John Myers
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Ostrich Eggquiche with Omboya (dried Local Spinach)
The perfect ostrich eggquiche with omboya (dried local spinach) recipe with a picture and simple step-by-step instructions.
quiche
- 1 Pc. Ostrich egg
- 2 packet Bacon
- 2 Pc. Onion
- 300 g Goat cheese
- Sugar
- 1 Splash Balsamic vinegar
Omboya
- 100 g Spinach leaves
- 300 ml Water
- Cherry tomatoes
- 0,5 Pc. Onion
- 1 shot Cream
- Salt and pepper
- Herbs
quiche
- Fry the bacon and onions in separate pans. The bacon should be well done (not too crispy!) And the onions should be brown and sweet. (Add a little sugar and balsamic vinegar to the onions so that they brown and sweet faster). Using a hammer, carefully punch a hole at the top and bottom of the ostrich egg. Blow out the egg. Mix in the ostrich egg well, then add the fried onions and bacon. Grate the cheese or cut it into small pieces and mix with it. Season with salt and pepper (or any herbs) and pour into a well-greased muffin tray and bake at 180 degrees for 30-40 minutes (or until the middle is firm). Warning: you can feed a whole army with the given amount! Therefore either freeze the rest or bake several servings of mini quiche.
Omboya
- Pour hot water over the dried spinach (Omboya) in a bowl and soak. When the water has cooled down a bit, chop the spinach and make sure that there is no sand hidden between the leaves. Drain the water and chop the omboya. Fry the onions. Tomatoes with it, then Omboy. Stir well and cook. Season with salt and add cream. Reheat before serving. Serve the quiche and omboya equally (hot).
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