Prep Time: 20 min
Cook Time: 40 min
Serves: 6


  • 1 basic piecrust (20-cm), baked
  • 1 cup asparagus pieces (2cm)
  • 3/4 cup shredded Italian cheese blend (150g)
  • 1 cup cherry tomato slices
  • 6 EGGS
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper


  • Heat oven to 190c. Blanch asparagus in boiling water for 1 minute. Drain well. Sprinkle cheese evenly in bottom of piecrust. Top with asparagus and tomatoes in an even layer.

  • Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in piecrust.

  • Bake in center of 190c oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes. Cut into wedges.


    Insider info

  • A tasty spring garden vegetable quiche that makes a light easy dinner. Prepare in mini pie pans (or ramekins) for individual servings or for a convenient on-the-go snack.

  • If using frozen piecrust, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

  • No water bath needed. The piecrust protects the custard filling from direct oven heat, so a water bath is not necessary.

  • How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.






  • For richer custard, substitute half-and-half for the milk.

Prep Time: 20 min
Cook Time: 6 min
Serves: 4


  • 2 large eggs
  • 60 ml (4 T) biltong, finely chopped (or biltong powder)
  • 30 ml (2 T) sweet chilli sauce
  • 30 ml (2 T) fat free smooth cottage cheese
  • salt and black pepper, to taste
  • 4 slices home style brown bread
  • 1 spring onion, finely sliced, to garnish
  • extra sweet chilli sauce, to garnish (optional)


  • Hard-boil the eggs (5 – 6 minutes on a rolling boil). Allow to cool.
  • Once the eggs are cool, roughly chop them.
  • Mix together the eggs, biltong, sweet chilli sauce and cottage cheese.
  • Season well with salt and black pepper.
  • Toast the bread slices. Using a round cookie cutter, press 4 rounds out of every slice.
  • Spoon teaspoonfuls of the mixture onto the toast rounds.
  • Garnish with spring onion, a dollop of sweet chilli sauce and serve.

Prep Time: 30 min
Cook Time: 15 min
Serves: 4


  • 800g potatoes, peeled, sliced thinly
  • 1 tbsp olive oil
  • 1 large brown onion, sliced thinly
  • 200g chorizo sausage, sliced thinly
  • 6 beaten Wolma Eggs
  • 310ml pouring cream
  • 4 green onions (scallions) sliced thickly
  • 25g coarsely grated mozzarella cheese
  • 30g coarsely grated cheddar cheese


  • Boil, steam or microwave the potato until just tender; drain.
  • Meanwhile, heat the oil in a medium frying pan; cook brown onion, stirring, until softened. Add the chorizo; cook, stirring, until crisp. Drain the chorizo mixture on absorbent paper.
  • Whisk the eggs in a large bowl with cream, green onion and cheese, stir in the potato and chorizo mixture.
  • Pour the mixture into a heated oiled medium frying pan; cook, covered, over low heat, about 10 minutes or until the tortilla is just set. Carefully invert the tortilla onto a plate, then slide back into the pan cook, uncovered, about 5 minutes or until cooked through.

Prep & Cook Time: 35 min
Serves: 4


  • 8 slices wholemeal bread
  • 8 slices ham
  • 40g butter
  • 4 Wolma Eggs
  • Cheese Bechamel
  • 20g butter
  • 1 tbsp plain all purpose flour
  • 180 ml milk
  • 60g finely grated cheddar cheese
  • 1 tbsp finely chopped fresh flat-leaf parsley.


  • Make the cheese béchamel
  • Spread the béchamel onto the bread slices. Top four slices with ham then the remaining bread.
  • Melt the butter in a large frying pan. Add the sandwiches, in batches; toast until browned both sides. Remove from pan.
  • Fry the eggs in the same pan until cooked. Top each sandwich with an egg.
  • Cheese Bechamel:  Melt the butter in a small saucepan, add flour; cook, stirring, 1 minute. Gradually add the milk; cook, stirring, until the sauce boils and thickens. Remove from the heat; stir in cheese and parsley.

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