- Dish type
- Pies and tarts
This is a very easy quiche recipe and quick to make. It even tastes nice when done! It features a quick homemade shortcrust.
Yorkshire, England, UK
12 people made this
- 225g plain flour
- pinch salt
- 50g margarine
- 2 tablespoons cold water to mix
- 75g grated cheese, or more if you like it cheesy
- 100g bacon (optional)
- 2 medium eggs
- 150ml milk
- salt and pepper to taste
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Preheat the oven to 190 C / Gas 5. Mix together flour and salt in a bowl then rub in the margarine. Using a knife, mix together whilst adding water until it becomes a stiff dough.
- Turn dough out on to a floured surface and roll out big enough to fit an 18cm flan dish. Add half the cheese into the bottom of the flan dish. Set aside.
- Fry the bacon and allow to go cool.
- Beat the eggs and milk together and add a pinch of salt and pepper. Place the cooled bacon in the bottom of the flan dish and pour over the egg and milk mixture.
- Bake in the oven until golden brown, about 40 minutes.
Serve with chips, jacket potatoes or even boiled potatoes and veg as a main meal. This can also be eaten as a snack.
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30 Desserts That Will Make You Crazy for Coconut
You'll never wait five hours for cheesecake-y goodness again.
We're coco-nuts about this classic cake! 😛
It's hard to believe that something so easy could be so magically good.
We're coco-nuts for these mini pies!
Bring your love of Mounds Bars to the next level with these over-the-top gooey chocolate and coconut brownies.
Three words: Blondie cookie sandwiches. Made irresistible when stuffed with a buttery shredded coconut filling.
Transport yourself to the Tropics with a rich coconut ice.
Impress guests with these creamy layers of coconut and tres leches cake. Bonus: You have to make this dessert at least 12 hours ahead so it has time to chill.
12 Crock-Pot Recipes For Two
Since my household consists of just my husband and I (well, and our dog), finding meals that are delicious — yet don't leave me with enough leftovers to feed a whole other country — can be a bit of a challenge. Needless to say, scouring the Internet for different Crock-Pot recipes for two has become one of my favorite pastimes.
I'll be the first to admit that I'm not what you'd call a whiz in the kitchen. The timing of things always manages to throw me off — which means we usually end up eating garlic bread as our first course and spaghetti as the entree a half hour later. But, that's one of the many things I love so much about Crock-Pot meals.
Crock-Pots are like these magical cauldrons, where you just toss in a bunch of ingredients, turn a dial, and then leave it alone for hours on end. When you finally open the lid again? Voila! You have a tasty dish that makes you look like a world-class chef.
However, I've discovered that many Crock-Pot recipes make enough to feed a small military. Seriously — I've found tons that yield 15-20 servings. And, while I'll never complain about the convenience of leftovers, sometimes I wish I could pull together a meal that's more suitable for just the two of us.
If there's one thing that looking for ideas has taught me, it's that finding Crock-Pot recipes that are perfect for a romantic two-person dinner is nearly impossible. So, in the interest of honest journalism, many of these recipes actually serve somewhere between four to six. But, you can definitely halve the recipe if need be. Or, invite someone else over for dinner. Or, suck it up and enjoy a more reasonable amount of leftovers.
At any rate, you are sure to wind up with less food than those other ridiculous, industrial-sized Crock-Pot recipes. Bon appetit!
1. Honey Garlic Chicken and Veggies
This flavor-packed recipe from Damn Delicious looks like it's straight out of a magazine. But, don't be fooled — it's insanely easy to make. The recipe technically yields four servings, but you're probably going to want a little extra. Trust me.
2. Beef and Broccoli
I love Chinese takeout just as much as the next person. But knowing I can accomplish that delicious, savory taste of beef and broccoli in my own kitchen? Well, the world just got a whole lot brighter. Luckily, this recipe from Table for Two makes it easy.
3. Carne Asada Nachos
Is there anything better than a delicious plate of nachos? What about a Crock-Pot nacho recipe that actually calls for beer? These nachos from How Sweet It Is are just what the doctor ordered. And, as the recipe states, they serve "4 appropriately, 2 obnoxiously." So, go wild.
4. BBQ Chicken
Pulled barbecue chicken is one of those things that you just have to make in a slow cooker every now and then. These sandwiches are perfect for those days when you really just want to dig in with something messy. Admittedly, this recipe from Mel's Kitchen serves six. But, let's be honest, you'll power through those leftovers without a problem.
