Sourdough Crust Quiche
This is a quick quiche recipe using a day old or stale bread. Filled with onion, egg, and fresh ġbejniet, and using anchovy & caramelised onion sourdough bread for extra flavour!
Ingredients (Serves 4)
1 Maypole Anchovy & Caramelised Onions Sourdough Bread (1 day old)
2tbsp Olive Oil
6 eggs
150 Fresh Cream
200g Cherry Tomatoes (chopped)
1 Onion (thinly sliced)
50g Grated Cheese or Parmesan
Salt & Pepper (to taste)
2 Fresh Ġbejniet
Fresh Parsley (chopped)
Method:
Cut the bread into small cubes and soak it in water for about 30 minutes.
Squeeze the water out and transfer the bread to a large bowl.
Whisk 2 eggs and a tablespoon of olive oil and add it to the bread.
Mix well and season with salt and pepper.
Line a baking dish with wet baking paper and place the bread mixture inside.
Create the crust of about 3cm using a large spoon pressing against the borders.
Add the onion and tomatoes onto the bread and drizzle lightly with olive oil. Add a little salt if desired.
Bake in a preheated 180°c oven for about 20 minutes or until the crust starts turning a little brown.
In the meantime, whisk together 4 eggs, the cream, grated cheese, and seasoning.
Once out of the oven, let it rest for about 8 minutes. Do not throw the egg mixture when it’s bubbling hot.
When it has slightly cooled off, add the egg mixture and spread the tomatoes and onion all over the mixture.
Finish off with slices of fresh ġbejniet.
Return to the oven and bake for another 25 minutes, or until the eggs are solid and the crust is nicely browned.
Let it rest for 10 minutes before slicing. Serve with freshly chopped parsley.
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