VEGETARIAN SPRING QUICHE WITH GREEK SALAD

Authormicheile hendersonCategory, , , DifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 tbsp BALSAMIC VINEGAR
 1 SPRING ONION
 2 TOMATOES
 200 g CREME FRAICHE
 2 EGGS
 100 g WHITE CHEESE (FETA)
 6 SUN-DRIED TOMATOES
 1 SMALL HANDFULL OLIVES
 1 ROLL QUICHE PASTRY
1

Blind baking

Roll your pre-made dough (or homemade) out over a round quiche form from approximately 23cm. Press into place and cut off access dough. With for example a fork poke a few holes into the dough. Then place a piece of non-stick baking paper on top of the dough. Weigh it down with blind baking weights (or like me with dried beans or rice). This stops the pastry base rising during cooking.

Bake the quiche bottom between 10-15 minutes.

2

Prepare the filling

Chop the olives, and the sun-dried tomatoes. Remove the leaves from the thyme. Crumble the cheese. And slightly wisk the eggs until they’re smooth. Stir in the cheese, crème fraîche, olives, tomatoes and thyme. Add salt & pepper as you like.

3

Bake the quiche

After 10 – 15 minutes remove the quiche from the oven. Remove the the blind baking weights. Pour the filling evenly over the the crust. Bake the quiche now for 20 – 30 minutes in the middle of the oven until the filling is set and has a golden brown top.

Remove the quiche from the oven and let it cool off for at least 5 minutes.

4

Prepare the salad

Cut the tomatoes in large pieces. Chop the spring onion (green onion) in thin rings. Cut the basil leaves into small slices.

Mix the tomatoes with the spring onion, 1 tb olive oil, balsamic vinegar and a pinch of salt and paper. Add the basil when you plate it.

Ingredients

 1 tbsp BALSAMIC VINEGAR
 1 SPRING ONION
 2 TOMATOES
 200 g CREME FRAICHE
 2 EGGS
 100 g WHITE CHEESE (FETA)
 6 SUN-DRIED TOMATOES
 1 SMALL HANDFULL OLIVES
 1 ROLL QUICHE PASTRY

Directions

1

Blind baking

Roll your pre-made dough (or homemade) out over a round quiche form from approximately 23cm. Press into place and cut off access dough. With for example a fork poke a few holes into the dough. Then place a piece of non-stick baking paper on top of the dough. Weigh it down with blind baking weights (or like me with dried beans or rice). This stops the pastry base rising during cooking.

Bake the quiche bottom between 10-15 minutes.

2

Prepare the filling

Chop the olives, and the sun-dried tomatoes. Remove the leaves from the thyme. Crumble the cheese. And slightly wisk the eggs until they’re smooth. Stir in the cheese, crème fraîche, olives, tomatoes and thyme. Add salt & pepper as you like.

3

Bake the quiche

After 10 – 15 minutes remove the quiche from the oven. Remove the the blind baking weights. Pour the filling evenly over the the crust. Bake the quiche now for 20 – 30 minutes in the middle of the oven until the filling is set and has a golden brown top.

Remove the quiche from the oven and let it cool off for at least 5 minutes.

4

Prepare the salad

Cut the tomatoes in large pieces. Chop the spring onion (green onion) in thin rings. Cut the basil leaves into small slices.

Mix the tomatoes with the spring onion, 1 tb olive oil, balsamic vinegar and a pinch of salt and paper. Add the basil when you plate it.

VEGETARIAN SPRING QUICHE WITH GREEK SALAD

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Micheile Henderson

Rotterdam, The Netherlands