Thursday, 16 February 2012

Rucola and Cherry Tomato Quiche

I love quiche. Looove. I ended up making this kind of out of the blue. I just checked the fridge and saw what was up, and low and behold... rucola, eggs, cherry tomatoes... voila!

  • A large handful of cherry tomatoes
  • 3/4 of a medium-sized red onion
  • 1 very large handful of fresh rucola (arugula/rocket)
  • 8 eggs
  • 1/2 a cup of freshly grated parmesan
  • 1 cup of milk
  • Salt & pepper to taste
  • 1 & 1/2 teaspoons of dried oregano
  • A package of quiche crust
  1. Preheat the oven to 200 degrees Celsius
  2. Lay your dough in a pie dish and with a fork add some holes on the bottom
  3. Slice the onion and tomatoes
  4. In a bowl, beat the eggs, milk, grated parmesan (leaving some aside), oregano, salt and pepper
  5. Drop the onions, rucola and cherry tomatoes into the pie dish and cover it with the egg mixture
  6. Sprinkle the remaining parmesan over the top
  7. Bake for about 45 minutes or until the egg is fully cooked and the top is slightly golden

Healthier Alternatives:

Something I do from time to time is bake a crustless quiche. This is a great way to reduce the overall fat of the dish. 
Removing the milk or using skim milk really won't reduce the good taste at all. The flavours will still be strong and delicious.
The same goes for cutting out the parmesan. If you like the idea of having a cheese in your quiche, you could always use cottage cheese.

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