Everything Quiche and Pumpkin Soup

Everything Quiche and Pumpkin Soup

“April hath put a spirit of youth in everything” –William Shakespeare
Dust off that raincoat and rev up that heater; the coolermonths are upon us. Named by the Romans as Aprils, it comes from the verb ‘aperire’,meaning “to open”. Its etymology comes from the allusion that it is the seasonwhere trees and flowers begin to open, yet in Australia, it could not befurther from that. La Nina has begun to pass us by, preparing us for the coolerweather that begins in April. =
However, some key events in April spark joy in our lives.Easter is a traditional Christian festival and cultural holiday that has slowlyover time been adopted by many different cultures and families as a time to gettogether. Conventionally, gifts are given on Easter – but not materialisticgifts! Easter eggs, also known as Paschal eggs, are the common gifts given onEaster. These eggs are decorated with various colours, styles and patterns thatgive each one its unique allure and place in the world. Perhaps the most famousdecorated set of eggs would be the Russian Fabergé eggs. These were made under thesupervision of Peter Carl Fabergé for the Russian Tsars Alexander III andNicholas II as Easter gifts for their wives and mothers. It is predicted thatas many as 69 were created, of which 57 have survived to this day.
Throughout history, eggs have been seen as an importantsymbol in folklore and mythology – often representing life and rebirth, healingand protection, and sometimes appearing in creation myths. From Africa toAustralia and even ancient Mesopotamia, egg decorating is a universal eventseen throughout many different cultural celebrations.
Before you blow out the bottom of your eggs to decoratethem, be mindful of the health benefits you can receive from the regularconsumption of eggs. Despite its high cholesterol being deemed villainous bythe media for years, it is not the case. Eggs are one of the best naturalnutrition sources: with 7g of high-quality protein, 5g of fat and 1.6g ofsaturated fats – alongside iron and various other vitamins and minerals. So,get egg-cited and get those eggs into your diet!
But decorated eggs and free ranged are one thing. The realeggs we care for during Easter are the ones wrapped in foil and contain thattasty treat we love so much – chocolate! Chocolate and Easter go together like awink and smile, as they are a much-appreciated gift to give out… and often comepre-decorated! There are many health benefits that come with an indulgence ofchocolate, but it is low in nutrient value, so moderation is key.
Chocolate can improve our heart health, as cocoa is rich inflavanols that contain antioxidant and anti-inflammatory properties. They alsohelp increase blood flow and reduce blood pressure. It is also proven to helpboost moods, increase brain power, is linked to decreasing cholesterol and caneven assist in weight loss! However, due to how cocoa beans are processed, thehealth benefits can be diminished. Choosing minimally processed chocolate isthe best way to ensure the biggest boost. So, pick dark chocolate over milk orwhite!
The recipe, or recipes for this month, are takes ontraditional Autumn foods that contain all the standards that contribute to anutritious meal. Plus, the central part of the meal – Quiche – is loaded withour food of the month: eggs!


All in one Quiche:


  • ¾ cup pastry mix
  • ¾ cup grated cheese
  • 1 tsp butter, softened
  • Four eggs, lightly beaten
  • 1 cup milk
  • 310g can corn kernels
  • 1 onion, finely chopped
  • 2 tbsp basil, chopped
  • 1 small barbeque chicken, skin removed and shredded
  • 1 tomato, deseeded and diced
  • 1 tbsp flat-leaf parsley, chopped
Step 1: Preheat the oven to 180⁰C. Lightly grease a 3cm deep, 24cm (base) quiche dish
Step 2: Combine pastry mix, cheese, butter, eggs and milk into a bowl. Stir well
Step 3: Add corn, onion, basil, chicken, tomato, parsley and salt and pepper to the egg mixture. Mix well. Pour into the prepared quiche dish. Bake for 40 to 45 minutes or until golden and firm to the touch. Serve.  

Roasted pumpkin soup:

  • 1 ½ tbsp olive oil
  • 3 cloves garlic
  • 1.5kg butternut pumpkin, diced
  • 20g butter
  • 1 medium leek, trimmed, halved, washed. Sliced
  • 2 medium cream delight potatoes, peeled, chopped
  • 1-litre chicken stock
  • 1 tbsp pure cream
  • 1 tbsp chopped chives
  • Ciabatta bread, sliced, toasted to serve
Step 1: Preheat oven to 200⁰/180⁰C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat. Arrange pumpkin mixture in a single layer on a prepared tray. Bake for 40 minutes or until the pumpkin is golden and tender.
Step 2: Squeeze garlic cloves from the skin and place them to the side. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
Step 3: Add stock and 2 cups of cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
Step 4: Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2-3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with chives. Serve with toasted ciabatta slices.
Team OsteoStrong

Team OsteoStrong


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