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Afternoon tea recipes

Black sesame-and-ginger financiers

Afternoon tea

Black sesame-and-ginger financiers

20 minutes

Ultimate flourless chocolate cake

Afternoon tea

Ultimate flourless chocolate cake

25 minutes, plus cooling time

The Scone Shack’s scones

Afternoon tea

The Scone Shack’s scones

15 minutes

Lamingtons

Afternoon tea

Lamingtons

Chocolate éclairs with cream

Afternoon tea

Chocolate éclairs with cream

45 minutes

Mini cheese and tuna quiches

Afternoon tea

Mini cheese and tuna quiches

Three-cheese quiche

Afternoon tea

Three-cheese quiche

1 hour 15 minutes

Sticky date and mocha swirled buns

Afternoon tea

Sticky date and mocha swirled buns

25 minutes

Chocolate-honey cake

Afternoon tea

Chocolate-honey cake

Chocolate mousse brownie cake

Afternoon tea

Chocolate mousse brownie cake

1.5 hours

Macaroons with jam

Afternoon tea

Macaroons with jam

20 minutes

Onion-and-leek quiche with pretzel base

Afternoon tea

Onion-and-leek quiche with pretzel base

30 minutes

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Onion-and-leek quiche with pretzel base

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

for the base:

150 g pretzels, crushed
125 g butter, melted

for the filling:

3 T olive oil
100 g leeks, roughly chopped
4 garlic cloves, finely chopped (or 2 t Woolworths crushed garlic)
6 shallots, halved
1 white onion, cut into rings
6 free-range eggs
1/2 cup cream, plus 2 T
100 g Cheddar, grated
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C and grease a 21 cm quiche dish.
2. To make the base, combine the pretzels and butter and press into the dish.
3. To make the filling, heat the olive oil in a pan and fry the leeks and garlic over a medium heat until caramelised, 5–10 minutes. Do the same with the shallots and onion, frying them separately and ensuring they’re tender before starting the next one.
4. Arrange the leeks, shallots and onion on the base. Combine the eggs, cream, Cheddar and seasoning, pour over the onions and bake for 30 minutes, or until set.

Find more quiche recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom