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A wholesome dough quiche with delicious celery cabbage pulled together with fresh cream and Knorr Professional Mozambican Peri-Peri Marinade & Basting. Top with figs for added sweetness, and sprinkle with goat’s cheese to finish!



  1. Method:

    1. Knead wheat flour with margarine, 1 egg, salt and 1-2 tbsp of water into a smooth dough. Roll out the dough on a floured work surface slightly larger than the cake tin shape (28 cm diameter). Lay out the parchment paper, place the dough on it and form a 2 cm high edge. Prick several times with a fork. Refrigerate dough for 30 min. Bake in pre-heated oven at 200 °C (fan oven: 180 °C) on the lower part of the oven for 15 min. 
    2. Wash pak choi, cut the stalks into 1.5 cm wide pieces, cut the leaves into larger pieces. Peel onion, cut in half and cut into rings. Fry the onion and pak choi stalks in a pan in the oil for 5 min. Add pak choi leaves and fry briefly. 
    3. Mix cream, 2 eggs, Knorr Professional Mozambican Peri-Peri Marinade & Basting and pepper in a bowl. 
    4. Spread vegetables over the dough base. Pour egg mix over it. Wash figs and quarter. Press the figs into the mixture and sprinkle goat’s cheese on top. Bake pak choi quiche at 200 °C for 35-40 min.
  2. Chef’s Tip:

    Substitute wheat flour with spelt flour, almond flour, coconut flour, oat bran flour or oat flour, amaranth flour, barley flour, and white rice flour or brown rice flour.