Quiche is a great lunch that can be prepared before company comes over, then reheated in the oven prior to serving. This is just a base for a quiche. The flavour combinations are endless, experiment with your favourite vegetables and cheeses.
2-3 medium Roma tomatoes
250g / 1 cup Kalamata Olives, pitted and rough chopped
100g / ¼ cup Feta, crumbled
375ml / 1½ cup Half and Half Cream
1 tsp Garlic, minced
1 Recipe Flaky Pie Dough
- In a large bowl, whisk together the eggs, cream and minced garlic until thoroughly combined. Season with 1 tsp each of salt and pepper. Set aside while you prepare the quiche shell.
- On a lightly floured surface, roll out the flaky pie dough to 1/8-inch (3 mm) thickness. This is easiest when done between two pieces of parchment that have been floured.
- Gently press the dough into the bottom and up the sides of a fluted, removable bottom tart pan.
- Line the shells with aluminum foil and place in the refrigerator for 30 minutes.
- Pre-heat the oven to 375°F(200°C).
- Remove the chilled shells from the refrigerator and fill with dried beans, or baking beans.
- Place the tart in the oven and “blind-bake” for 10-12 minutes, until the edges begin to dry out and turn golden. Remove the foil and beans from the shells and return the pan to the oven.
- Continue cooking until the bottom of the shell is dry and all the edges are golden brown, approximately 6-8 minutes.
- Remove the tart pans from the oven and fill with the tomatoes, olives and feta cheese.
- Reduce the oven temperature to 300°F(165°C).
- Place the tart shells on a baking sheet and place on an oven rack that is extended. Pour in the egg filling to the top of the shell, and gently push the rack into the oven. This will help reduce the amount of spilling that could occur, by filling the shell and then transporting to the oven.
- Bake until the centre is no longer wet, and the filling no longer wiggles when shaken, approximately 30-35 minutes.
- Remove from the oven and allow to cool 5 minutes before removing the outer ring.
- Serve warm with a fresh garden salad and your favourite dressing.
- This is a great starting point for any kind of quiche. Replace the vegetables with your family favourites. Jus be sure to cut any vegetables into bite sized pieces to allow them to cook thoroughly.
- If there is any remaining egg mixture, try making an omelet with it, or storing it for a quiche on a different day. This will keep in the refrigerator for 4 days.