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Safari Spoonful: Serengeti Quiche

African safari camps do a wonderful job catering to the tastes of American and European travelers with a constantly changing menu prepared in some of the most remotely placed kitchens on earth. This safari spoonful is an easy-to-make quiche I enjoyed after a morning game-drive at Lamai Serengeti.

While camps will try to expose you to traditional African cuisine, and some ingredients you won’t find at home (kudu wellington, anyone?) you’ll find expertly prepared familar fare after every safari game drive. This vegetable quiche from Lamai Serengeti brings back great memories from my safari there four years ago, and I recently made one for my colleague Samantha’s birthday lunch.

In 2013 I went to Tanzania to visit our preferred safari camps and lodges. During the course of this two-week trip, I visited a remarkable 30 properties, but of these, the panoramic views of the Serengeti from the top of the kopje at Lamai made a strong impression. So did the delicious quiche (or, tart, as they called it) they served for lunch after our morning game drive. They also serve this type of item in the packed lunch you take with you on game drives when you won’t be in camp at mid-day.  It travels well and they wrap it in a nice tidy package.

Most of the sensory experiences on safari — the night-calls of baboons, lions and hyraxes — are impossible to take home, but the camp staff at Lamai generously gave me this recipe so that I could at least bring back a taste of Africa.


Delicious food is, of course, not the chief attraction at Lamai Serengeti Camp. The camp is one of very few located in the remote far northern sector of the famed Serengeti National Park.

Traveler relaxes at Lamai Serengeti

Tucked amongst the rocks of Kogakuria Kopje, the camp is just a few miles from where the wildebeest cross the Mara River.  For roughly a quarter of the year, between late July and October, this where the famous wildebeest migration takes place. Resident game is also plentiful. Plains game in the form of zebra, topi, gazelles, impala, buffalo and giraffe all frequent the area throughout the year.  Lion are rarely far away and leopard, ever present, but always elusive, stalk the rocky kopjes and river lines.

Serengeti Quiche Recipe

The short list of ingredients and easy preparation make this a great option for dinner or brunch — perhaps even for a long weekend like the upcoming Presidents’ Day weekend. Using a springform pan makes for a lovely presentation.

Serengeti Quiche



Your favorite pastry crust, homemade or store bought


1 red pepper 1 yellow pepper 1 aubergine or eggplant (I like to substitute portobello mushrooms) 1 courgette or zucchini 1 onion 2 bay leaves 8 thyme sprigs 4 oz feta cheese 7 cherry tomatoes


1 cup milk 1 cup cheddar cheese (or cream) 2 eggs 1 tsp dry mustard 1 tsp dry parsley Directions

Prep Time: 20 minutes Cook Time: 35-45 minutes

Serves 8-10

Preheat oven to 400 degrees.

Line a springform pan with parchment paper. Place the crust inside and bake.

Dice the vegetables into one inch cubes. Roast in a pan with olive oil, and season with salt and pepper. While the vegetables are roasting, mix together the filling ingredients, including the milk, cheddar cheese, eggs, mustard and parsley. Once the vegetables are done fill the crust with both mixtures. Top with feta cheese and cherry tomatoes.

Bake in the oven at 400 degrees for 35 to 45 minutes, or until golden brown. Allow to rest for 10 minutes before serving.

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