Sourdough Crust Quiche
List of Ingredients
Instructions
Preheat the oven
Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
Prepare the bread
Tear the sourdough into bite-sized chunks. If it’s not very dry, you can lightly toast it in the oven for 5–7 minutes to help it absorb the mixture better.
Cook the onion
Heat olive oil in a pan over medium heat. Add the sliced onion and cook for 5–7 minutes until soft and lightly golden. Remove from heat.
Prepare the egg mixture
In a large bowl: Whisk together the eggs and fresh cream. Season with salt and pepper.
Assemble the bake
In the prepared baking dish: Spread the bread chunks evenly. Add the cooked onions and chopped cherry tomatoes. Pour the egg and cream mixture over everything. Gently press the bread down so it soaks up the liquid.
Add the cheeses
Sprinkle grated cheese over the top. Crumble the ġbejniet evenly across the dish.
Bake
Place in the oven and bake for 30–40 minutes, or until: The egg is fully set The top is golden The center is firm to the touch
Finish and serve
Remove from the oven and let it rest for 5–10 minutes. Sprinkle with fresh parsley before serving. Serve warm as a hearty brunch, lunch, or light dinner.
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