I am a huge fan of the whole “Meatless Monday” movement. My family (especially the men other than my husband) are not. They believe that “Meat is meat and a man must eat” and that chicken is a side dish. My dad has started to come around to the idea and my husband went on a bit of a Meat Strike when he was younger so he doesn’t mind too much either. But my uncles and cousins just don’t get why I’m even trying to do vegetarian meals. Phrases like “bunny food” and “hippie nonsense” are often heard when I talk about Meatless Mondays.

Nevertheless, I will not stop with it, and they know if they come for dinner during the week, they’ll probably land up getting a vegetarian meal. I don’t think I’ll ever venture into complete vegan meals as this is a bit hard for me to do. If I’m not using meat, I tend to make up for it with dairy or eggs. Maybe one day I’ll master the art of vegan food but for now, I’m very happy to compensate with just leaving actual meat out. I also try to not even use fish or seafood as our poor Oceans also need a bit of a break every now and then. I try to cook vegetarian twice a week but admittedly, it is harder than just grilling a chicken breast and popping it next to some salad.

Since I started venturing further into vegetarian cooking, I have been having an incredible amount of fun in the kitchen. It takes a whole other level of creativity to come up with balanced, tasty and satisfying meals that contain no meat, I tell you! But it really is inspiring and once you start, you won’t be able to stop. And if you’re one of the people that aren’t too creative in the kitchen, don’t even worry about it, I’ve got it all covered. I promise to post you at least one vegetarian meal a week so you can explore that world with me.

This week’s recipe is for Zucchini, Feta and Mint Quiche. And if your husband is anything like mine, he’ll turn his nose up to the Mint but I just went along with it anyway. The combination is beyond delicious and just the thing for hot Summer nights. Served with a side salad of lettuce, calamata olives and avocado, this is a stunning meal. I made 8 mini quiches but the same mixture will be perfect for one large quiche as well. And it actually tastes even better the next day so be sure to keep a piece for lunch!!

Makes 8 small quiches or 1 large quiche

1 (or 2 if you’re using small tins)  roll, ready-made shortcrust pastry
1 large onion, finely chopped
2 cloves garlic, crushed
700g (24.69 ounces) fresh zucchini / baby marrows, grated
handful fresh mint, finely chopped
3 rounds of Feta cheese
4 large eggs
250ml (8.45 fluid ounces) cream / milk
salt & pepper to taste

• Roll out the shortcrust pastry to fit into the quiche tin(s). Pre-heat the oven to 180°c and Blind Bake the pastry for 10 minutes until golden brown. Set aside.
• In a large pan, fry the onion and garlic until soft and translucent. Add the grated zucchini and fry for 2-3 minutes until slightly softened. Transfer the mixture into a colander and allow to drain for 5 minutes. Add the chopped mint.
• Beat together the eggs, milk and seasoning.
• Spoon the zucchini mixture on top of the pastry and cover with the egg mixture. Crumble over the Feta cheese and grind over some black pepper.
• Bake for 15-20 minutes (10 for mini quiches) until the quiche is set but still slightly soft in the middle.
• Remove from the oven and allow to cool to room temperature.

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