I made this very quick and easy quiche as a brunch dish over the long weekend. I used 3 fresh eggs from our backyard chickens of course, and all the herbs are from my square foot garden.
I’m not happy with how the crust turned out. I think I may have blind baked it too long, or maybe I need to tweak the ingredients. I’ll possibly update the post a crust recipe when I make a great one. In any case, this is what I used for the filling, and how I proceeded after making the crust in a flan dish. By the way Clicks are having an insane 3 for 2 sale on French made Arcuisine bakeware and dishes.
Kiss Me Quiche
3 medium eggs
1/2 a medium onion, finely chopped
1/2 cup full cream milk
1/2 cup yoghurt
1 cup cheese chopped not grated(I used mozzarella & mature cheddar)
1 cup cherry tomatoes, halved
2 sprigs of spring onion
1/4 cup chopped basil
1 tablespoon oregano
Salt & pepper to taste
Preheat the oven at 180C.
Chop up the herbs, veggies and cheese. I prefer cubed cheese over grated, because the cubed cheese forms little pockets of cheese inside the quiche that give it more texture and character than grated cheese that will melt away.
Combine the ingredients in a large bowl & mix with a fork or balloon whisk for about 1 minute, or until everything is well blended. Pour the egg mixture into your prepared pastry case in the flan dish.
Bake the quiche at 180 for about 45 minutes. Check the quiche after 25 – 30 minutes to see if it has set. Press a fork gently into the centre. If the centre is still liquid, continue baking. The fully cooked quiche will rise slightly, have a springy centre & the fork will come away clean. It should be golden brown.
Remove when it’s ready and leave to cool outside of the oven. If you leave it in there, it may continue to cook from the remaining heat and thus dry out.