Quiche is slowly making a comeback to my repertoire ever since I made the bite-sized quiches in July last year. For me, it often is an overlooked savoury item in a bakery and a cafe. I would rather pick a delectably stacked vegetable and cold meat sandwich or a good ol’ fashion meat pie or a salad. If I crave for eggs, then I’ll go for a poached egg. Hence, quiche is an awkward bakedgood to me. Neither a pie nor a sandwich nor … I don’t know.
Having said that, I’ve started to appreciate quiche for what it is. One thing I truly love about quiche is it is delicious whether it is hot or at room temperature. It defintely makes an ideal party food.
This quiche was made when I had friends over for a card game. Any card game has always turned out to be a long (but fun) session and it was a wonderful tummy filler in between breaks. 🙂
Goat Cheese, Arugula (Rocket) & Caramelised Onion Quiche
What you’ll need for a 20cm (8 inched) quiche:-
- A baked 20cm (8-nched) pie crust (mine was the olive oil shortcrust pie crust as seen here)
- 3 eggs, beaten
- 2 tbsp plain greek yoghurt
- freshly ground black pepper
- Salt to taste (I added about 1/2 tsp)
- 60g (2 ounces) goat cheese, diced in fairly large chunk when it was just out of the fridge
- 1 red onion (pick a small one), sliced
- A handful of arugula (rocket leaves), torn by hand into smaller pieces
Prepare a pie crust and blind bake it (click here for more instructions for the olive oil version). While blind baking the pie crust, saute the onion until caramelised. Set aside. In a 2-cups sized measuring jug, add eggs, yoghurt, black pepper and salt and beat until the ingredients are well combined. When the pie crust is cooled a little, layer the filling with arugula (rocket leaves), goat cheese and caramelised onions. Then pour the egg mixture over the filling and bake in the oven at 180C/356F for 30-40 minutes or until the surface appears to be golden brown and the filling is just set. Serve with a scattering of arugula (rocket leaves).