Big box: Slice of quiche, carrot sticks, sundried tomato, cress, cherry tomato and olive.
Small box: Couscous (there’s more underneath the stuff in the big box), carrot sticks, cucumber, fishy with balsam vinegar, chocolate Cthulhu.
And because I can never resist posting a photo of a quiche…
The quiche is filled with caramelized onion and feta, with a yellow cheese crust on top. It’s kind of a mix between two quiche recipes that I found in my cookbook (heavily influenced by what I actually had at home) but it’s really nice and savoury. If you serve this to a meat-eater, I promise he/she won’t miss anything.
Next time I will make thicker onion rings so they won’t lose so much substance while cooking. They are roasted in a cast-iron pan while the pie shell bakes.
There are also black olives and sundried tomato stripes in the filling, but the tomato didn’t add anything (it doesn’t seem to come out against the onion and the feta) and I’ll leave it out next time.
Ingredients in a neat list:
1 pie shell of your trust
2 onions, cut into rings and cooked in a castiron pan with a little olive oil
1 cup feta cubes
2-3 eggs, 1-2Tsp. sourcream or Greek Yoghurt
1 handful grated yellow cheese
Olives, salt, pepper, French herbs to taste
Layer the onion rings in the pie shell, mix everything else and pour over, top with grated cheese, bake.