So I’ve already written about making mini quiches – crustless ones that are probably far more healthier than this version of a quiche. And as much as I love mini quiches (or mini food in general, mini cupcakes, am I right!) I prefer a full on quiche with a crust. It’s probably the crust that pulls everything together. Gives that bit of added texture you need to each bite.
I also change the recipe for this larger quiche – the smaller one uses more eggs and milk, while this ones focuses more on the added fillings. Often, I don’t like quiches that I find outside because it will be too eggy and there isn’t enough substance inside. Not sure about anyone else, but I like to have a solid ratio between the eggs/liquids and the products that are put inside. I personally don’t like the eggy flavor that can come in a quiche. SO, more cheese is what I say! This uses a lot of cheese, and I am not complaining.
The reason I love making this is because the crust is SO easy, it doesn’t require multiple steps (putting in the fridge, then baking separately, etc etc etc) – you just put everything together and it’s done. Once the crust has been rolled out, you just add in the filling and bake everything together. When it has been baked, it has this great flaky texture and olive oil flavor. It’s simple, easy and delicious. Just the way I like it 🙂
Crust recipe:
Ingredients:
2 cup flour
1 teaspoon salt
1/2 cup olive oil
1/2 cup of cold water
Combine the flour and salt. Then whisk together the olive oil and water so it becomes thick. Add it to the flour, mix with a fork and roll out for the pie dish. Used for a larger pie dish, so you can divide the recipe in half for a smaller dish.
Once that is all rolled out and in the dish, put together the quiche filling:
Ingredients:
3 ounces cream cheese
1/2 cup cream (heavy, light or cooking)
3 eggs
1/2 cup grated cheddar cheese
1/2 cup of grated parmesan (or mozzarella)
1/4 teaspoon salt
And whatever you want to put in your quiche*. For this quiche I added:
Spinach (chopped, cooked and drained), sun dried tomatoes and goat cheese.
Oven at 425 Fahrenheit (218 Celsius).
In a large bowl, whisk the cream cheese until it is smooth. Then add in the cream and eggs and whisk some more. Mix in the remaining ingredients and pour into the dish with the crust. (See, super easy, just needs one bowl too!).
In the oven for 20-25 minutes until the filling is set.
* As stated before, with quiches, you really can add in anything you want, whatever is in your kitchen! Smoked salmon, asparagus, feta, tomatoes, zucchini, salami, the list goes on…
Eating With Ayla 