Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Mushroom and Heirloom Tomato Quiche

Mushroom and Heirloom Tomato Quiche

dontmissmyplate
Brunch, Breakfast

This recipe is part of a six course brunch.

I don't think you can ever go wrong with quiche. It's another recipe that's super customizable and a great addition to the brunch table.

The only thing challenge with quiche is that there is a risk it will end up tasting bland. How do you avoid that? Make sure you season the egg mixture in addition to your filling well; it will make a huge difference!

If you're tired of omelettes, scrambled, or fried eggs, quiche is a great way to add different flavours and textures while getting your dose of protein and egg differently, with the addition of a delicious buttery, flaky pastry, of course. I used puff pastry because I like the extra flakiness, but you can still use regular pie crust. I also used coconut milk as a non-dairy alternative.

Add this recipe to your brunch spread, weekday breakfast repertoire (go crust-free and use a muffin tray), or any time you have folks over for lunch and need a light fare - you can serve it with a light side salad.

Ingredients

1 puff pastry sheet, thawed (10 minutes before baking)

2 tablespoons olive oil

1/2 cup shiitake mushrooms

1/4 cup corn (canned or fresh from the cobb)

2 tablespoons garlic, minced

1/2 green bell pepper, diced

1 tablespoon spice for rice (or your favorite all-purpose seasoning)

2 shallots, diced

1 1/2 teaspoons salt

2 teaspoons black pepper

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon coriander

1 teaspoon fenugreek powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon soy sauce

1 large heirloom tomato, thinly sliced

1/4 cup parmesan cheese, grated

4 eggs

1/2 cup coconut milk

Fresh basil leaves

Instructions

In a non-stick pan, heat the olive oil and saute the mushrooms for about 5 minutes. Add 1 teaspoon salt, 1 teaspoon black pepper, spices and herbs; cook for 1-2 minutes to bring the flavours out. Add the fresh garlic, bell pepper, and scallions; cook for another 3-4 minutes to soften the vegetables.

Deglaze the pan with soy sauce, then add the corn. Cook for about 2-3 minutes, then a set aside to cool.

In a separate bowl, whisk the eggs, milk, parmesan cheese, spice for rice, garlic powder, 1/2 teaspoon salt, and 1 teaspoon pepper until well combined.

Place the puff pastry into a 9-inch pie dish. Since the puff pastry is square, you can trim the edges or fold them slightly. Spoon the mushroom mixture onto the pastry, followed by the tomato slices.

Pour the egg mixture on top, garnish with some additional dried and fresh basil if you please, and bake for 30 minutes at 350F or until the eggs are set - they should no longer jiggle if you move the pan around.

Sprinkle a little more parmesan on top, cool for about 10 minutes, and serve warm.

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