Recipe for Mini Bacon Quiches served with Tomato Salad, toasted Pita wedges and Veggie Skewers for kids.
200g mature cheddar
400g cherry tomatoes
200g Swiss chard – remove stalks & slice
1 onion – peel & chop finely
200g homestyle bacon – chop (2cm)
1 clove garlic – peel, grate finely & chop
6 eggs – beat lightly
6 tbsp smooth cottage cheese
1 tsp wholegrain mustard
1 tbsp apple cider vinegar
4 tbsp olive oil (for the dressing)
10g parsley – remove stalks & chop roughly
4 pita breads
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Mature cheddar: Grate HALF the mature cheddar coarsely and cut the REST into cubes (2cm). Set aside.
Cucumber: Dice HALF the cucumber. Here’s how: cut the ends off the cucumber then slice the four edges around the seeds. Dice these edges (½ cm) and discard the core containing the seeds. Cut the REST of the cucumber into thick rings (2cm). Cut these rings in half to create half-moons. Set aside.
Cherry tomatoes: Slice HALF the cherry tomatoes in half and leave the REST whole. Set aside.
Swiss chard: Place a large saucepan on medium-high heat with a little splash of water. Add the Swiss chard and cook for 1 minute until wilted. Remove from the pan, place into a colander and use the back of a spoon to squeeze out any excess liquid.
Bacon, onion & garlic: Place a frying pan on medium-high heat with a drizzle of olive oil. Add the onion and cook with a little salt for 5 minutes. Add the bacon and cook 8-10 minutes until golden and crispy. Add the garlic and cook for another minute. Remove from the pan and set aside.
Bacon mix: Add the eggs and cottage cheese to a bowl and beat with a fork or a whisk to mix well. Add the bacon, onion and garlic and Swiss chard. Season with a little salt and peppe. Spoon the mixture equally into a non-stick muffin tray (about 3 per person) and sprinkle with mature cheddar. Cook in the oven for 15 minutes until golden and a little firm to the touch. Let them cool down slightly, before removing them from the tray. NOTE: If you don’t have a muffin tray, tip the mixture into a casserole dish, sprinkle with mature cheddar and cook in the oven for 25 minutes until golden and a little firm to the touch.
Dressing: In a small bowl, mix together the wholegrain mustard and apple cider vinegar. Whisk in the olive oil (see quantity above for the dressing). Season with salt and pepper.
Salad: In a bowl, mix together the SLICED cherry tomatoes, the DICED cucumber and the fresh parsley. Add the dressing to the salad and mix through.
Pita breads: Place the pita breads on an oven rack and toast for 5 minutes until golden and crunchy. Or you can pop them in the toaster. Remove and cut into wedges.
Kiddie skewers: Divide the mature cheddar CUBES, the cucumber HALF-MOONS and the WHOLE cherry tomatoes between the skewers and thread them on.
Serve the bacon tartlets with the salad, toasted pita bread wedges and tasty skewers on the side for the kids.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.