French Cooking: Easy Vegetarian Quiche
I came across Alexandra's gorgeous Instagram feed a few days ago and was instantly captivated by her beautiful images and creative recipes. Keeping in line with last week's decision to attempt some simple French cooking, I picked this easy quiche recipe to share with you. I loved the idea of using ready-to-bake puff pastry, a variety of cheeses, and whatever veggies you have on hand - it really can't get much easier that that.
Let me know if you try your hand at making it. I certainly will.
Recipe courtesy of @frenchfamilyfood on Instagram.
1 roll of puff pastry (pâte feuilletée)
5 organic medium eggs
1 tbsp crème fraîche
50g grated cheddar OR grated emmental
50g Dolcelatte cheese
25g crumbled feta
2 courgettes finely sliced
1 handful of green olives
1) Preheat the oven to 180C degrees (Fan oven)
2) Line a quiche tin with the rolled out pastry ( you need to roll it out thinly and let it hang over the edges of the tin) and prick all over with a fork. Place in the oven for 10 to 12 minutes until the pastry is part-cooked. Remove from the oven, let the pastry cool down and gently trim the edges by pressing down with a rolling pin. The excess pastry should come off easily.
3) Beat the 5 eggs in a bowl with a whisk, add the crème fraîche, salt and pepper and mix well. Then add the cheeses, the courgette ribbons, the olives and pour this mixture in the pastry case and put the tin back into the oven at 180 degrees for 25 to 30 minutes. It should be just golden when it is ready.
I like to serve the quiche just warm and I scatter lots of fresh herbs over it before serving.