CREAMY, CHEESY PROTEIC MEAL, SEASONED WITH OLIVUS FLORIS GARLIC, CHILI AND ROSEMARY EXTRA-VIRGIN OLIVE OIL AND SERVED AS A MAIN DISH OR ACCOMPANIED WITH A SOUP. THOUGHTFULLY MADE FOR WINTER DAYS. This quiche can be reheated or served cold, too.
Are quiches hard to make? Not really. We suggest a made pastry shell to start with.
- 1 pastry shell
- 3 tablespoons of Olivus Floris Garlic, Chili and Rosemary Extra-Virgin Olive Oil
- 4 eggs
- 200g whole cream
- 5 tomatoes
- 3 chopped onion
- 170g Gruyère Cheese
- 50g Blue Cheese
- Salt and pepper to taste
- 2 leaves of fresh parsley
First, prick the pastry shell with a fork and trim the edges. Heat the oven at 180ºC and cook it for about 7 minutes until golden.
In a large skillet over medium-high heat, sautée the onions in Olivus Floris Garlic, Chili and Rosemary Extra-Virgin Olive Oil until tender. Add most tomatoes (save some slices for decoration), salt, pepper, and fresh parsley. Cook over medium-high heat until firm for about 10 minutes.
Beat the eggs in a large bowl, gradually adding the cream, constantly stirring and seasoning it with salt, pepper and fresh parsley.
When cooked, add half of your cheeses to the base of the pastry. Pour the egg and cream mix. Sprinkle the rest of your cheeses on top and some tomato slices to decor. Bake for 20-25 mins until set. Done!