Rocket Tomato Quiche

This lovely pie crust is lightly flavored with Oregano. The Oregano lends a freshness to the otherwise heavy cheese filling of the quiche.  It is lovely eaten hot or cold. 

Pie Crust : 

250gm All Purpose Flour

100gm   Frozen Butter

20gm Shortening (with Zero Trans Fat) for extra crispy pie

1 no Egg

A pinch Salt

A pinch of Oregano

Custard : 

2 nos. Eggs

100ml Milk

100ml Whipping Cream 

A pinch of salt and pepper

Filling: 

There are no rules to fillings. Go according to what you feel like. The trick is to keep to maximum 3 ingredients. 

In this quiche, I mixed crispy bacon, a handful of cherry tomatoes, some rocket leaves, some cheddar & parmesan cheese. 

This recipe is good for one 20 inch pie dish and 3 small ones. 

Blind bake pie crust in 190C oven for 20 mins covered and 5 mins uncovered. 

Fry bacon in a little bit of oil till brown and fragrant. Add some garlic, then the rest of the ingredients (except for the cheeses) for 30 seconds. Careful not to overcook the tomatoes and rocket leaves. Spread evenly onto pie crust. Sprinkle grated cheese. Pour custard through a sieve until top of the pie. 

Bake for another 20min - 25 mins until the custard is almost set (wobbly in the centre).