gm flour,
  • 60 gm butter
  • ½ tsp salt 2-3 tbsp cold water

How To Make

  1. Sift the flour in a wide bowl, cut the butter and rub them into the flour using tips of finger, until the mixture resembles fine bread crumbs. Sprinkle water over the surface and mix the dough lightly on the floured surface until firm and free from cracks. Chill for 30 minutes before use.
  2. Roll the pastry with rolling pin into thick chapatti and cut into 3” round with a round cutter in to 12-15 circles.
  3. Brush a muffin (cup cake) tray (or an Idly tray) with butter or oil and line the trays with pastry base, give little prick with fork to each base. Bake in a preheated oven at 180 c (350f) for 25 minutes until puffed and light golden; remove from the oven keep it aside.

When the pastry case (quiches base) is baking, prepare the filling as directed below:

FOR VEGETABLE CHEESE FILLING

  • 2 tbsp butter or olive oil
  • 1 onion finely chopped
  • 100 gm sweet corn boiled
  • 100 gm mushroom boiled and sliced
  • 100 gm capsicum or bell pepper chopped in small pieces
  • ½ cup toned cream/or milk
  • 2 eggs beaten
  • 50 gm cheddar cheese grated
  • 50 gm mozzarella
  • 1 tbsp mustard paste
  • Salt and white pepper to taste

How To Make

  1. Heat oil in a pan, sauté onion n low heat until soft, add all the vegetables, pepper and mustard sauce and stir nicely.
  2. Divide the vegetable mixture into pastry shells.
  3. In a bowl whisk together cream, cheddar cheese, egg and pour over the filling and top with grated mozzarella cheese.
  4. Bake at moderate heat (200c) for 15-20 minutes until filling is firm and cheese on top starts browning.
  5. Serve hot with any light soup.

FOR CHEESE ONION FILLING

  • 2 tbsp olive oil
  • 1 onion finely sliced
  • 150 gm cottage cheese or feta cheese, crumbled
  • Pinch of nutmeg
  • ½ cup light cream
  • ½ cup milk
  • 2 eggs
  • 100 gm mozzarella cheese
  • Salt to taste
  • White pepper ¼ tsp

Steps to make

  1. Heat oil in a pan, add onion, sauté on medium heat till light brown.
  2. Add cottage cheese or feta cheese, mix seasoning and spices, divide between the pastry cases.
  3. Whisk together eggs, milk and cream and pour over the filling, grate mozzarella cheese on top and bake on preheated oven at 200c for 15-20 minutes till filling is firm.
  4. Serve hot with soup or as a snack.

FRENCH LOAF-WITH PESTO DRESSING

french loaf

Ingredients

  • 1 French –loaf
  • 4 tbsp butter
  • 1 tbsp mixed herb or ½ tsp oregano
  • 10-15 olives cut in half
  • ½ tsp garlic powder
  • Aluminum foil to cover the loaf
  • For Pesto dressing –
  • 2tbsp pesto sauce
  • 4 tbsp olive oil
  • 1tbsp lemon juice

Method to Make

  1. Take pesto dressing ingredients in a bowl, mix and keep it aside.
  2. In a separate bowl mix herbs /oregano and garlic powder with soft butter.
  3. Cut the French loaf length wise, spread butter generously on one piece of loaf, then arrange olives in row and cover with other half of the loaf.
  4. Wrap the complete loaf with the aluminum foil and put it in the preheated oven for 7-8 minutes at 220C (430f) or wrap the loaf in cling film and microwave for 3 minutes.
  5. Serve with pesto dressing, cut into slices before serving. It is good accompaniment for soups.

BAKED HERB POTATO WEDGES

baked herb potato

Ingredients

  • 500 gm large potatoes unpeeled and cut into ½” thick wedges
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp dried mix herb
  • ½ tsp dried or fresh oregano
  • 50 gm cheese (parmesan or cheddar)
  • Salt and red chili powder to taste
  • Freshly ground pepper

How To Prepare

  1. Cut the potatoes in ½” thick wedges and blanch in salted water for 5 minutes. Potatoes should be firm, strain and put them on paper towel to dry.
  2. Melt the butter in a large pan; add oil, spices, herbs and mix. Add potatoes and toss gently.
  3. Arrange potatoes on an oven tray, grate cheese on top and bake in preheated oven at 200c for 15-20 minutes till golden and crisp.
  4. Bake the potatoes just before serving to enjoy crisp potato wedges.

OLIVE-OREGANO MINI PIZZA

mini pizza

Ingredients

  • 4 small pizza bases or 1 large pizza base
  • 1 cup tomato paste
  • 3-4 crushed garlic
  • 1 tsp sugar
  • 100 gm mozzarella cheese
  • ½ cup pitted black olives cut in halves
  • 1 red bell pepper cut into strips
  • 1 tbsp dry oregano
  • ½ tsp chili flakes (optional)

How To Make

  1. Preheat oven at 200c (400f)
  2. Arrange pizza bases on a baking tray, if using big pizza base, cut into 4 slices from the center.
  3. In a bowl take tomato paste, garlic, sugar and seasoning to taste and mix.
  4. Spread tomato paste evenly over each pizza base, grate mozzarella on tomato paste
  5. Sprinkle oregano and chili powder..
  6. Arrange bell-pepper in circles and spread olives in between on all the bases.
  7. Bake for 10 minutes on preheated hot oven, until mozzarella is melting and spread and crusts are crisp.
  8. Bake the pizza just before serving and serve hot.

CHEESE TOMATO BRUSCHETTA

cheese tomato

  • 8 thick slices of French bread/any bread of your taste
  • 16 cherry tomatoes
  • 200 gm feta cheese or cottage cheese
  • ½ tsp oregano
  • ½ tsp mixed herbs to taste
  • 3 tbsp olive oil
  • 1tbsp pesto sauce
  • Salt and freshly ground pepper to taste

How To Make

  1. Place the tomatoes under hot grill or stir fry with little olive oil on high heat, until the tomatoes begin to soften (collapse).
  2. Brush the bread slices with olive oil and put on hot grill to slightly golden.
  3. In a bowl take cheese, salt and pepper and crumble the cheese; add tomatoes and pesto sauce, mix lightly.
  4. Arrange the mixture on toasted slices of bread and put on grill for a minute and serve hot.

GRILLED CHICKEN SANDWICH

recipe-3

Ingredients

  • 200 gm boiled, shredded chicken
  • 100 gm cheddar cheese grated
  • 100 gm grated carrot
  • 2 tbsp of cream cheese
  • 2 tbsp tomato sauce
  • 8 slices of multi-grain bread
  • Salt and freshly ground pepper to taste

How To Make

  1. Mix all the ingredients except bread slice and cheddar cheese, in a bowl.
  2. Arrange 4 slices of bread on a board; spread chicken mixture on slices, top with grated cheddar or a thin cheese slice, cover with other 4 slices and grill in toaster griller. Or serve without grilling.
  3. Cut in half from the center and serve.

VARIATION—Instead of chicken, shrimps or smoked salmon can be used.

To make shrimp sandwich, replace chicken with shrimps.

Wash stir fried deveined shrimps for 2 minutes and mix with rest of the ingredients.