Broccoli and Cheddar Cheese Quiche


Second attempt at quiche! Broccoli and Cheese!

Instead of using half-n-half in the egg mixture as I did with my first ever quiche , I used whole milk and sour cream. I also toned down the nutmeg, dashing a bit of paprika, chilli powder, and more salt this time around.  I like my own version with sour cream more – the Broccoli and Cheddar Cheese Quiche tasted less eggy and creamier than the last one. Hope you enjoy!


Broccoli and Cheddar Cheese Quiche

Ingredients (for 4 modest servings)
1 thawed deep dish pie crust (I used a store-bought one)
1 medium-sized broccoli crown, cut into small florets
1/2 yellow onion, minced
1 tbsp olive oil
1 cup sharp cheddar cheese, grated
3 jumbo eggs or 4 large eggs
1/2 cup milk
1/2 cup sour cream
1/8 tsp nutmeg (optional)
1/8 tsp paprika
1/8 tsp chilli powder
1/8 tsp ground black pepper
1/4 tsp salt, more to taste

0. Preheat oven to 400 degrees Fahrenheit.
1. Saute onion and broccoli in olive oil in frying pan over low-medium heat. I like sauteeing the onions separately for a couple of minutes before adding the broccoli. Keep an eye on these vegetables as you do steps 2 and 3, making sure that they soften but don’t brown. Add a dash of salt. Take off heat when cooked.
2. Prick the base and sides of thawed pie crust with fork. Bake thawed pie crust in oven, 10 minutes or until it turns golden.
3. Beat eggs lightly until mixed, add milk and sour cream, beat lightly. Add nutmeg, paprika, chilli powder, black pepper and salt to mixture, mix.
4. Check pie crust, when done; let cool. Push down any bits that might have risen in the baking process. Turn oven temperature down to 325 degrees Fahrenheit.
5. When pie crust is cool, sprinkle a thin layer of cheddar cheese on bottom. Next, tip in broccoli and onion, arrange in pie so that vegetables are spread out. Pour in egg mixture, and then sprinkle top with cheddar cheese.
6. Bake in oven for 35–50 minutes until no longer wobbly or runny. This quiche took me 40 minutes to bake in a conventional oven.


My favourite baked chicken wings

This is my recipe for Asian-style baked chicken wings, which I turn to when I’m not in the mood to do any stovetop cooking. It’s certainly one of the easier recipes on this blog: less than 10 ingredients and minimal cooking involved ;).

The key ingredient for these chicken wings is lime juice. Although limes are probably one of the more expensive fruits out there, I’ve found that they are often an irreplaceable ingredient in certain dishes — lemon doesn’t always cut it! Lime juice in the sauce keeps the chicken moist, and the fruit’s tart, refreshing sweetness goes really well against the heavier saltiness of the soy sauce. It’s become a little luxury I go out of my way to get for myself. Some young women like shoes; I like juicy green limes. Priorities!

One thing to note about the method is that the overall baking time will vary with the oven type and number of chicken wings used. I’ve listed approximate times here, which have worked well with my fan assisted oven. When drizzling the honey (another crucial ingredient that will make the chicken taste absolutely divine!) over the wings in the last 3-5 minutes, do stay by the oven and make sure the sugar does not burn. You want a nice caramelised sheen over the chicken, not black charred bits!

sheila's chicken wings

baked not fried!

15 chicken wings
juice of 2 limes
5 tablespoons soy sauce
1 tablespoon rice wine (optional)
salt and black pepper for marinating
1 tablespoon vegetable oil, and extra to grease baking foil
2 tablespoons honey for last 5 minutes of baking

0. Pre-heat oven to 200 degrees Celsius.
1. Clean chicken wings under cold water and make sure they are de-feathered properly. Pluck any stray feathers.
2. Pat dry with kitchen roll. In a large bowl, marinate chicken generously with salt and black pepper. After salt and black pepper, marinate with vegetable oil (1 tablespoons should do it). Leave to marinate for at least half an hour. You may want to put the chicken in the fridge; my kitchen is generally cool so I let it sit on the counter-top.
3. Line a large baking tray with aluminium foil drizzled with a little vegetable oil. Arrange wings skin-up on tray when chicken and oven are ready.
4. Mix together soy sauce, lime juice and rice wine together in a bowl. Pour 4/5 of the mixture over wings.
5. Bake wings for 50 minutes in total:
– At 15-20 minutes, baste wings with remaining 1/5 of the sauce, and spoon over any juices that have accumulated in the baking tray.
– At 25-30 minutes, flip each wing with chopsticks (or tongs, if less adept with chopsticks!) so that the underside is facing up.
– At 40-45 minutes, flip each wing back so the skin is facing up. Drizzle honey across the wings. Bake for remaining 3-5 minutes until wings are golden brown — watch the wings carefully as honey can burn very quickly.
6. Serve wings with salad – cucumbers would go well.