I am always looking for a quick and easy recipe, using staples and leftovers in my kitchen. This recipe can be adjusted, depending on the leftovers or fresh ingredients available. I have given four filling ideas below, but feel free to experiment with other options as well. This recipe takes approximately 45 minutes (including baking time). It can be stored in the fridge for up to 3 days. I often serve the spinach and feta quiche with onion marmelade and a big salad.


Share your filling ideas below.



Egg Custard:

6 Eggs

125ml Cream

1/2 cup Mozzarella cheese, grated + 2 – 3 Tbsp extra for topping

Pinch of Salt

Pepper, to taste

Filling of choice – see options below

Spinach and Feta Quiche

200g Spinach, blanched

100g Feta, cut into cubes

Bacon and Cheese Quiche

250g Bacon, diced, cooked

1 cup Mozzarella cheese, grated

Chicken and Peppadew Quiche

200g Chicken, cooked, flaked

8 – 10 Peppadews, roughly chopped

Italian Style Quiche

50g Sun-dried Tomatoes, chopped

1/2 cup basil, roughly chopped

100g Feta


  1. Preheat oven to 180 degrees Celsius.
  2. Prepare a round ovenproof dish (approximately 28cm) with butter and baking paper.
  3. Mix all egg custard ingredients together and whisk for 30 seconds.
  4. Choose filling and add to egg custard mixture.
  5. Pour mixture into ovenproof dish and top off with extra cheese.
  6. Bake in oven for 30 – 45 minutes until egg is cooked.
  7. Serve with salad or vegetables