Waterblommetjie quiche

Recipe from: 17 September 2010

Ingredients 13
Servings 1
Minutes 15 mins


Serving Change
  • 500
    punnet of waterblommetjies
  • Olive oil
  • 1/2
    lemon, juiced
  • Black pepper
  • 1
    onion, chopped
  • 100
  • 60
  • 300
  • Salt
  • White pepper
  • Nutmeg
  • 2
    lightly beaten eggs
  • Pâte brisée or your preferred recipe for short-crust pastry


15 mins
Start by making the pastry. Allow it to rest in the fridge while you make the filling.
Heat a large pool of olive oil in a heavy-based frying pan.
Chuck in the waterblommetjies, squeeze some lemon juice over it, and add a pinch of salt and some black pepper.
Put the lid on and allow to steam for a couple of minutes.
After approximately 3 – 5 minutes, lift the lid, give the pan a good shake and check the blommetjies for tenderness – they must be just-cooked, not mushy. If more cooking time is needed, add a few drops of water and put the lid back on.

Meanwhile in a separate saucepan, fry the onion in all of the butter.
Once softened, add the flour and stir through.
Now start adding the milk bit by bit, as you would when making béchamel sauce.
Once all the milk is incorporated, continue stirring the sauce over medium heat until it thickens.
Add a pinch of salt, white pepper and freshly grated nutmeg.
Taste for seasoning, and set aside.

Grease and flour a metal pie dish, and line it with the short-crust pastry.
Prick with a fork and bake blind in a pre-heated oven at 180°C – about 10 minutes should do it.
Combine half of the cooked waterblommetjies with the béchamel sauce.
Add the beaten eggs and mix through.
Scatter the remainder of the waterblommetjies in the pre-baked pastry shell, and then pour the béchamel mixture over it.
Place in the oven and bake for a further 20-30 minutes, until nicely browned on top.

For more of Sardines on Toast's recipes click here.

Read more on: bake  |  shallow-fry


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