Recipe: Three cheese quiche.

[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.

Ingredients:

  • 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

Method:

  1. 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!
  2. Meanwhile, whisk together eggs and cream in a bowl. Fold through spring onion and cheese. Season to taste.
  3. Add egg mixture to pastry shell. Top with extra parmesan cheese, because, why not?
  4. Bake in oven at 190C for 25-30 minutes.
  5. Allow to cool. Serve with salad or leave room for seconds. Eat.
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