I don’t really know if this should be called a quiche…the filling is not custardly, in fact, it is so firm you can slice it into pieces if you like. Super easy to make it’s perfect for a light meal, picnics and to serve as a nibble when guests come over.
Because the recipe is flexible please feel free to add or delete to the filling ingredients. I was unwell this week and for some reason couldn’t face meat – so my quiche is vegetarian. The chickens are laying well, the tomatoes and basil are plentiful and there was a few mushrooms in the ‘fridge – this is how mine came about 🙂
- Line a quiche plate or tart flan with shortcrust pastry. I used the Pampas shortcrust sheets from the freezer.
- Bake in a hot – around 200C oven until it’s light golden brown. Press out any air bubbles with a clean cloth.
- Saute some finely chopped onion and mushroom in a pan with some butter or olive oil. I guess I used about 4 big mushrooms and a small onion. How much butter or oil you use depends on you, I used about 1 tbsp of butter.
- Whisk up 4 whole eggs and 2 egg yolks in a bowl and season with freshly ground salt and pepper. A little grate of nutmeg is nice too. I added 1/2 cup of cream to this mix and whisked it all again.
- I mixed in about 1/2 cup of shredded basil with the mushrooms and onions and spread this over the cooked pastry base.
- Then I grated over what I guess was about 1 cup of mature cheese.
- I carefully and evenly tipped the egg mix over this.
- Thinly sliced tomatoes were spread all over the top and the quiche was popped back into a moderate – about 160C ove for about 40 minutes. I like a longer cooking time when there’s sliced tomato involved – they kind-of roast and the flavour intensifies.
It really was very, very nice. We had it with salad. I am so sorry that I forgot to take a photo of the finished tart – we just gobbled it all up before I remembered the camera 🙂