Choux Christmas Wreath
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120 g bread flour
2,5 ml (½ tsp) salt
1 (200 g) ripe avocado, mashed (ice cold)
10 ml (2 tsp) cooking oil
1 (150 g) small onion, finely chopped
6 (210 g) slices of bacon, chopped and pan-fried
a handful of spinach, shredded
3 large eggs
250 ml (1 cup) cream
1,25 ml (¼ tsp) ground nutmeg
salt and ground black pepper, to taste
50 g Cheddar cheese, finely grated
1 (200 g) avocado, mashed
250 (1 cup) crème fraîche
15 ml (1 tbsp) fresh dill, chopped
15 ml (1 tbsp) lemon juice
salt and pepper, to season
200 g cherry tomatoes, finely chopped
1 (150 g) red onion, finely chopped
15 ml (1 tbsp) fresh coriander, chopped
15 ml (1 tbsp) lime juice
salt and freshly ground black pepper, to taste
½ (100 g) Avocado, sliced
5 (175 g) strips of bacon, crisped in the oven
a handful of fresh coriander
Preheat the oven to 190°C.
Tip
A quiche can be a great way to use up all the leftovers in the fridge. Substitute the filling ingredients with any leftovers you may want to use.
Jean-Lee Matthee represented ICA at the 2024 Culinary Schools Student Chef Competition with her dish, Avocado, Caramelised Onion and Bacon Quiche. It features avocado, bacon, caramelised onions and spinach and is served with an avocado salsa and avocado crème fraîche.
