I like eggs. They are cheap, delicious and so versatile. From eggy sandwiches to créme caramel, you can transform this little wonder to so many sorts of dishes.
Sunday lunches are usually a simple affair. There is something about Sundays that make me feel lazier than usual. Sandwiches, wraps, home-made burgers, porridge or noodles soup are usually on the agenda. That Sunday afternoon however, I cut a piece of corn bread into 4 pieces and used it as a "casing" for quiche filling.
Being a fan of cheeses and spotting a tub of bocconcini cheese in the supermarket- I thought that is a good chance to have a go at it. I was surprised by the creamy texture of this cheese. Although the cheese itself is rather tasteless, a dash of lemon olive oil, paired with Roma tomato revealed its natural goodness. The crunchiness of bread together with the softness of the cheese and tangyness of the tomatoes was just plain lovely.
I'm not sure if you come across this corn bread . It's my "must" for the pantry. Preservative free and low in fat and calories, I can't get enough of this. Cutting them into squares and oven baking them = pita chips to serve with chunky salsa!
Do they have this in other countries?
A different kind of quiche (Serves 3)
2 pieces of corn bread
1/4 cup of milk
Salt n Pepper
3-4 slices of ham-sliced
1 cup of grated cheddar cheese
Preheat oven to 200 degrees. Spray some olive oil onto your muffin pan. Divide corn bread into 4 pieces and line the pan accordingly. Place some sliced ham into the cavity of corn bread.
In a jug, whisk the eggs, milk. salt n pepper till well combined. Carefully pour the mixture into 8 cases. Top with grated cheddar cheese. Placed it in the oven for 15-20 minutes.
Serve hot with your favorite bruschetta or salad.
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