quiche

good afternoon !

I haven't really mastered making photogenic quiche. it's a taste bud delight, but my delish dish just doesn't work with the camera yet~

Anyway, black and white made it look best - so imagine juicy ripe red tomato, deep green silver beet, peppered with vibrant green basil, and chalk-white crumbled danish feta. in a deep home made butter-coloured pastry crust. (we all ok with the colours now?)


Recipe as is follows:

Pie Pastry:
2 cups of plain flour, sifted into a deep bowl
125g of chopped cold butter

Mix until crumbly consistency (if your using a mixer just 1 min)
add 2-4 table spoons of cold water, mixing swiftly until pastry just comes together

Roll onto floured surface and bring together in a ball. Cover in plastic cling wrap, and refrigerate for min 30 mins.

When it's done chilling out in the fridge, roll out onto floured surface again, use a rolling pin to flatten to the size of your pie dish. i'm big on high crusts - so i always leave extra above the rim. blind bake for 15 mins to get that pastry cooked, then add your fillings - mine were in roughly this order;

handful of thinly sliced silverbeet on base
pre-cooked 1/2 onion and clove of garlic
Herbs (basil, parsley, chives)
8 eggs, beaten with a dash of milk/cream
- I add fresh shredded herbs to onion mix, and mix into to the eggs for better distribution + salt and pepper to taste

thinly sliced tomatos, laid on top for beautiful (photographic) effect! - i tried
and crumbled feta, grated parmesan.

bake at 190degrees for approx 30mins - until egg has set

enjoy. take a photo. share