Let’s make feta and cherry tomato quiche!
Pinching the dough for a quiche is the most relaxing baking I know. It’s very hard to resist overmixing but you don’t want to develop glutein networks if you want a good pie crust.
I made the dough a few days before which is not necessary but helpful if you are trying to get things done ahead of time for a party.
Extra itty bitty pie from leftover dough. Remember that you don’t need to have all the specific baking dishes in the world, most of your ceramics are oven safe since that is where they were made in. I regularly use big mugs and cereal plates for mini casseroles.
A great trick for pies that need to be pre-baked is to put them in the freezer for at least half an hour before blind baking. You won’t get slumped edges as easily when you do that because the outside edge then has more time to cook before the butter melts throug.
My batter is a mixture of nordic sour cream, turkish yogurt, cream and eggs. I always use different kinds of milk products depending on what I have and basically just eyeball it. I grated parmesan into the mixture, and of course put salt and pepper too.
My filling along with the batter is cherry tomatoes, feta and spring onions.