Winter Food: Asparagus and Eggplant Slice

One chilly fortnight into winter and so begin the hot breakfasts, brunches and late afternoon snacks. On mornings like these it's best to start slow, to begin with long, deliberate yoga stretches and to inhale deeply down into one's belly.

On one of these chilly winter mornings I whipped up this little asparagus and eggplant slice before B had even rolled out of bed. Think one tall lady, with a round belly stirring together a bizarre combination of ingredients from the fridge, pouring the whole lumpy mess into a baking dish before sliding the dish into a hot oven.

There was time to clean up and have a relaxing hot shower to soothe my aching muscles and tired eyes before the timer rang with a sweet 'ding' (lacking a bit of sleep lately due to the miniature dance sensation in my womb- Thank you, Pecan!).

The aromas of melted cheese, egg, sweet corn and bacon wafted upstairs to Byron as I stepped out of the steamy shower, my hair wrapped in a thick bath towel turban. We met at the top step before floating down to the kitchen, led by our noses.

I carefully removed the dish from the oven and lifted the freshly baked slice from the dish by the baking paper before slicing generous slabs off for breakfast.

There's something so satisfying about plunging a shiny silver fork into a hot asparagus and eggplant slice.

Asparagus and Eggplant Slice

10 asparagus spears
1/2 large or 1 small eggplant, sliced into 1cm rounds
1 small brown onion, diced
2-3 rashers of bacon, roughly chopped (optional)
1 sweet corn cob, kernels only
olive oil
4 eggs
1/2 cup gluten free self raising flour
3/4 to 1 cup grated cheese
sea salt and cracked pepper
diced chilli (optional for the chilli lovers)

Preheat oven to 180 degrees Celsius (350F). Snap the ends off the asparagus, cut into 1 inch lengths and parboil for 2 minutes, or until the stems turn bright green and slightly soften. Drain and set aside.
Heat a generous amount of oil in a large pan over medium heat and fry the eggplant, turning to brown on each side (alternatively, you may grill it). Chop roughly and set aside.
Sweat the diced onion until soft.

Sift the flour into a large bowl, whisk in the eggs until the batter is smooth. Add the remaining ingredients, stir and season to taste. Omit the bacon for a vegetarian slice. Pour into a baking dish lined with baking paper and bake for 30 to 40 minutes, or until the slice is set and golden on top.

Wonderful as a chilled lunch side, but best served warm from the oven with your choice of golden hash browns, fried, buttered mushrooms with garlic and thyme or oven roasted truss tomatoes.

The soft eggplant will melt in your mouth, between juicy, firm corn kernels and buttery asparagus.

Oh! How I'd love to grow my own asparagus. Has anyone tried it?

Bella xx

Tweet

Gluten Free Pea and Ham Quiche

Last Sunday I mentioned I have some little projects in the works. In this post I share one of those projects with you! I'm now a contributor to The Thrifty Issue, a blog created by Alison who shares her passion for recycling, getting back to nature, saving money and teaching our children the value of sustainability and eco-friendly living . If you're after a thrifty recipe this weekend, then pop over to the Food & Drink page on The Thrifty Issue blog for platefuls of ideas that you can cook and create at home!

Being thrifty is also about being smart with cash and here I share my simple recipe for a delicious, moist gluten free quiche using ingredients you will most likely find in your pantry, refrigerator or freezer. If you have unexpected guests or haven't had time to pop to the grocery store, never fear, you can whip up this easy quiche in no time. And when I say easy, I mean it! This is the most simple, gratifying quiche I have ever made and it tastes delicious!

Warm quiche slices for lunch

Gluten Free Pea and Ham Quiche
Serves 8

For the Pastry
60g unsalted butter
1 cup gluten free plain flour
2 Tbs chilled water
additional butter for greasing quiche dish

For the Filling
6 large free range eggs
1 small brown onion, finely diced
1 clove garlic, finely diced
1 small red capsicum, diced
4 thin slices of ham or 4 slices of bacon, diced
1/2 cup frozen peas
1/2 cup grated gluten free Gruyere or tasty cheese
1/2 cup gluten free self-raising flour
Himalayan salt and cracked pepper to season

I wish you could smell this quiche... Mmmmmmm.....

For the Pastry:
Sift the flour into a large bowl, grate the butter into the flour and mix with your fingers until the mixture resembles fine breadcrumbs. Alternatively, you may cut the butter into cubes, add it to a food processor with the flour and pulse until crumbly. Add the chilled water sparingly until the mixture just comes together. You may find that you do not require all the water, so it is important not to add it all at once. Form the pastry into a ball, cover and refrigerate for 30 minutes.

For the Filling:
Crack individual eggs into a small bowl before adding to a large mixing bowl. Whisk the eggs, sift in the gluten free self-raising flour and mix well. Add the remaining ingredients, season with salt and pepper and stir until evenly coated with the egg.

Assembly and Baking:
Preheat an oven to 180 degrees Celsius. Grease a 25cm quiche or pie dish, roll the pastry between sheets of greaseproof paper, then carefully line the dish and pinch the edges of the pastry between your thumb and forefinger to create a crimped edge. Pour the filling into the centre and smooth the top until roughly even. Bake uncovered for 40 to 50 minutes. Serve with freshly steamed broccolini, sprinkled with olive oil and seasoned with cracked pepper and sea salt or your choice of roast vegetables in the winter time. This quiche is delicious when served with a fresh, crisp salad in the summer time and can be enjoyed, warm from the oven or at room temperature.

Feel free to mix and match ingredients for the filling. I've added goats cheese and lightly cooked leek to mine in the past to make for one tasty quiche.

When my vegetarian friend came to stay, I made a vegetarian version of this quiche. For a spinach, mushroom and feta option, try the following filling (method and pastry as above):

Spinach, Mushroom and Danish Feta Filling
6 large free range eggs
1 small brown onion, finely diced
1 clove garlic, finely diced
3 Spinach leaves, washed, finely sliced
100g button mushrooms, finely sliced
1/2 cup grated gluten free Gruyere cheese
1/2 cup gluten free self-raising flour
Himalayan salt and cracked pepper to season

Enjoy!

Delicious served hot or at room temperature

Have a wonderful weekend friends, full of laughter, love and wonderful food.

If you're somewhere near our southern oceans, perhaps you might spot a gorgeous humpback whale or two whilst you enjoy the sea and salt.

Bella xx

Tweet