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Potato Crust Egg Quiche

This was one of the tastiest quiches I’ve ever made. It was salty, cheesy, the potato crust really made it. You can cook it in the skillet or if you don’t have one you can transfer it all into an oven proof dish. The secret to this recipe is par boiling the potatoes so they' crisp up really nicely in the oven. I hope you enjoy it as much as I did :)

Potato Crust:

  • 4 medium sized potatoes

  • 20g butter

  • 1/4 cup of parmesan

  • Salt and pepper to taste

Quiche Filling:

  • 4 eggs

  • 4 rashers of bacon

  • 1 large or 2 small zucchinis

  • 150g of cottage cheese

  • 1/2 cup cheddar cheese

  • Handful of dill

  • Salt and pepper to taste

  • Extra parmesan to grate on top

Method:

  1. Place potatoes into a pot of water and par boil on the stovetop for 10 minutes. Strain and let them rest in cold water.

  2. Heat the oven to 180 degrees celsius. Once potatoes have cooled, peel and grate them. Heat a skillet or pan on medium heat, add a splash of olive oil or tallow and cook potatoes for a few minutes.

  3. Add some butter, salt and pepper to the potatoes and stir continuously until butter has melted. Grate the parmesan and add to the pan, stir until all combined. If using a skillet press potatoes to the edges and up the wall of the pan, otherwise transfer into an oven proof dish.

  4. Cook the crust in the oven for 35-45 minutes or until brown on edges. While this is cooking make the filling.

  5. Cut up bacon into small cubes and cook for 5-10 minutes. While thats cooking, crack eggs into a bowl, whisk, add cottage cheese, salt and pepper and whisk well. Grate a large zucchini and cut up dill and add to the bowl. Once bacon is cooked and slightly cooled add to the bowl.

  6. Mix everything well together with a spatula. Once the potato crust is brown around the edges, remove from the oven and add the egg filling. Grate extra parmesan on top and bake in the oven for 30-35 minutes until it is slightly browned on top.

  7. Allow to cook for 5-10 minutes and serve. Great with a fresh salad :)

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Madeline Low Madeline Low

Orange Almond Muffins

This is an iteration of an orange and almond cake that my dad has made for years. I wanted something with less sugar, more protein and good for lunchboxes. I love that there is no oil in them and they are super dense and moist muffins with no flour.

Best enjoyed with some cream or butter and a cup of tea. I hope you enjoy these as much as I do.

Ingredients:

  • 2 oranges

  • 200g of cottage cheese

  • 2 eggs

  • 1/2 cup of maple

  • 10-15 drops Monkfruit

  • 2 cups of almond meal

  • 1 cup of organic oats

  • 1 tsp of baking powder

  • 1tsp of Cinnamon, ginger

Method:

  1. Boil 2 whole oranges in a pot of water on the stove for 1 hour with a lid (check throughout that the water doesn’t reduce too much, add more water if needed). Strain oranges and allow to cool in the fridge for 1 hour.

  2. Preheat the oven to 180 degrees and line a 12 muffin tin with olive or coconut oil.

  3. When the oranges are cooled, add to a blender, removing the seeds. Add the cottage cheese, eggs, maple syrup and Monkfruit. Blend until smooth.

  4. Add almond meal, oats, baking powder and spices and blend until just combined.

  5. Spoon mixture into muffin tin and bake for 20-25 minutes until just cracked and browned on top.

  6. Allow to cool for 5-10 minutes before eating. Can be enjoyed with butter or cream :)

**Ingredients you could swap:

  • cottage cheese for yogurt or coconut yogurt if dairy free

  • monkfruit and maple for sugar or honey

  • oats for a gluten free flour

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Sweet Potato Brownie

It all begins with an idea.

These brownies happened by accident. I roasted some sweet potato for lunch, then realised I didn’t have any mince to make lunch so I had these leftover sweet potatoes. But what came from it were some of my favourite brownies I have ever made.

With only 5 ingredients and optional additions, they’re guaranteed to be a crowd pleaser.

So, here are my 5 ingredient sweet potato brownie, gluten free, refined sugar free, free from flour and delicious!

Ingredients:

  • 1 Cup of cooked sweet potato (2-3 sweet potatoes depending on size)

  • 2 eggs

  • 1/2 cup maple syrup

  • 1/2 cup cacao

  • 1 cup almond meal

  • 1 tsp baking powder

    OPTIONAL ADDITIONS:

  • 2 tablespoons of collagen protein

  • 2 tablespoons of protein powder

  • 1/2 cup chocolate chips

Method:

  1. Preheat the oven to 180 degrees celsius. Line a baking tin with baking paper.

  2. Roast sweet potato hole for 45 minutes to 1 hour. Or if you want a quicker option, cut into small cubes and boil until they’re soft to touch with a fork.

  3. Once sweet potatoes are cooked, allow to cool slightly, add to the mixing bowl. Add 2 eggs, maple and whisk wet ingredients together well.

  4. Add cacao, almond meal and baking powder. Add extra optional ingredients here too, I added collagen, protein powder and choc chips. Mix together well.

  5. When all ingredients are mixed together well, transfer to the baking tin. Bake in the oven for 40-45 minutes. They are ready when you pierce them with a sharp knife and the knife comes out clean. Allow to cool for 10-15 minutes in the tin before removing.

  6. Once the cake has cooled, transfer to a cooling rack or plate and cut into small cubes. Enjoy with a tea.

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