Over the weekend we got to go to a neighbouring farm for a pig roast. My little boy got to ride a horse for the first time and he loved it! Everybody brought a dish, so I brought some little quiches made from day fresh eggs and garden veggies. I made the crust from scratch cause there’s nothing like it, but store bought pie crusts work great too. It turned out so yummy that I had to make some more for my family the next day!
First I made the crust so it could chill in the fridge and it’s just a standard butter pie crust
2 1/2 cups flour
1 cup cold butter
1/2 cup ice cold water
1 tspn salt
1 tspn brown sugar
Blitz in a food processor till its crumbly then turn out on lightly floured surface and just push it together till you have a round shape, you don’t want to overwork it or it will be tough, flatten it into a thick pancake shape and cover and refrigerate.
Cut up 4-5 tomatoes
Dice 1 red onion
Dice finely 1-2 jalapeño
Whisk together 7 eggs a splash of milk, chopped fresh oregano and salt and pepper
Roll out pie crust into cereal bowl size circles, roll it as flat as you can, place in muffin tray
Cook empty pie crusts at 400 for about 10 minutes or until just lightly golden
Remove pie cuts from oven and fill with veggies then some crumbled feta and pour in egg mixture carefully, it’s easy to overfill them!
Bake at 400 for about half hour or until egg filling is firm and golden