Who knew salad could be heated up and cooked with? Not me before I made this, but rocket (aka arugula) certainly can. I preferred the leftover quiche eaten cold the next day to it just after it had finished cooking, but à chacun ses goùts (each to his own). Also going to go ahead and claim that the use of yoghurt rather than cream in this quiche makes it wonderfully healthy (even though I fear this may be akin to my argument that banana bread and apple crumble each count as one of your 7-a-day).
(for a 30cm ish quiche)
Pie-crust (either make your own shortcrust and bake blind or roll out a pre-made pâte feuilleté)
Handful cherry tomatoes, halved
1 medium red onion, sliced
4 eggs, beaten
3 tbsp plain yoghurt, greek if you’ve got it
salt and pepper
60g goats cheese, diced into chunks
Handful of rocket leaves, torn by hand into smaller pieces
- While blind-baking the pie crust, on another shelf of the oven toss the tomatoes in a little oil and cook (should be for about the same time as the blind-baking – 8-10 minutes).
- Meanwhile in a pan, sauté the thinly sliced onion over a low heat in a little oil until caramelised (add a tad of balsamic vinegar right at the end if you’d like, as in this recipe). Spread over the pie base.
- In a jug, beat the eggs, yoghurt, pepper, and salt until the ingredients are well-combined.
- When the pie crust is cooled a little, layer the filling with rocket, goats cheese, and tomatoes. Pour the egg mixture over the filling and bake in the oven at 180oC for 30-40 minutes until golden-brown, with the filling just-set.