Description
This savory quiche is packed with chopped meat, cheese, and eggs, all tucked into a buttery, made-from-scratch crust. It’s rich, satisfying, and just as tasty cold as it is fresh from the oven.
Ingredients
Units
Scale
For the crust:
- 2 cups all-purpose flour
- 1 tsp salt
- Big pinch of cayenne pepper
- 125g margarine
For the filling:
- 1 tbsp margarine
- 2 tbsp all-purpose flour
- Pinch of salt
- Big pinch of cayenne pepper
- 1 cup milk
- 250g chopped meat (pepperoni, ham, or your favorite deli meat)
- 1 cup grated Cheddar cheese
- 2 hardboiled eggs, chopped
- 2 tbsp herbs (parsley, garlic powder, dill—whatever you like)
- 2 tbsp Dijon mustard
- 1/2 cup milk
- 1 egg mixed into 1/2 cup milk (for the topping)
Instructions
- In a casserole dish (around 25x30cm), mix the flour, salt, and cayenne.
- Add the margarine and rub it into the flour with your fingertips until crumbly.
- Press it evenly into the bottom and sides of the dish. No need to pre-bake.
- Preheat your oven to 400°F (200°C).
- In a big microwave-safe bowl, melt 1 tbsp margarine.
- Stir in the flour, salt, cayenne, and 1 cup of milk.
- Heat until thickened, stirring now and then.
- Add the chopped meat, grated cheese, chopped boiled eggs, mustard, herbs, and ½ cup milk to the Roux. Stir well.
- The mix should be a little runny; add a splash of milk if it feels too thick.
- Pour the filling into the crust and spread it out.
- Pour the egg-and-milk mixture evenly over the top.
- Bake for 10 minutes at 400°F (200°C), then turn the heat down to 350°F (175°C) and bake for another 20 minutes, or until the top starts to turn golden.
- It holds together best once it’s had time to cool. But if you’re hungry and dig in right away, it’ll still slice nicely.
- It’s just as good cold the next day, perfect for leftovers or lunch on the go.
Notes
Created, prepared, tried, and tested by Corlea from SA Tasty Recipes, Saffas Daily Recipes
