Quiche is wonderful in its simplicity and is a great way to hide vegetables from picky eaters (I usually add shredded zucchini to the egg mix and it becomes undetectable).
This recipe is a bit of a twist on the conventional French quiche, as it vegetarian (no bacon) and the crust is made with olive oil rather than butter.
Think of this recipe as a base and add just about anything to it: bacon, sausage or smoked salmon, vegetables (baked pumpkin, zuchinni, bell peppers…), feta cheese, dry herbs (thyme or oregano)…
- 1.5 cups of flour
- Half cup of olive oil
- Half cup of warm water
- Pinch of salt
- 3-4 large eggs
- 200 mL of cream
- 50 mL milk
- (in this quiche, I used salmon)
- Half cup of shredded cheese (I like to use emmental but any hard cheese will do)
- Salt and pepper to taste
Preparation – 30min + 40min baking
- Turn the oven to 180 degrees Celsius
- Make the crust by mixing the flour and salt. Make a hole in the center and pour in the olive oil. Mix by hand and slowly incorporate the water to form a uniform dough that doesn’t stick to your fingers (you may not need all of the water). You can keep it in your refrigerator for a few days or use it straight away. Roll out the dough in a baking dish
- In a new bowl, mix the eggs, cream, milk, salt and pepper (do not overbeat the mix as it will result in a souffle)
- Pour the mix over the dough and top with cheese
- Bake for 40 minutes
Serve it hot or cold, on its own or with a side salad (I love it with carrot salad).
To read the Indonesian translation, click here.