Light fluffy quiche filling with a flaky wholemeal olive oil crust. Quick and easy to make, and makes a delicious weeknight meal! Serve with a salad on the side.

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Ingredients (serves 8)

  • 2 cups wholemeal plain flour
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/3 cup cold water
  • 1 teaspoon butter for greasing
  • 6 eggs
  • 1 cup full cream milk
  • 20g fresh chives
  • 285 g piquillo peppers jar sliced (or any capsicum/peppers in a jar)
  • 1 1/4 cups cheddar cheese grated

Method

  1. Preheat the oven to 160C.
  2. To prepare your tin, tear off a piece of baking paper to fit your pan, hold it under your tap to wet the paper and scrunch it up into a ball, shake off excess water, grease the tin with a small amount of butter and place in the paper into the tin and press firmly.
  3. In a large bowl, add in the flour, salt, oil and water. Mix with a fork until just combined and then transfer to a work surface where you can gently knead the dough until it comes together in a ball. Sprinkle a little flour onto a bench and using a rolling pin, roll out the dough to a circle to fit your quiche tin. Gently pick up the pastry crust and lay it over the tin and press into the sides of the tin. Trim off the excess, prick the base with a fork and then bake for 15 minutes.
  4. While the base is cooking, make the filling. In a bowl, mix together the eggs, milk, chives and 1 cup of cheese. Once the base is cooked, remove it from the oven and pour in the egg mixture. Top with the slices of peppers and sprinkle over the remaining cheese. I like to place the quiche in another dish lined with baking paper just incase any egg mix leaks out during cooking.
  5. Place the quiche back into the oven for 30 - 40 minutes or until golden. You can test the quiche by inserting a skewer, it should be firm. Remove the quiche from the oven and set aside to cool in the tin. Serve warm.

Notes... You can use any type of peppers. For this recipe I used a 17cm tart tin with a removable base.

  • Love the idea of an olive oil crust. Thanks very much

    Reply


  • oh wow this looks very appetising and its healthy too! now how to convince hubby that this is a mans kinda meal?

    Reply


  • A very tasty variation of the humble quiche. Love it

    Reply


  • This looks very lovely and appetising. Thank you.

    Reply


  • Nice, we love whole meal olive- (or macadamia-) oil crust. For a gluten free version it goes very well with buckwheat flour as well

    Reply


  • I love LOVE quiche, can’t wait to try this one.

    Reply


  • Know what I’m having for tea tonight.

    Reply


  • It looks amazing! Quiches are really a great evening meal!!

    Reply


  • This quiche looks delicious. I do a crustless version.

    Reply


  • A lovely recipe for a quiche, think it is about time I started making quiches with a crust again.

    Reply


  • A colourful and good looking quiche – perfect for lazy weekend lunches. Quiche is always a very welcome food.

    Reply


  • Great looking dish, thanks for sharing

    Reply


  • A delicious looking quiche,love the wholemeal crust! Thanks!

    Reply

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