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Jan 05 2018

Do you ever crave something so much that you just have to head to your kitchen to make it? That happened to me this morning! All I wanted was a crustless quiche. I was in luck! I had all the ingredients in my fridge and spice cupboard that I needed to make my most favorite quiche ever; A Crustless Apple Curry and Nutmeg Quiche! Sounds unusual, doesn’t it? I promise you that you will totally love it! Imagine making something so gourmet in your Sayulita kitchen!


*3 Granny Smith apples… check out our fruit and vegetable tiendas. For certain you will find them. I prefer Granny Smith apples because they can be sliced thinly, sautéed in butter until soft, and still keep their shape.

*6 green onions, using only the thinnest stalks from the center of the green portion; chopped.This morning I only had a white onion on hand, so I chopped half of it and sautéed it in butter until it was a lovely golden brown.

*2 Tablespoons butter for sautéing the apples

*1/2 teaspoon fresh grated nutmeg. I love to fresh grate nutmeg as I need it. A fine microplane grater is perfect for grating a whole nutmeg, but any very fine grater will also work. Oksana, of Sana Spices, sells whole nutmeg and also ground. You can find her at Sayulita's Mercado del Pueblo every Friday. 

*1/8-1/2 teaspoon curry powder to taste. Some curry powders are stronger than others. Oksana is our best source of Indian curry powder here in Sayulita, and I might add, of many other excellent quality spices and herbs!


-Peel and thinly slice the apples

-Sauté with butter until soft

-Add the curry and nutmeg, making sure that all the pieces are coated

-Taste to see if you need to add more spices

-Add the sautéed onions (or green onions) and gently stir to mix in a bit

-Spread apple mixture in the bottom of a glass pie plate


-1 pound grated Asiago or Swiss cheese; Yes this is a lot of cheese, but trust me, it is just the perfect amount!

-4 eggs lightly beaten

-1 cup whipping cream; called Crema para Batir and can always be found at Alas Blancas here in Sayulita

-1/4 cup Rum

-1 teaspoon salt and some cracked pepper to taste

COMBINE above ingredients and pour over the cheese

BAKE in 350 degree oven until it is completely puffy and golden

Let cool to set. 

Just writing this recipe is causing my saliva glands to pour! I must go cut myself another piece right now! YUM YUM YUM

I recently made the most delicious baked almond topped Pericole. This is the blue parrot fish that swims in our waters in the La Cruz / Sayulita waters. Stay tuned for the recipe in my next column! You will LOVE it!