Eggs. We can make them fancy, straight, sweet, savoury. They are easy and for most of us are always in the fridge. Breakfast, lunch or dinner, eggs make an easy meal that is healthy and wholesome and some days with the business of work, school runs, extra curricular activities and socialising there’s nothing better than an egg based meal which requires little effort. 

One thing we love in our family is a frittata or quiche- nothing fancy, but it uses ingredients we have in the fridge. I’d like to share a broccoli and sour cream quiche recipe with you as it is something that can be easily made for lunch or dinner, taken for lunch cold as leftovers, can be prepared easily when people pop by for a meal (especially if your guest is a vegetarian), and is one of those recipes that you can add what you like to suit yourselves and whoever else will eat it. Instead of broccoli you could use;

• Roast sweet potato
• Roast pumpkin
• Grated zucchini
• Spinach
• Peas and corn
• Sliced mushrooms

You could also forget about the veggies and just make it with cheese. In this recipe I used some grated cheddar cheese, but if you don’t have any on hand you could use feta, mozzarella or parmesan, or omit the cheese. Should you be feeling crafty you could probably also make your own pastry, but for me there are days where even I think frozen will do!

I hope you’re loving this easy food

Broccoli and Sour Cream Quiche

5 eggs

300mL sour cream

2 sheets puff pastry

1 Spring onion or the white part of a leek, thinly sliced

1/2 head of broccoli, cut in to florets

1/3 cup of grated cheese ( I used cheddar as it was what I had)

Preheat oven to 180 degrees celcius

Line a greased pie tin with puff pastry. I needed 2 sheets to cover my tin and they overlapped at the bottom, you could use one sheet if that’s all you need to cover yours

Sprinkle the pastry base with the spring onions, or leeks. Then place the broccoli florets on top of the onion

In a bowl whisk the eggs and sour cream. Add the cheese to this, and salt and pepper to taste

Pour the egg mix over the pastry and bake for 30-35 minutes

Serve hot or cold