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June 6, 2020

Another quiche recipe? This time packed with South African flavors!

Posted on May 6, 2010 by in eggs

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Another quiche recipe

Another quiche recipe. Why another quiche recipe, you would ask and it would be a legitimate question to ask, because here at My Easy Cooking, I have made so many quiches over the past years, that it is really hard to keep track. I have tried every flavor and filling possible, some was delicious and others still need a bit of tweaking.
Another quiche recipe, For me, a successful quiche recipe must have a delicious buttery crust and a “cheesecake-like” filling. Another quiche recipe. I know quiches are all about eggs, but that is just how I like it…. With South Africa being the center of attraction due to the greatest sport event happening here in 36 days, I wanted to feature some South African flavors in this quiche recipe. If you ever plan on visiting South Africa, make sure that you try Mealies (Corn) or Mealie pap and also some Chakalaka. I have done a post on corn or mealies and mieliepap before, but I want to share with you a little information about chakalaka.
Chakalaka is a spicy African relish that originated in the townships of Johannesburg. It is is enjoyed with bread, pap, meat, samp and stews and to counter the heat, chakalaka is often served with sour milk or amasi. For a recipe to make your own delicious Chakalaka, hop over to Cooksister, she has just the recipe for you.
Why am I telling you all about  corn, mealies and chakalaka? Stick around, all shall be revealed as  this delicious recipe unfolds. South African ingredients in a typically French dish? You’ve gotta love it……fusion food right here in Nina’s Kitchen!

Another quiche recipe

Corn and Country Ham Quiche  (makes 1 big quiche or 6 individual ones)


For the crust

250ml( 1 cup) cake flour
125ml(1/2 cup) mealie meal ( or dry polenta)
200gr butter – cold and cut in cubes
1 tsp curry powder
1 cup grated mature cheddar cheese

Place all the ingredients except the butter in a food processor and while the machine is running, add the butter, a little cube at a time, until all the butter is worked into the flour and the pastry starts to clump together. Stop pulsing and  throw the pastry out on a floured surface and press together with your hands and cover with cling wrap. Refrigerate for at least an hour. On a floured surface, roll out the pastry to the size of your quiche pan, mine is about 29cm(11-12 inches). Alternatively use your fingers and press the pastry down to fill the quiche tin. Refrigerate while you make the filling. Yes, you read correctly…no pre-baking!


2 cups corn  – cooked ( you can use frozen)
1 large onion – chopped finely.
a little vegetable oil
250ml sour cream or plain cream cheese
5 eggs
1 cup mature cheddar cheese – grated
salt pepper
1/2 tsp smoked paprika
1 small log of cream cheese – Chakalaka flavor 
6 thin slices of country ham
fresh thyme

Heat the oil in a pan and saute the onions until soft, but not brown. Beat the eggs and sour cream together and add the corn, cheddar, thyme, salt, pepper and sauteed onions. Pour the mixture into the pastry base and crumble the cream cheese over the top. Fold each slice of ham in 4  form “roses” and stick into the mixture to stand out . Bake at 180 C until the middle of the quiche feels firm to the touch. Serve with more Chakalaka and a green salad.

Another quiche recipe

Just because I can, I am sending a 2nd  recipe over to the Monthly Mingle, hosted by Meeta. The deadline is 10 May, so you still have a couple of days left….

If you want to read more of my love affair with quiche recipes, stay a while and read some more..

I am also sending this yo Gourmet Fury who is having a veggie Feast wih Corn as the star ingredient.

Broccoli, Feta and Peppadew Quiche

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19 Responses to “Another quiche recipe? This time packed with South African flavors!”

  1. Robyn 6 May 2010 at 11:59 am #

    I can never get enough quiche… So bring it on!

    Beautiful photo, BTW.

  2. Cindy 6 May 2010 at 12:32 pm #

    I agree, a very good photograph. I think I will do a post on 'Paptert' for this.

  3. Marisa 6 May 2010 at 1:18 pm #

    You clever devil! Fusion food is just lovely and this is no exception. Wouldn't mind a bite of that quiche now.

    (Oh and nice work on sidestepping the trademark issues with the soccer event's name…)

  4. Jeanne @ CookSister! 6 May 2010 at 1:37 pm #

    Mmmmmmm…. Mielies!! Looks divine – I love quiche and I love these photos with the rustic background! I plan to add another entry to the Mingle this weekend as well 🙂

  5. RecipeGirl 6 May 2010 at 3:10 pm #

    It sure is beautiful, but I love the idea of a polenta crust. What a different idea! Happy Mother's Day!

  6. ♥peachkins♥ 6 May 2010 at 3:11 pm #

    Very stunning photo,nina!

    blowing peachkisses
    The Peach Kitchen
    peach and things

  7. Bellini Valli 6 May 2010 at 3:56 pm #

    Thanks for taking us on a trip to South Africa this morning Nina. I look forward to SA being in the spotlight:D

  8. nix 6 May 2010 at 5:29 pm #

    divine! so beautiful and looks yum yum 🙂 x

  9. Wendy @ Mint Tea 6 May 2010 at 8:28 pm #

    Looks divine!!! We had chakalaka the other night at the Embassy here's National Day celebration…they even had pap with it, I thought my husband was going to do a little dance of joy!!! Your photographs are stunning!!!! xxxxx

  10. Lori Lynn 7 May 2010 at 3:19 am #

    Love how you staged the photos. Very original.
    The fusion quiche sounds awesome!

  11. Junglefrog 7 May 2010 at 9:05 am #

    You can never have too many good quiche recipes. They are so versatile and easy to adept; so what is not to love? And that background you have is just gorgeous!!

  12. SavoringTime in the Kitchen 7 May 2010 at 5:01 pm #

    Beautiful photos of a lovely quiche! I never get tired of them either and this one sounds wonderful.

  13. Peter M 7 May 2010 at 10:41 pm #

    Bring'wm on my dear…I'm a real man and I eat quiche!

  14. Juno 10 May 2010 at 12:33 pm #

    The crust of this quiche looks so delicious, flaky and light Nina. Beautiful pictures! Of course I don't mind your posting a bunny chow – can't wait to see your take on it!

  15. M. 12 May 2010 at 1:40 am #

    polenta crust sounds really good…interesting and beautiful recipe 🙂

  16. lisa 14 May 2010 at 2:48 am #

    What a wonderful quiche! I always bake them myself because they are so easy and you can add anything to them. Pretty shots.

  17. Melody Fury - 27 May 2010 at 8:19 pm #

    This is a beautiful recipe! I would love for you to enter it to our 8th monthly veggie contest. This month's theme vegetable is corn!

    More details:

    Have a great day 🙂

  18. asian 5 March 2012 at 9:57 am #

    "Quiche is not a dish, which is traditionally associated with Mexico, but it is possible to give delicious Mexican flavor to this recipe and combine this amazing egg-based snack with typical Mexican flavors.

    A quiche is a savory, creamy baked egg mixture in a pastry crust. Meat, cheese, and vegetables are popular additions and a quiche is usually like an open pie without a lid. There might be pastry off-cuts or tomato slices on top, as a garnish. This tasty dish can be served for breakfast, lunch, dinner or as a snack and it is nice warm or chilled."


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