I'm not much of a savory baker, but this #quiche is literally like biting into a slice of heaven!
The buttery whole wheat flour crust melts in your mouth
It is a lot simpler than it looks, so I really do encourage you to give it a try!
Preheat the oven to 180°C
For the crust
1 1/2 cups whole wheat flour
100 gm cold butter (cut into cubes)
1/2 tsp salt
1 egg yolks
1 tbsp fresh cream
•Blitz the flour and salt along with the cold butter in a mixer until it resembles crumbs that come together
•Add the egg yolk and fresh cream to this and make a dough.
•Refrigerate for 30 minutes before rolling it out between 2 sheets of parchment paper and then gently place it in your pie tin. Press it down well!
•Poke the bottom a few times with a fork and blind bake it for 25 minutes
In the meanwhile, get the filling prepared
For the filling
3 eggs + the one white left over from the yolk used in the crust
1/2 cup fresh cream
1 tomato finely chopped
A handful of coriander (because I love coriander)
Salt and pepper to taste
** you can add whatever you like into the filling. Ham, cooked chicken, any other veggie
Mix the ingredients together well, pour into the baked crust and bake again for about 25 minutes