I love quiche, it is one of my favourite meals. I came across this recipe on Pinterest from the blog The Kittchen. I adapted it a bit so I decided to share my version of this delicious quiche. Recently I have been cooking more and taking more of an interest in food. I have been testing out recipes I find to see what I like. The ones I like I print out and add to my cooking section of my admin file. This recipe is front page worthy!
Lets get into the recipe!
- 1 roll of Puff Pastry
- 1 medium Tomatoes
- 8 Ina Paarman Sundried Tomatoes
- 1 tablespoon Olive Oil
- 1/4 teaspoon Basil seasoning
- 1 1/2 cups Baby Spinach
- 1 cup chopped Mozzarella
- 5 Large Eggs
- 1/2 cup Heavy Cream
- 1/2 cup Milk
- 1/2 teaspoon Salt
- a dash of Black Pepper
- Pre-heat the oven to 200°C.
- Slice the tomatoes into 1cm round slices. Heat the pan to a medium- low heat. Drizzle the olive oil in a pan. Place the tomatoes in the pan. Sprinkle the basil, and some salt and pepper over the tomatoes. Let the tomatoes fry for 2 minutes on one side and turn over for the other side (until fairly soft).
- Drizzle more olive oil to barely cover the pan, and maintain the heat from tomatoes. Then add the spinach, and cook until wilted. Remember to stir frequently.
- Lower the heat of the oven to 190°C. Place the puff pastry into your baking dish and then into the oven to precook for 5 minutes.
- Add the spinach, mozzarella, roasted tomatoes and sun-dried tomatoes in the pie crust. You can also add some egg wash on the top of the crust to give it a golden colour.
- Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. The eggs must be light and fluffy.
- Pour the egg mixture over the spinach, tomatoes and cheese and into the pie crust. Fill the crust as much as possible, without letting the mixture spill out.
- Bake for 35-45 minutes, until the center of the quiche has firmed up.
Happy eating! If you try this out comment down below what your experience was!