I make this quiche tonight serve with fresh salad. It’s good for summer time too when the weather is hot and you feel something light and fresh. It’s easy to make and healthy. I use bacon but you can omit it.
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Ingredients
250g shortcrust pastry or 4-6 sheets filo pastry
6 spring onions, chopped
1 medium onion, chopped
375ml warmed milk
4 eggs, beaten
3 shakes pepper
1 tomato, sliced
1/2 cup grated cheese
Method
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Set oven 200 C
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Roll out pastry and line quiche pan or line pan with filo pastry. Brush or spray filo pastri lightly with oil between layers.
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Combine the spring onions, onion, milk, eggs and pepper (and bacon if you use it) and pour into pastry base.
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Place tomato slices on top and voer with grated cheese.
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Bake 10 minutes at 200 degree celcius then reduce temperature to 160 celcius and bake until set.
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May be served hot or cold
NOTE:
Use full cream milk not skim milk, it’s a must or the quiche will not set firm. For a richer quiche, replace 1/2 the milk with cream.
The Shallow Kitchen 