Cooking
Happy new year! Hope it has been great so far. I should be fired from my job but I probably would not show up to do it either. At least the writing on this blog part of it. I have been sewing more and a little knitting. I also want to try to fall in love with crochet again – in 2017 I did not crochet at all.
If you are on facebook I am sure you have seen the guy who does video commentary on the cooking videos. He is hilarious! When I was thinking about today’s recipe I imagined the commentary it would get especially from Zimbabweans.
Sadza is perfect as is, at least to us Zimbabweans and Southern Africans even without any seasoning. If ten years you had told me I would even think to try some of these recipes with sadza I wouldn’t have believed you. Yet here I am! I made a crust with sadza and filled it with eggs, vegetables and cheese.
I made thick sadza and placed it in a buttered dish.
I pressed the sadza into the dish and levelled around the sides.
Then I baked the crust for about 20 minutes and let it cool.
I then added vegetables. I feel like you can add any vegetables you like to eat with sadza, like mustard greens, muboora or kale.
Then the eggs and cheese.
Bake it about 40 minutes and you have this deliciousness! 
Want to know what it tastes like? Sadza and eggs. Only this one you can use a fork. Also, perfect if you are gluten-free.
Spinach, onion and tomato quiche with sadza crust
Ingredients
For the Sadza Crust:
- 1 3/4 cups water
- ½ cup maizemeal
For the Quiche Filling:
- 3 large tomatoes chopped
- 1 large onion sliced
- 2 cups baby spinach
- 1 cup half and half or milk
- 3 eggs
- ¼ teaspoon salt
- 1½ cups flavorful cheese such as Swiss or gouda, grated
Instructions
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To make the sadza crust: In a medium saucepan, bring the water to a boil. Add the maize meal in a gradual stream, whisking constantly to prevent lumps. Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes until the mixture pulls away from the sides of the pan into a firm, sticky mass.
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Grease a quiche pan and press the sadza mixture into it and up the sides.
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In a preheated oven at 400 degrees F, bake the sadza crust for 15-20 minutes until slightly crispy on the edges. Allow the crust to cool.
For the quiche filling:
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Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth.
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Place the onion, chopped tomatoes, and spinach into the sadza crust. Pour the half and half/egg mixture over it and then sprinkle the cheese over it.
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Preheat the oven to 325 F and bake for 35-40 minutes or until golden brown on top and the middle of the quiche is firm.