The pastry needs only 4 ingredients* and a tupperware box. No need for rolling pins or mixing bowls!
This is my go-to when someone decides to come over for dinner unplanned. The pastry literally takes you LESS THAN 5 MINS to put together using just a few pantry staples!
In this recipe I’m using mushroom and sun-dried tomatoes but you can use whatever you have lying around – this is the perfect recipe for clearing out your fridge!
*Okay, I know I said 3 ingredients in the video…that’s because I forgot to add salt while filming! …and we all know how big a difference that makes!!
Having said that…I’ve made this dough a few more times after that, and noticed that adding 1 tsp of baking powder helped get it more crispy! Although don’t let it stop you if you don’t have any at home; it comes out just fine without it!
I love eating leftover quiches cold, but if you’re not weird like me, head down to the Notes section for instructions on heating them up!
1 tsp baking powder (optional)
2 tbsp olive oil
6 mushrooms of your choice, sliced
4 sun-dried tomatoes, sliced
1 medium onion, chopped
A handful basil, torn
A handful cheddar/gruyere cheese, grated
Approx 1.5 cup milk*
- Preheat the oven at 180˚C Place all ingredients for the crust into a reusable food container, close the lid, and shake it up.
- Once the dough has come together (about 10-20 shakes), gather any loose bits and press it into your designed pie dish. No kneading, no rolling! And don't worry if it doesn't look too pretty - it's normal!
- Line the dough with baking paper, leaving some overhang, and place pie weights (or dried beans) to hold the pastry down. Blind bake at 180˚C for 20 minutes with pie weights, and another 5-10 minutes uncovered, until the surface of the pastry is no longer raw.
- Transfer to a wire rack to cool.
Filling & Assembly
- In a pan, sautée the onion and mushrooms in some oil until soft, fragrant and no longer wet, about 5 minutes; set aside.
- In a measuring cup, beat the eggs for about 30 seconds. Then, and add the milk, salt and pepper, and beat until smooth.
- Sprinkle half the cheese evenly to cover the bottom of the pie crust, and top with the onion and mushroom mixture, basil, sun-dried tomatoes. Top with the remaining cheese and pour over ¾ the egg mixture.
- Place the pie dish into the oven and top off with the remaining custard. This is done to prevent any custard spillage while transporting the quiche into the oven!
- Bake in the oven on the bottom rack until the edges are set, but the center slightly wobbly, about 30-45min. Let it cool in the pan before unfolding and slicing through.
- For the custard, the rule of thumb is 1 egg to ½ cup dairy. I used milk but you can use a mixture of milk and cream if you like it richer.
- In terms of dairy substitutes, soy milk works the best as it doesn’t have a sweet aftertaste.
- If you want to reheat a cold quiche, bake at 160˚C for 10-15 minutes or until it is warm through. Otherwise, it’s perfect cold too!