I decided to make my hubby a quiche today. He has been bugging me to make him a vegetarian version for the longest time ... usually after he sees his daughter relishing every morsel of her Quiche Lorraine. LOL! As he is a lacto-ovo vegetarian, he is able to take eggs and diary products, so thankfully, quiche is another menu option.
Well, I like to make life easy for myself. If something can be bought without compromising taste, just buy it! In this instance, I bought shortcrust pastry sheets from the supermarket instead of making it from scratch. They work for me :)
- 3 eggs
- Some broccoli florets (I boiled them for a short while, till they were partially cooked, then drained to remove excess moisture)
- White onions, diced
- Fresh button mushrooms, sliced
- Creme Fraiche (get the organic version from Carrefour)
- Shortcrust pastry (frozen, store bought)
- Salt and pepper to taste
1. Line a 6-inch baking pan with the thawed pastry sheet, as if making a pie crust. Poke holes with a fork all over the pastry and bake it for 10mins at 160 degree celsius.
2. Saute some diced sweet onions in oil, until they sweat. Add your broccoli florets and mushrooms. Fry till semi-cooked. Leave to cool.
3. In a big bowl, combine 3 eggs with a tub of Creme Fraiche, add some pepper and salt and whisk till you get a smooth batter. Pour it into the pastry that is baking in the oven. Continue baking at 140 degree celsius, till the egg mixture sets.
4. Serve with some cold salad by the side.