Crustless Vegetable Quiche – Meat Free Monday

Crustless Vegetable Quiche is just the thing for a Monday Dinner – tasty simple and uses up a lot of odds and ends from the fridge.


A motley assortment of bell peppers, onions, spring onions, herbs all past their best, bound together with eggs and grated cheddar – Yum…


I gently fry sliced onion, and spring onions


Add various sliced bell peppers in a little olive oil, salt and pepper, fry down slowly


that’s what I love about this type of food, you can use what you have in.

In a separate bowl mix together 8 free range eggs, salt, pepper and a glug of double cream or milk – whisk together till fully blended.  Pop the grill on high, ready to finish off the ‘quiche’


Mix the egg mix into the cooked Veg



add a couple of good handfuls of strong, grated Cheddar Cheese and gently stir through, then leave to ‘set’ at the bottom over a low heat.


As the edges start to pull away from the sides of the pan, take off the heat and straight under the grill till risen, golden and bubbling hot.


Remove from the grill and leave a few minutes before turning out and slicing.



I am having grilled tomatoes and salad, Hubby and Youngest are having Jacket Potatoes with salad.

A cheap and tasty way to start the week 😇


Party Time… 🍸🍹

Just a brief one today, we have been busy getting stuff sorted for the party – I don’t think the queen has this much fuss – I know it’s self inflicted, no sympathy required 😋


Hubby is on garden duty, the gazebo is up, chairs and tables ready to positioned, electric is available for the DJ boyfriend- neighbors have been warned/invited – thankfully  sadly this will all be over by 10pm at the latest 🤣🤣


I have been baking, which is lovely on the hottest day of the years so far 🌋

As I said yesterday I use Nigella’s cupcake recipe, it’s simple and tastes great


for 24 cupcakes I mixed 250g unsalted butter with 250g sugar and a blob of vanilla bean paste, till light and fluffy, add 4 eggs, one at a time to the mix, then add 250g of self raising flour about 1/4 at a time – add a little milk till the mixture is ‘dropping constantly.


Spoon into the cases, don’t overfill them, half to 3/4 full is enough

IMG_4100Into a preheated oven (200) for 15 minutes, then leave to cool.


I made the icing sugar yesterday, the buttercream icing is simple, add 250g unsalted butter to the mixing bowl with a small blob of vanilla bean paste, beat till pale, then carefully add 500g of icing sugar, a bit at a time so it doesn’t look like a snow storm in the kitchen.  You can colour this at this point – I am making 2 batches, one natural, one pale pink.


Spoon you icing into a large icing bag, with a star nozzle at the end, in today’s heat I popped this into the fridge for 20 minutes to firm a little.

IMG_4106I start with a blob of icing in the middle of each cake, and with a continuous swirl.

Decorate to suit – these are truly easy to make and look lovely, even if I do say so myself – great fun to make with kids 🤗


The salads are finished off.


The watermelon sliced and plated.


The cakes arranged.


Cocktails are go…


Hubby is Grill King


Lets Party……….