5. Stuffed Peppers
What's nice about stuffed peppers? Other than the fact that they're unbelievably tasty, they look like you spent hours working on them — when, in fact, they involved very little effort. Whether you want to enjoy them as a meal or keep them around as a filling snack, these stuffed peppers from Damn Delicious are sure to please.
6. Chicken Taco Chili
When it comes to food, "taco" and "chili" are two of my favorite words. Put them together, and I'm ready to weep tears of joy. This recipe from The Comfort of Cooking makes all of my wildest Crock-Pot dreams come true.
7. Easy Quiche
Think slow cookers are just for dips, soups, and dinner dishes? Think again. This easy quiche recipe from A Spicy Perspective proves that you can accomplish some pretty impressive breakfast dishes with a Crock-Pot as well. Obviously, this quiche yields way more than two servings — unless you're eating a giant slice. But, it's great for keeping in the fridge in order to have an easy breakfast all week long!
8. Apple Crumble
You thought your Crock-Pot was done surprising you, and then all of a sudden a dessert recipe pops up. How Sweet It Is' apple crumble recipe looks positively mouth watering. Top it off with some cool vanilla ice cream, and you're livin'.
9. Lemon Garlic Chicken
The thing about cooking chicken in a slow cooker is that it becomes so flavor-filled and tender. Sure, roasting makes things go faster. But, we're all about quality here. This recipe from The Kitchn is fall-off-the-bone delicious. Even better? You use the leftover cooking broth to make a delicious gravy — meaning literally nothing goes to waste.
10. Sloppy Joes
Honestly, it's been years since I think I've enjoyed a tasty sloppy joe. But, this recipe from A Pretty life in the Suburbs had me craving one instantaneously. They look like they definitely live up to their "sloppy" name.
11. Sweet and Spicy Chicken Tacos
In my book, there's really nothing better than a great taco. Half Baked Harvest's version looks like it's right up my alley. I can already see myself layering on some avocado and shredded cheese, and totally indulging.
12. Beef and Barley Soup
Soup is one of those things that's great to make in a slow cooker, yet you usually wind up feeling like you need to keep a five-gallon drum of leftovers in your fridge. This recipe from Mel's Kitchen has a much more reasonable serving size. Plus, it looks like the perfect fix for a cold winter day!
For more ideas, check out Bustle on YouTube.
Images: Chungah Ree/Damn Delicious (3) Julie/Table for Two Jessica/How Sweet It Is (2) Mel/Mel's Kitchen (2) Georgia, The Comfort of Cooking Sommer Collier/A Spicy Perspective Faith Durand/The Kitchn Jo-Anna/A Pretty Life in the Suburbs Tieghan/Half Baked Harvest
The New Zealand Photo-dieter
Cheesy Red Pepper Mini Muffins
This is an Alison Holst recipe and it is delicious. Very very moorish. Just as well that a mini-muffin is only 49 calories!
2 cups (200g) mature cheddar cheese (or any another strong flavoured hard cheese)
1 large red pepper, roasted
1 TBS sugar
1.5 cups self raising flour
1 large red pepper, roasted
1-2 TBS chopped fresh coriander leaf
1 cup of milk
- Heat the oven to 200C.
- Spray your muffin pans with oil (Chef Mate, Fry Light or your own spray).
- Into a large bowl measure the flour, cheese, salt and cayenne pepper (I didn’t have any so I used paprika).
- If you are using coriander leaf, add that now, and also the chopped roasted red pepper.
- Using your fingertips, mix it lightly till all combined.
- In another bowl or jug, mix the egg and milk together, then pour it onto the dry mixture.
- Gently fold it together – do not overmix.
- Spoon the mixture into the muffin pans.
- Bake for about 12 minutes until golden brown and ‘springy’ when gently pushed.
Mix makes about 36 mini muffins. Can also be made as medium muffins.
Can be frozen (I’ve only kept them for five days in the freezer before eating so far).
Nutritional Info per muffin (when making 36 mini muffins)
49 kcals 2.4g protein 4.8g carbs 2.3g fat 0.23g fibre
Nutritional Info per batch (if making different number of muffins you can work out the data per muffin)
1775 kcals 87g protein 173g carbs 82g fat 8.2g fibre
Raspberry and White Chocolate Muffins
This recipe has been adapted from the BBC Good Food recipe for blueberry and white chocolate muffins.
225g plain flour
75g caster sugar
1 teaspoon baking powder
Pinch of salt
75g butter, melted
112g good quality white chocolate (I used Green & Blacks white creamy vanilla)
- Heat the oven to 200C/fan 180C/gas 6 and spray a 6-hole muffin tin with a coating of oil (Chef Mate or Fry Light or your own spray). You can use paper cases if you want but I find they stick.
