I love quiche! But when I make quiche I never like it as much as when someone else makes it. So, I asked my chef friends Kate and Ali for their advice and both encouraged me to no skimp on full fat milk and rich cheeses. With that wisdom and the ingredients in my fridge, I made a simple and flavourful quiche that has since become a reliable recipe worth sharing. What I had on-hand initially was rocket (known as Arugula in the States) and grape/cherry tomatoes. Work with that you have, right? Which meant that Rocket and Roast Tomato Quiche was happening. The result embraces the peppery rocket and sweet tomatoes for a flavourful combination that is unlike my previous dull attempts at quiche.
Rocket and Roast Tomato Quiche
2 cups grape or cherry tomatoes
1 tablespoon olive oil
1 ready-made pie crust
4 eggs
3/4 cup whole milk
1 tablespoon Greek yogurt
1 tablespoon cream cheese
1 1/2 cups chopped rocket
Pinch of salt
1/2 cup shredded cheddar cheese
1. Preheat oven to 300F/150C.
2. Toss the washed tomatoes in olive oil and bake for 45 minutes in the oven. After the tomatoes are removed from the oven and cooling, blind bake the pie crust and let that cool while proceeding onto the next step.
3. In a medium to large mixing bowl, blend the eggs, milk, yogurt, and cream cheese.
4. Place the roast tomatoes and rocket in the crust. Pour the egg mixture over it then top with the cheese.
5. Bake for 40 minutes or until completely cooked. Let cool for 10–15 minutes before serving.
So yummy with vegetables.
