My box contains a vegetarian zucchini quiche “lorraine”, olives, fresh rucola (my windowsill plantation is still alive and kicking!), a fishy with balsamic vinegar, a cherry tomato, two slices of fresh corn on the cob*, and some pickled french onions.
I don’t usually number both bentos I make in a day, but this is a different dish, so it gets a different number.
The BF requested a feta and sundried tomato quiche and gets this, along with more rucola and balsamico-olive oil dressing in a strawberry container.
You can tell that I made a lot of quiches yesterday! Quiches and pies freeze wonderfully and are perfect portion food for my freezer stash (which has been depleted a lot recently, due to stress).
I didn’t have enough small pie forms to make all quiches bento-sized. So instead I had the bright idea to try using my silicone muffin form instead – and it went quite well!
I call them…
Feta-and-sundried-tomato quiche on butter dough in muffin shape.
…okay, I’ll have to work on that title still.
1 roll of premade poofy butter dough (from frozen or cooled)
1 silicone 6-muffin tin
2-3 Tsp. Greek yoghurt or sourcream
125g feta (or more), crumbled
1/3-1/2 zucchini, shredded and drained on a towel
4 pieces of sundried tomato, cut into small pieces
fresh herbs, e.g. thyme, basil, oregano, rosemary (I used all 4, and it got really spicy!)
Salt, pepper to taste
Preheat the oven to 250 degrees C.
Cut the dough into 6 squares and line the muffin form with the pieces. Put them in the oven to pre-bake and poof up a little for 5-10 minutes. The dough shouldn’t get brown yet, just a little poofier!
Hint: Put some aluminium foil (or, as my old-fashioned cookbook recommends, dried peas) along the edges of the dough to prevent it from falling back into the moulds.
Mix together the rest of the ingredients and stir well. Spoon 1-2 Tsp. of the mixture into each muffin. I could fill 6 muffins and 2 small pie forms with the dough and the mixture, so make a little less if you’re unsure how much dough you have.
Pop in the oven and bake at 200 degrees C for about 15 minutes. Take out and let them rest for another 5 minutes.
Enjoy, freeze, put in bentos, etc.!
Vegetarian zucchini quiche Lorraine
Last time I said that I still had to file on the recipe a little before publishing it. This time I really hit the spot, I think. Although I *might* add some garlic as well next time…
Ingredients for 2 pies (using my medium and small form):
2 prebaked pie dough forms, using your favourite recipe (I use half graham, half normal flour)
4 Tsp. Greek yoghurt or sourcream
1/2 zucchini, shredded and drained on a towel
2 cups of leek, chopped into rings
1 cup shredded cheese (technically Gruyère, but I used a tasty Swedish cheese instead)
2 tsp. sweet mustard
Salt, pepper, chopped thyme to taste
Mix eggs, yoghurt, cheese, mustard, herbs and spices together in a bowl.
Spread the drained zucchini in the pie forms. Sprinkle the leek over the zucchini. Pour over the egg mixture.
Bake in the pre-heated oven at 200 degrees C for 15-20 minutes. Leave to cool for 5 minutes; enjoy!
Edit: These quiches are also featured today (October 10) by Abby from Eat the Right Stuff for World Egg Day!
Have a happy egg day, everyone!
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