- Chop the chocolate (I used Green & Blacks white creamy vanilla) into fairly largish chunks (or you can use chocolate chips.
- In a large bowl, mix the flour, sugar, salt and baking powder.
- Mix the egg, melted butter and milk quickly into the dry ingredients together with the raspberries and chocolate (don’t overmix, it should be a bit lumpy).
- Divide between the holes in the muffin tin and bake for 25 minutes until risen and golden and cooked through.
These do keep in the freezer. I’m not sure for how long, I’ve only tried five days so far.
If making six muffins the nutritional value will be as follows:
436 calories 9.75g protein 52g carbs 21g fat 2g fibre 0.3 servings of fruit.
The nutritional value for the whole lot (useful if you are making a different number of muffins from the mix) is
2619 calories 58.5g protein 315g carbs 125.5g fat 12g fibre 1.5 servings of fruit.
Muffins: mini (or medium) walnut and apricot muffins
This quantity makes:
24 mini-muffins OR
12 medium muffins OR
6 medium muffins PLUS 12 mini muffins
1 cup flour
1/2 tsp baking soda
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup chopped dried apricots
1/4 cup water or orange juice
1/2 cup yoghurt
half a large (or one small) orange , rind and juice
1/4 cup chopped walnuts
1. Heat the oven to 190C and spray the muffins tins with oil (fry light, chef mate or your own version).
2. Measure the dry ingredients into a large bowl and mix well to ensure that the brown sugar is evenly mixed through the other ingredients.
3. In another bowl, microwave the apricots with the water or juice until all the liquid is absorbed (about 1 minute on 100% power).
4. Add the butter to the apricot mixture, warm it a bit more if needed to mix it in.
5. Then mix in the eggs, yoghurt and grated orange rind.
6. Make the juice from the orange up to half a cup with water (if necessary) and add this and the chopped walnuts to the mixture.
7. Fold the two mixtures together, taking care not to overmix.
8. Divide the mixture evenly between the muffin tins.
9. Bake at 190C for about 12-15 minutes for medium or about 10-12 for mini or until the mffins spring back when pressed lightly.
Nutritional info: 144 kcals 3g protein 20g carb 5.8g fat 0.8g fibre
The New Zealand Photo-dieter
Lemon & Pepper Chicken Wings
This is my version of Sasha’s version of a NIgel Slater recipe.
a pack of chicken wings (about 12)
two unwaxed lemons
1 heaped tbsp black peppercorns
2 tbsp olive oil
2 tsp sea salt flakes
1. Put the chicken wings into a roasting dish (check for stray feathers first).
2. Grate the lemon rind onto the chicken.
3. Halve the lemons and squeeze the juice over the chicken wings.
4. Cut each of the lemon skins into quarters.
5. Either put the peppercorns in a mortar and bash them so they crack into small pieces then add the olive oil or, if you are like me and can’t get on with a mortar put them in a blender but for the shortest possible time. You do not want a powder.
The peppercorns should still be nubbly, rather than finely ground.
7. Pour the pepper & oil mixture over the chicken wings and make sure you’ve covered as much of the chicken pieces as you can.
8. Scatter the salt flakes, without crushing them, over the chicken. At this stage you can leave it for a while to soak up the flavours if you want.
9. Tuck the quartered lemon halves in between the pieces of chicken.
10. Roast at 220ºC (or 200 for a fan oven) for about an hour, turning once (if you remember). The chicken should be golden and sticky, the edges blackened here and there.
Nice eaten straight away as nibbles, or cold in a picnic or lunch box.
Citrus Chicken with Pumpkin and Peppers
I was in need of some comfort food today, and this is the healthiest comfort food I know. A nice, easy, all-in-one meal (although I usually cook some broccoli to go with it) cooked without any added fat.
This way of roasting the chicken keeps it very, very moist. You can freeze the leftovers for a ready meal.
The recipe is adapted from a Good Housekeeping Healthy Eating Recipe Book. In the recipe below anything listed as ‘optional’ is what I’ve added. Of course, you can adapt it further to suit yourself if you want to make it. It’s worth trying.
1 whole chicken
575g pumpkin or butternut squash*
1 yellow pepper
1 red pepper
1 red onion
1 red chili
300ml chicken stock (I use a cube)
2 tsp jerk seasoning**
salt and pepper
brown (ordinary) onion (optional)
* I used new potatoes this time as there are no squashes or pumpkins about
** if you haven’t got jerk use salt and paprika. This time I used Chinese five spice.
- Preheat oven to 180C (gas 4)
- Cut the peppers into chunks – about 2.5cm
Peel the pumpkin or squash and chop into wedges.
