After a few painful weeks of waiting, I have finally gotten back the results for my honours dissertation and also my overall results. I am so happy to tell you that I will be graduating with first-class honours! It feels so amazing that all of the hard work, long hours and occasional melt-down has really paid off for me. So now I suppose I really need to get focused on my move away from my hometown to the big smoke of Auckland to start my marketing career. Apart from the excitement of starting this next stage of my life, I am also very excited to have a huge, huge range of places to eat my way around..... taste buds and camera, get ready!
Continuing on this exciting note, I also seem to be getting my food inspiration back! For quite a few weeks after finishing, I would look into the pantry and instead of my brain kicking into overdrive about all the potential things that I could make, all it saw was a bunch of random ingredients that just seemed like a hassle to put together. Anyway, I have been putting this creative streak to good use, so in the next few weeks you can expect to see recipes for Homemade Japanese Rice Bowls, Walnut and Almond Butter, Lentil Bolognaise with Zoodles, along with a post on budget-friendly $2 lunches and a spotlight on strawberries, since they are available in abundance at the moment in New Zealand (sorry Northern Hemisphere, but you can just dream of warmer times).
Onto these quiches! I had something similar at a cafe the other week and really enjoyed the flavour combination. I also thought that it would make a really fantastic portable lunch meal. You could prep some of these for the week and just grab and go in the morning.
I understand that blue cheese is one of those polarising foods. I used quite a mild, creamy blue cheese in this recipe and I really liked the flavour, but if you are really hating on blue cheese, some feta would also work really well in this recipe.
1 tsp butter or olive oil
100g mild blue cheese or feta
1/2 cup self-raising flour
1 1/2 cups milk
1 cup baby spinach (optional)
Preheat oven to 180 degrees C. Grease around 10 muffin holes, or line with baking paper.
Cut the leafy end off the leek, cut in half lengthwise, and then give it a really good run under the tap to get rid of any remaining dirt. Slice leek into thin half rounds.
Heat butter or oil in a medium frypan and add the leek. Over a low heat, gently sauté until beginning to soften. Remove from heat and leave to cool.
In a large bowl whisk together eggs, self raising flour and milk until well mixed. Crumble in the blue cheese and feta and give another good whisk. Add the leek and baby spinach if using and give one final mix to combine.
Spoon the mixture into the prepared pans and then place in the oven for around 20-25 minutes or until golden on top and cooked through (they should spring back when you press the top).
Serve warm or cold with salad.