By Za
Wherever you are, winter knocks on your door. So, if you're hosting it tonight, then, I'd like to suggest this simple yet delicious quiche to offer to your freezing guest. :)
Ingredients:
For the crust:
- Flour (1 and 1/2 British mug)
- Veg oil (1/3 British mug. PS: you can also use butter, I'm not sure how much though)
- Yeast (1/2 tea spoon)
- Salt (a pinch)
- Water (to assemble the dough)
Filling:
- Milk (1 British mug)
- Black and Green olives (sliced)
- Cheese (I used La vache qui rit and red grated Cheddar)
- Mushrooms (a handful)
- Spinach (a handful)
- Eggs (I only use two, but 3 or 4 would be better)
Method:
Preheat the oven (150 to 180C)
For the crust:
Put the flour in a big bowl
Add oil (or butter) and rub it into the flour. It should look like breadcrumbs.
Add yeast
Don't forget your salt.
Then Pour in water little by little while you're mixing, till you see the dough gathering and can be hold together.
Pull it all together in a big ball.
PS: Do NOT knead it.
On a (flour) dusted surface, spread and flatten your crust before you lay it on the Quiche mold .
Chuck it in the oven to harden and whiten a bit (just HALF cook it)
Pour milk in a big bowl.
Add cheese, olives, spinach and eggs
Mix well, get your crust and pour the mixture on it, sprinkle some grated cheese on top and put back in the oven.
Check on it from time to time till you see it's become hard and gained a golden color. (you can "stab" it with a knife to check in inside, it should look like scrambled eggs)
PS: I tend to lay tiny bits of butter on top of the quiche once cooked and before I take it out of the oven.
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| The filling |
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| A few seconds before it hit the oven again |
Let it cool before you dig in your knife to cut it.
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| Colours sweet colours |
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| Cooked, cut and ready |
PS: I had some crust left, not enough to fit in the big mold, so i use it in the smaller ones to make mini quiches
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| mini mini |
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| Odd one out |
Enjoy - Bsahtkom -
Bon appetit.
yum yum! ^.^ that was nice indeed >:->
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