Peel and cut the onions into wedges
Halve and deseed the chili and cut into thin strips
If using, peel and chop the carrots into chunks
If using, split the garlic bulb into cloves but leave them whole.
*** If you want to make a posh gravy for this, pare a few very thin strips of the rind and put to one side.
After removing the chicken and vegetables from the roasting pan, strain off any fat then pour the stock back into the pan (if you didn’t add it before cooking) and bring to the boil. Add the reserved orange and lime strips and simmer for ten minutes.
Paula’s Lemon Chicken
I first tried this recipe at a Chinese cookery class run by a lady called Paula. I enjoyed it so much that I made it again at home a few days later. I’ve used half the amount of chicken but the same amount of everything else both times.
1kg (approx) of lean skinless chicken, cut into bite sized pieces
6 dried chinese style mushrooms or chestnut mushrooms
15g (approx) lard
root ginger, freshly peeled and chopped finely or grated (to taste)
1 red pepper, cored, de-seeded and sliced thinly
grated rind of 2 non-waxed lemons
5 spring onions, topped and tailed, peeled and sliced thinly (sliced diagonally)
4 TBS Chinese wine or dry sherry
1.5 tspn caster sugar
2 TBS light soy sauce
1 tsp cornflour mixed with 1 TBS water
1-2 TBS lemon juice
- Soak the dried mushrooms in boiling water for 15-20 minutes or wipe and slice fresh mushrooms.
- Mix the wine or sherry with the soy sauce and caster sugar.
- Line up all your prepared ingredients in a row next to your wok or stir-fry pan – chicken lard ginger/pepper/mushrooms lemon rind & spring onions sherry/soy/sugar mix cornflour/water mix lemon juice.
- Heat some sunflower oil in the wok and stir-fry the chicken cubes for 2-3 minutes until cooked but not too coloured. Remove from pan and put to one side.
- Wipe the pan with kitchen roll then melt the lard in the cleaned pan.
- Tip in the ginger/pepper/mushrooms and stir-fry for one minute.
- Add the lemon rind and spring onions and stir0fry for a further minute.
- Add the sherry/soy/sugar mixture and stir-fry for another minute.
- Add the cornflour mixture, giving it a quick stir before tipping it in as it will have ‘settled’. Stir in for a further minute
- Tip the chicken back in and heat through.
If you are serving immediately add the lemon juice now and remove from the heat straight away. If the food is going to be reheated and eaten later don’t add the lemon juice until just ready to serve as it will make the dish sour if left in too long.
Nice with plain boiled Basmati rice.
NOTES: Slicing the peppers and onions diagonally not only looks ‘prettier’ but gives a greater surface to cook so it cooks more quickly.
Do use lard if you can as it makes a difference to the taste and to the feel of the food in the mouth.
Nutritional info for half of this dish (if using 500g to make it all)
334 kcals 17.2g carbs 34g protein 10.8g fat 2.7g fibre 2 portions of fruit & veg
Tandoori chicken lunch box
Tandoori chicken bites
I made these for lunch again this week. The recipe is from the Australian Women’s Weekly (AWW) Low-Fat Meals in Minutes. The original recipe is for eight people but I have halved it and use it for lunch for two people for two days.
250g chicken breast fillets
1 TBS tandoori paste
quarter cup (65 ml) low fat yoghurt
quarter tsp ground cumin
quarter tsp ground coriander
For the dip
quarter cup (65 ml) low fat yoghurt
quarter tsp ground cumin
quarter tsp ground coriander
Cucumber seeded and finely chopped (book says Lebanese but I don’t think we have them in the UK)
Half TBS lemon juice
Half TBS finely chopped coriander leaves (optional – I usually forget)
Nutritional info per quarter of this recipe: 140 kcals 5.2g fat 4g carbs 19.3g protein 0.2g fibre 0.3 F&V
Fine eaten cold in a lunch box.
I made three fairly long skewers this time. I ate one for my lunch and left the other two, wrapped in cling film, in the fridge. One is for my SO (with strict instructions that he only has one) and I shall have the other tomorrow or Thursday. They keep quite well.
To pack, I take them off the skewer and put them in my box with some salad and a little pot of the dip.
They are great with mini pitta bread. However, I was having homemade rice pudding this afternoon so felt that I didn’t need the extra carbs/starch.