……..still eat quiche? I would have thought so, but while myself and my daughter like to try out new recipes and experiment incessantly in the kitchen, my son is of a more ‘traditional’ nature. Oh well, more for us laydeez 😀
Mediterranean (style) Quiche
- 1 aubergine
- 1 courgette
- 1 red bell pepper
- 1 red onion
- 1.5tsp thyme
- 0.5tsp oregano
- 2tbsp garlic-infused olive oil (if you don’t have any – and I frequently don’t – then ordinary olive oil or even sunflower works fine as well)
- Pre-made shortcrust pastry (I used Jus-Rol)
- 50g Feta cheese, cubed
- 6 medium free-range eggs
- Milk (to make the egg mixture)
- Salt and pepper
Start off by dicing the aubergine, the courgette, the red pepper and the red onion. Heat the oil in a roomy frying pan and add the diced vegetables. Stir fry them until coated in the oil and add the thyme and the oregano. Stir occasionally to stop the veggies from sticking and once they’re tinged and cooked through remove them from the heat.
Roll out the pastry and use it to line a lightly greased quiche dish (about 20 – 23 cm). Prick the bottom of the pastry well with a fork and blind bake in a pre-heated oven (200C) for 10 minutes. Remove from the oven and reduce the heat to 180C
Place half the cooked veggies in the pastry case and spread them evenly over it. Scatter over the 50g of Feta cheese. Break the eggs into a measuring jug and whisk them together and then add enough milk to take it up to 400ml. Season with salt and pepper. Pour the egg mixture over the veggies and Feta and return the quiche dish to the oven for 30minutes.
It’ll be cooked through but try to let it cool slightly for 10 minutes before serving.
BTW, the other half of the cooked veggies can be frozen. I’ve added them to pasta dishes, scattered them through nachos etc. Quite handy to have actually (y)