Eggs – I personally had a love-hate relationship with these guys for a long time!! It’s a bit strange as I have hens at home and use them to bake all the time. However, put a poached, fried, scrambled or boiled egg in front of me and I will run a mile!!
I did discover that if I disguised eggs with other ingredients just like in baking, I could manage to finish my plate.
First came frittatas and then came these delicious cupcake quiches! These mini quiches are bursting with lots of natural protein from the eggs and will make sure you reach your five a day quota with plenty of vegetables.
These cupcake quiches freeze perfectly and act as a quick post-training or lunchbox filler alongside some salad. Or why not try them as a quick breakfast or brunch option with some wilted greens and a dash of my homemade Sweet Chilli Sauce.
You can substitute the mackerel with salmon, tuna, ham,chicken or exclude completely as you like!
Makes 12, serving =2.
- 4 eggs
- 150ml milk
- 2 smoked mackerel fillets, flaked
- 10 cherry tomatoes, halved
- 2 spring onions, finely sliced
- 5 medium mushrooms, finely sliced
- 50g feta cheese, cubed
- Freshly ground pepper
- Preheat an oven to 180°C and line a cupcake tray with silicone cases or else grease each section with some melted coconut oil.
- Whisk the eggs and milk together in a large mixing bowl.
- Add in the mackerel, vegetables and feta.
- Season with some pepper and whisk all the ingredients together.
- Evenly pour the mixture amongst the cases and bake in the oven for 30 minutes or until a skewer comes out cleanly.
- Leave to cool in the cases and gently ease out onto a wire rack.
*When reheating from frozen, allow to defrost fully and reheat on high in a microwave for 1 minute.
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A tart or quiche is a great option for a midweek dinner and doubles up as lunch the next day too as it tastes just as good cold as hot. I personally think the flavour intensifies the day after baking so don’t be afraid to bake this in advance or even freeze it before serving.
The tart pastry could be made overnight or earlier in the day to speed up the process. By refrigerating the pastry, this allows a flaky consistency which is what we all desire!! Puff pastry could also be used instead. Or if you are not too fussed about pastry then why not use the filling ingredients to make Cupcake Quiches??
I love to serve this tart alongside a mix of salads. My red cabbage slaw works great as does a simple green leafy salad.
- 170g wholemeal flour
- 100g plain flour
- 1 tsp salt
- 1 tsp freshly ground pepper
- 140g coconut oil, solid
- 3-4 tbsp cold water
- 2 tsp coconut oil
- 4 cloves garlic
- 1 tbsp sage leaves
- 1/2 medium onion, diced
- 1 leek, sliced into rounds
- 100g mushrooms, thinly sliced
- 100g spinach/kale/chard, shredded
- 6 eggs
- 4 tbsp creme fraiche
- 50ml milk
- 50g feta, cubed
- freshly ground pepper
- 1 tbsp pumpkin seeds
- Make the pastry: sift the flour, salt and pepper into a large mixing bowl.
- Rub in the coconut oil in tablespoonfuls with a fork until it forms breadcrumbs.
- Gradually add the water and stir with a wooden spoon until a dough forms.
- Roll the dough into a ball shape, cover with cling-film and place in the fridge for 10 minutes.
- Preheat an oven to 180°C and grease a 23cm quiche tin or use two smaller tins like I used. Remove the dough from the fridge and roll out on a floured surface into a 2cm thick circular shape.
- Place the dough into your tin and trim off any excess around the edges.
- Melt one teaspoon of coconut oil on a large frying pan over a medium heat. Once melted, add the garlic, half the sage leaves, onion and leek. Gently saute for 5 minutes until the onions are translucent. Remove from pan and set aside.
- Return the pan to the heat and melt the remaining coconut oil. Add the mushrooms and saute for 5 minutes. Remove from pan and set aside.
- Return the pan to the heat and dry-fry the shredded spinach, kale or chard for 3-4 minutes or until it’s wilted. Remove from pan and set aside.
- In a large bowl or measuring jug, whisk the eggs, creme fraiche and milk together with some freshly ground pepper.
- To assemble the tart: place half the spinach on the base followed by half the leek mix and finally the mushrooms. Repeat above until all vegetables are used.
- Pour over the egg mix, sprinkle the feta, remaining sage leaves and pumpkin seeds over the top.
- Bake in the oven for 30 minutes or until a skewer comes out cleanly and the centre is firm.
- Allow to cool for 5 minutes before serving.
If you are a religious follower of my blog, you might notice recipes with eggs being the dominant ingredient don’t feature too prominently and that’s because I don’t like eggs!
Don’t get me wrong, I still eat eggs just not in the boiled, poached, scrambled, fried or scotch-egg format. I even wouldn’t touch a quiche for a long time until I discovered if I added enough vegetables and other ingredients I could stomach them.
First came my Frittata, followed closely by my Cupcake Quiches, Fluffy Yoghurt Omelette and now an Egg Crepe has been added to my safe zone of egg dishes.
