Sourdough Quiche

If you want an easy filling and nutritious breakfast or lunch, look no further than the quiche. It is a crowd pleaser and is sure to satisfy everyone, even the youngest members of the family. Using the puff pastry recipe here. Roll out your dough and place it in a pie tin or flan ceramic dish. Consider how thick you might want your pastry base to be. I recommend making the dough between 2 and 4 mm, but it’s up to you.

Here is the quiche before it goes in the oven. Some people like to blind bake the pastry before adding the egg mixture, but I like the texture and softness of the pastry inside the quiche when it all cooks at the same time.

Ingredient

10 eggs

1.5 cups cheese

splash milk

1 tsp oregano

1tsp garlic

2 Spring onions

(optional flavor additions are mint, rosemary, chili, red capsicum, 2Tbs – 1/4 cup corn)

Whip up the eggs, add the rest of the ingredients, and whip till combined. Pour mixture onto the dough in the tin ready for baking. Bake for 25-45 minutes, depending on your oven, keep an eye on the quiche, and cook until golden brown.

Let cook for 5-10 minutes on a rack and serve.