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How To Quiche (and so can you!)

Super easy, dudes. All you need is love pastry, eggs and fillings. I made pesto, I made pastry, I roasted an eggplant and a red capsicum.

Resist the urge to eat the plain cooked pastry. Mostly. You can have a nibble.

Pastry = 150g plain flour, 75g cold butter, cubed, pinch of salt, water. Mix the flour and salt, then rub the butter in so it goes all crumbly. Add just enough water to bind it all together and make a pastry. You’ve seen pastry before; you know the sort of thing.

Pastry pasted with pesto! Lol.

Press your pastry into a pie dish, prick it with a fork and bake it at 180°C for 20-30 minutes. BAM. Piecrust done. Brush it with pesto.

Tier 1.

BAM. Roast eggplant.

Tier 2.

BAM. Roast capsicum.

Tier 3 because why not?

DOUBLE BAM. Sundried tomatoes and crumbled feta.

The unifying power of eggs.

BAM. Pour some mixed eggs over those suckas (6, to be precise).

The final and most glorious BAM.

Bake it for about 30 minutes. That right there is a big ol’ pie of awesome. Healthy breakfast; packable lunch; delicious, full of vegetables and protein, all-round nice guy quiche. BAM.

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