Spring Quiche with Greek Salad

VEGETARIAN SPRING QUICHE

One of the most famous types of quiche is the Lorraine. A French classic with eggs, ham & cheese. This recipe for Spring Quiche surely is in the top 3 and for vegetarians like me maybe the top of them all. I love it, and so does my boyfriend (who eats meat). You fill this quiche with creaminess of eggs, sun-dried tomatoes, feta, thyme and olives. Serve with a fresh salad made with tomatoes and spring onion.

30 – 40 minutes,

vegetarian, & child friendly.

INGREDIENTS & EQUIPMENT

1 TBSP
BALSAMIC
VINEGAR

1
SPRING
ONION

2
TOMATOES

200
GRAMS
CREME
FRAICHE

2
EGGS

1
SLICE
WHITE
CHEESE
(100 GR FETA)

15
GRAM
MIX OF
BASIL & THYME

5 OR 6
SUN-DRIED
TOMATOES

SMALL
HANDFULL
OLIVES

1
ROLL
QUICHE
PASTRY

+

SALT, PEPPER, & OLIVE OIL.

& EQUIPMENT

  • ROUND QUICHE PAN
  • OVEN
  • BLIND BAKING WEIGHT (BEANS & RICE WORK)
  • BAKING PAPER

Just four steps

Step #1

Blind baking

Preheat your oven to 220°C (450°F)

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..

Step #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.

Step #3

Bake the quiche

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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.

Step #4

Prepare the salad

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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.

Thanks for stopping by!

XOXO,

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Micheile Henderson

Rotterdam, The Netherlands