Eggs are probably one of the most versatile ingredients to have in the cupboard and they don’t need to refrigerated once fresh in the shell. Free-range organic eggs are the gold standard as the colour and flavour can never be matched by battery laying hens (we have hens at home so honestly I know).
This crepe recipe can be adjusted really easily with whatever is lying around your fridge which makes it perfect for those days when you’re staring desperately at a very barren shelf. Swap any fresh or dried herbs, kale, spinach or any leafy green for the cabbage in the crepe, replace the cottage cheese with feta, mozzarella or even hummus; substitute tomatoes, roasted vegetables, leftover stir-fry instead of mushrooms. You really can’t go wrong with this recipe.
- 4 eggs
- 2 tbsp milk
- 2 spring onions, thinly sliced
- 2 heaped tbsp sliced cabbage
- 3 cloves garlic, minced
- 10 button mushrooms, sliced
- 4 tbsp cottage cheese
- 1 tbsp mixed herbs
- In a bowl, whisk together the eggs, milk, spring onions and cabbage. Set aside in the fridge until ready.
- Heat a frying pan over a medium heat with a drizzle of oil.
- Once hot, add the garlic and cook for 2 minutes. Add the mushrooms and toss until nicely golden. Mix through the cottage cheese and herbs until well combined. Remove from the pan and set aside.
- Rinse the frying pan and return to a medium heat with another drizzle of oil. Whisk the eggs one last time and pour half the mixture over the pan. Ensure the cabbage is evenly distributed.
- Once the crepe begins to cook through, place half the mushroom mix on half of the crepe and fold over.
- Continue to cook for another 2 minutes until the crepe is cooked through.
- Remove from the pan and repeat with the remaining egg and mushroom mix.
Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!
Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.
A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.
For more Delalicious oat recipe inspiration click here.
- 2 eggs
- 2 tbsp nut butter
- 6 walnut halves, chopped
- 4 tbsp jumbo oats
- 2 tbsp regular oats
- 8 tbsp milk
- 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
- 1 tbsp water
- 2 tbsp yoghurt
- Whisk the eggs and nut butter together in a large bowl.
- Add the walnuts, oats and milk and continue to whisk until well combined.
- Pour the mixture into two ovenproof ramekin dishes.
- Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
- For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
- To serve: spoon the yoghurt and berry coulis over the cooked oat pots.
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Leftovers are delicious but sometimes a bit of a challenge to revitalise into an enticing dish to eat. New potatoes are literally bursting out of the ground at this time of the year and no doubt a few too many have been boiled at dinner time.
Potato salad is a great way to use up leftover potatoes with a little mayonnaise and some fresh chives. Omelettes and frittatas are the next best answer.
For this recipe, I had some leftover vegetables from a dinner the night previous but fresh ingredients will work great too. In the case of uncooked potatoes, steaming or baking in the microwave will speed things up a little for you.
- 3 cloves garlic, minced
- 4 eggs
- 2 tbsp plain/ Greek yoghurt
- 50ml milk
- 1 tsp coconut oil, solid
- 1 large tomato, diced
- 50g cooked leftover carrots
- 150g fresh spinach
- 4 medium-sized new potatoes, sliced
- 1 tbsp fresh rosemary, chopped
- 5 sundried tomatoes, sliced
- Whisk the garlic, eggs, yoghurt and milk together in a measuring jug until well combined.
- Preheat a grill oven.
- Melt the coconut oil in a large ovenproof frying pan over a medium heat.
- Add the tomatoes and lightly get for a few minutes until the tomatoes soften. Roughly test the spinach with your hands and add to the tomatoes.
- Once the spinach begins to wilt, add the carrots, potatoes and rosemary. Stir to combine.
- Increase the heat to high and pour over the egg mixture. Sprinkle over the sundried tomatoes. Cook until the edges begin to harden and transfer to the grill oven. If the frying pan handle is plastic, wrap it in tinfoil to prevent it melting!!
- Allow the omelette to cook through under the grill for 5 minutes or until golden.
Do you have any great leftover recipe ideas? I would love to hear them, get in touch on social media.
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This is the answer to dinner for those days when there’s nothing in the fridge or else you have lots of veg to be used up! Recipe will feed one hungry person, serves 2 as a supper/lunch or re-heats well for lunch the next day. Don’t be afraid to swap in whatever veg/meat you have! Serve with a green leafy salad and your all done.
- 2 eggs
- 50g feta cheese
- 100ml milk
- 4 handfuls roughly chopped spinach/kale
- 4 cherry tomatoes
- 2 spring onions
- 1 pre-cooked small beetroot chopped
- 3 tbsp cubed sweet potato/butternut squash/potato
- 2 tbsp peas
- 1/2 smoked salmon fillet flaked
- Pre-heat oven to 180°C. Melt one tsp coconut oil in an oven-proof round dish or pan.
- Whisk the eggs & milk together in a large measuring jug.
- Add all the veg ingredients to the jug and mix thoroughly until well combined.
- Pour the mix into your oven-proof dish. Sprinkle over the feta cheese and flaked salmon.
- Season with some pepper and place in the oven for 20-30 mins.