Quiches are fantastic.
They work for breakfast, lunch, or dinner.
Best of all, you can put in them what you like and whatever you have available.
You may vary the cheese and the vegetable content as you like.
I opted to make dill the star of today’s quiche recipe, along with some roasted tomato wedges.
If dill is not your cup of tea, you can easily replace it with parsley or coriander.I really liked Julia Child’s recipe for the crust, which takes almost no effort at all to make.
You can replace that with store-bought puff or pie pastry.
For the crust:
1 cup flour
1/2 cup butter, cold
1/4 tsp sugar
1/2 tsp salt
scant 1/4 cup iced water
For the filling:
100g mozzarella cheese
100g haloomi cheese
1 1/4 cup milk
3/4 cup dill, chopped
1/3 cup green onion, chopped
To make the crust, whizz the flour, sugar, salt, and butter in a food processor.
While the machine is on, pour the iced water in a steady stream.
Gather and press the dough into a disc, wrap in plastic, refrigerate for 30 minutes.
Cut tomatoes into wedges, season with salt, pepper, and a drizzle of olive oil.
Roast the tomatoes at 400°F for 40 minutes to 1 hour.
Reduce oven temperature to 375°F.
Roll out the dough, and place in a tart pan.
Arrange the roasted tomato and sliced cheese over the base.
Beat the eggs, milk, dill, and spring onions together.
Pour over the tomatoes and cheese.
Bake for 40 to 50 minutes until just staring to brown on top.
Allow to sit for at least 30 minutes before cutting and serving warm