Spring quiche

by - 16:37

Spring quiche

3 eggs
350ml milk
65g flour
1 teaspoon baking powder
1 tablespoon butter
55g feta
10 cherry tomatoes
2 scallion scapes
1 garlic scape
2-3 tablespoons dry oregano

I’ve made quiches before, but the greens have driven me wild this spring, so I decided to go for a really fresh version – again, a 3-egg quiche.
Here’s how—

Preheat your oven to 175°C.
Mix the eggs and the milk, add the flour (previously mixed with the baking powder) and the butter until you no longer see lumps.
On a board, cut the cherry tomatoes, the garlic, and the scallions. Crumble the cheese.
On a board, cut the cherry tomatoes, the garlic, and the scallions; crumble the cheese
Add everything – with a pinch of salt – to the wet and dry mix. Pour into a round baking pan (previously buttered and floured; I used a silicone baking mould, so there was no need to butter and flour) and bake in the oven for 35 minutes.  
Pour into a round baking pan and bake
Let the quiche cool for 5 minutes. Cut a slice and sprinkle oregano on top. [I have some oregano bought from Iran – it’s the tastiest I’ve ever tried!] The leftover slices can be kept in the fridge. I liked to eat the quiche both warm and cold.

And you know what I also liked? The recipe encourages us to get creative: we can add any type of cheese we’ve got and replace the greens with any vegetables we’ve already bought. Enjoy!

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