Quiche is a good go-to to have in the fridge because it’s high in protein, easy to make and to store. Daytime sustenance for breakfast or lunch.
This recipe was born of a pathetically stocked refrigerator, a dash of boredom and some serious TGIF. Inspired by my friend's article on simplification, I loved the idea of doing some Friday cooking in order to save precious weekend time.
Quiche is a good go-to to have in the fridge because it’s high in protein, easy to make and to store. Daytime sustenance for breakfast or lunch. Good stuff.
I had puff pastry in the freezer but was out of milk- odd. I thought I’d give Greek yogurt a try to replace the milk in my egg mixture and it was this random ingredient which made all the difference! I will never use milk in a quiche again (unless I'm out of yogurt).
Usually, I get fancy with my quiches and sauté onions, garlic and other veggies but on this time I took laziness to another level- it was Friday and I was OVER IT after having the flu all week.
So first things first- I took my pastry out of the freezer to thaw. I had just enough for my square pan so after poking a few holes in it, I baked it in the oven at 200C (400F) for about 15- 20 minutes. Make sure it looks slightly golden because it will cook a bit more with the egg mixture.
Next- a dozen eggs, and two big spoonfulls of full-fat, Greek yogurt (probably about 3/4 of a cup or so). Whisk together until creamy and until the lumps disappear. A dash of white pepper and salt and done egg mixture.
To add a little nutrition I simply chopped up some raw spinach (I used organic stuff from my veggie box) into the pastry once it’s cooled a bit. If you wanna go the extra mile, add some fresh herbs. I have an herb garden literally outside my kitchen door so this time I grabbed a bit of basil to chuck in (last time I made no such effort).
Now we cannot neglect the cheese, this is a quiche after-all. Use big chunks of feta (or any cheese) and place on top of the spinach. I made sure to stick some in each corner. Don’t worry if little feta ice-bergs poke out of the egg batter once you pour it- that’s the good stuff.
Next- evenly pour egg mixture into the pan, filling in all the nooks and crannies.
Now comes the most difficult part-timing. I've found that lower and longer works best- as in lower temperature for a longer time. This one took about an hour at 150C (300F). Test it by poking a knife into the center- much like a cake if the knife comes out clean it's done AAAAND DONE. Snackalicious.
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Dawn Rieniets is both a visual artist and brand copywriter. She uses her MA in English, journalism and sales background to craft engaging brand identity copy for small to medium-sized businesses (SMEs) globally.
Dawn exhibits artwork independently and with groups; Thou Art Mum and Melbourne and Victorian Artists (MAVA). In her online store, you can find original pieces, wall art prints, and other home decor. A few times per year she accepted personalised and sentimental art commissions for clients.
Dawn creates out of her home studio in Wurundjeri country, the Northern Suburbs of Melbourne.
