[This recipe first appear in Issue 6 of Miniatures – a bi-monthly magazine created by my Brisbane-leaving, Melbourne-living American friend, Bianca Martin. Click here to read Issue 6 and here to read through previous issues.]
Cheese deserves its own food group in my opinion.
What better dish than a classic quiche to really highlight the deliciousness of cheese?
Quiches are perfect all year round. A true trans-seasonal dish. It can be enjoyed warm and cold. With or without a pastry case. A picnic meal in summer. A hearty treat emanating warmth during winter.
As an adaptable dish, you can easily make your own variations by adding – bacon, spinach, salami, tomato, capsicum, anything that’s looking at bit sad and limp in the fridge.
It’s super easy to make and using pretty basic ingredients you can make a pretty damn tasty meal that your parents will be proud of.
Don’t forget to Instagram it, kids.
- Cheese- all of it, whatever you can get your hands on – in this version, I used graded mozzarella, parmesan and crumbled Danish feta
- 1 bunch spring onion, chopped
- 5 eggs
- ½ cup cream (you can add more cream and less eggs if you prefer a less eggy, dense quiche)
- Shortcrust pastry
- Salt and pepper, to season
- Line dish with pastry and bake in oven following packet instructions – parbake the pastry so that it’s not fully cooked as you’ll be baking it again later!
- Meanwhile, whisk together eggs and cream in a bowl. Fold through spring onion and cheese. Season to taste.
- Add egg mixture to pastry shell. Top with extra parmesan cheese, because, why not?
- Bake in oven at 190C for 25-30 minutes.
- Allow to cool. Serve with salad or leave room for seconds. Eat.