Clover Fresh Milk Quiche
Clover Fresh milk Quiche
Recipe by Tumi Mogoai
For the pie crust
Pinch of salt
110g butter (chilled and cubed)
2 to 3 tbsp ice water
6 large eggs
¾ cup milk
¾ tsp salt
¼ tsp black pepper
1 cup cooked viennas or wors
3 tbsp of whatever leftover veggies
1 ½ cups shredded cheese (divided in 2)
3 tbsp onions (sautéed)
In a bowl, stir the salt into the flour, then add the butter.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and mix until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes before rolling.
Roll out your dough and transfer into pie dish and place in the fridge.
Pre heat oven
In a bowl, mix your eggs, milk, salt and pepper.
Take your pie crust out of the fridge to fill. Add the onions, viennas, and other veggies then the cheese.
Top everything with the egg mixture and transfer to the oven to bake at 180c for 30-40 minutes. Quiche is cooked once the centre is completely set.
Let cool for 5-10 minutes before slicing and serving.