Tasty Summer Quiche Recipe
A slice of quiche accompanied by new potatoes and salad is a delicious and versatile summer dish. Be inspired to use whichever seasonal ingredients you fancy to make it your own…
Ingredients:
For the crust:
1 1/4 cups plain flour
1/2 cup (1 stick) cold unsalted butter, cubed
1/4 teaspoon salt
1/4 cup ice water
For the filling:
1 cup cherry tomatoes, halved
1 cup orange pepper, chopped
1 cup fresh spinach leaves
1/2 cup crumbled feta cheese
4 large eggs
1 cup milk or half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (optional)
1/4 teaspoon dried basil (optional)
Method:
Prepare the crust:
In a food processor, combine the flour and salt. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, a little at a time, while pulsing, until the dough starts to come together. Be careful not to overmix.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven:
Preheat your oven to 375°F (190°C).
Roll out the crust:
On a floured surface, roll out the chilled dough into a circle, about 12 inches in diameter, to fit your pie dish.
Gently transfer the rolled-out crust to a 9-inch pie dish and press it into the bottom and sides. Trim off any excess dough hanging over the edges.
Prepare the filling:
In a large bowl, whisk the eggs, milk (or half-and-half), salt, black pepper, dried thyme, and dried basil (if using) until well combined.
Assemble the quiche:
Spread the cherry tomato halves, chopped pepper, fresh spinach leaves, and crumbled feta cheese evenly over the crust in the pie dish.
Pour the egg mixture over the vegetables and cheese, making sure it's distributed evenly.
Bake the quiche:
Place the quiche in the preheated oven and bake for about 30-35 minutes or until the filling is set and the top is lightly golden brown.
Cool and serve:
Allow the quiche to cool slightly before serving. It can be enjoyed warm or at room temperature.