This Italian-style quiche looks very nice, even though we say so ourselves. Thanks to the combination of oregano and tomato, you will get that typical Mediterranean flavour.
The haricots verts used in this dish were actually a really easy solution as we simply pulled them right out of the freezer. 🙂
The picture is however not complete until we briefly tell you something about the pan we have used to prepare this quiche. We had spotted it online and we just had to have it. It is from Lodge Cast Iron, a quality and authentic brand. The thermal conductivity is optimal, and not unimportant … it just looks super nice. 🙂
Thank you Santa!
- A bowl of beans (fresh or frozen)
- 150 g cherry tomatoes
- A couple of broccoli flowers (optional)
- 2 eggs
- 1 egg yolk
- 2,5 dl heavy cream
- 1 sheet of puff pastry
- Fresh oregano
- Cress to finish
- Salt and pepper
How to prepare?
- Cook the beans in salted water. Let them cool.
- Cut the cherry tomatoes transversely into two or three parts (depending on the size).
- Place the puff pastry in a mould or ceramic pan. Make sure that the dough sticks nicely against the edges, otherwise it could slide to the bottom. For the same reason, make sure to have a somewhat thicker rim.
- Bake the dough for about 15 minutes and let it cool off again.
- Meanwhile, mix the eggs, cream and salt and pepper with a whisk.
- Spread the vegetables over the pastry.
- Sprinkle with oregano.
- Cover everything with the cream and eggs.
- Sprinkle with cheese if desired.
- Bake for about 50 minutes at 175°C.
- Allow to cool off a bit, so that everything can solidify.
- Garnish with cress and herbs of your choice.
As quiches are always tasty and super easy to prepare, we have a range of other recipes in store. Check out the full list here.