Green Onion Quiche
A wonderful, easy quiche with cheese and green onions, perfect for brunch, a picnic, or another casual gathering with friends.
Servings: 8 slices
Calories: 329kcal
Ingredients
Quiche crust:
- 1⅔ cup all-purpose flour Note 1
- ½ teaspoon fine sea salt
- ⅓ cup + 1 tablespoon unsalted butter very cold
- 1 teaspoon dried Herbs de Provence Note 2
- ¼ cup cold water
Filling:
- 8-10 green onions 3.5 oz/ 100 g
- 1 red bell pepper or yellow or orange or a mixture
- 2 eggs
- ¾ cup feta crumbled
- ½ cup grated Gouda or Cheddar
- ½ cup sour cream + a small splash of milk if needed, Note 3
- 1 small bunch of dill or other herbs
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried breadcrumbs
Instructions
Quiche crust:
- Make crust: Place the flour, salt, cold butter cubes, and dried herbs in the food processor. Process until the mixture resembles breadcrumbs, then add the cold water and process for just a few seconds until the dough starts to come together.1⅔ cup all-purpose flour + ½ teaspoon fine sea salt + ⅓ cup + 1 tablespoon unsalted butter + 1 teaspoon dried Herbs de Provence + ¼ cup cold water
- Chill the dough: Turn the dough onto the working surface and knead briefly to form a ball. Wrap it in plastic foil and refrigerate it for about an hour.
- Preheat the oven to 400°F/ 200°C.
- Take the dough out of the fridge, flatten it well, and press it in the pie dish. You could also roll it, but I find pressing it works just as well in this case.
- Bake crust: Prick it with a fork all over and bake it for about 10 to 12 minutes until slightly golden.
Quiche filling:
- Prepare ingredients: Cut the green onions into fine rings, dice the peppers, and chop the dill. Crumble the feta with your hand or with a fork, and grate the Gouda or Cheddar cheese.8-10 green onions + 1 red bell pepper + 1 small bunch of dill + ¾ cup feta + ½ cup grated Gouda
- Beat the eggs, add the cheese, vegetables, dill, sour cream, some salt and pepper, and mix well. Add 1-2 tablespoons of milk only if necessary, if the filling seems a bit difficult to stir.2 eggs + cheese + vegetables + dill + ½ cup sour cream + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Take the quiche crust out of the oven and sprinkle the dried breadcrumbs evenly on top. This will prevent the dough from becoming soggy.1 tablespoon dried breadcrumbs
- Pour the filling into the form and continue baking for 30 to 35 minutes until the quiche is golden and set.
- Take out of the oven, let cool slightly and serve with a green salad on the side.
Notes
- Measurements: A digital kitchen scale will give you the most precise measure, ensuring the best bake possible.
- Instead of Herbes de Provence, you can use an Italian dried herb mixture or other dried herbs.
- Only add a small splash of milk if the mixture seems difficult to combine, 1-2 tablespoons, not more.
Nutrition
Serving: 1slice | Calories: 329kcal | Carbohydrates: 25g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 614mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1183IU | Vitamin C: 22mg | Calcium: 216mg | Iron: 2mg