3 eggs
350ml milk
65g flour
1 teaspoon baking powder
1 tablespoon butter
salt
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.
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.
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!
