I once tried to clear up my fridge and practically anything edible goes into the quiche. I love how after baking, the cherry tomatoes releases its natural juices. Remove the stringy bits from the skin and pop the whole thing in your mouth. Very little pulp and a whole goodness of tomato juice bursting into flavour in your mouth. That's what I call orgasm! Ever since then, I always pop cherry tomatoes in my quiche. As for cheese, I sometimes use feta when I'm in crave of Spanakopita. Most other times, I use Pecorino, just because I like how it taste. You can use Mozarella or a mixture of it with Parmesan, anything you like. Just go according to your feeling and your fridge's leftover. Bake it till it's set and you have a warm and hearty meal.
Low fat pastry
1/2 cup wholemeal flour
1/2 tsp sugar
Pinch of salt
2.5 tbsp shortening/butter
2 tbsp water or more to bind
Place all ingredients above except water in a food processor and pulse until resemble breadcrumbs. Pour out into a large mixing bowl. Dribble in water and toss well. Pour into a 7-8 inch tart tin and press to even out really well. The pastry makes just enough for a very very thin layer to line the tart so be patient and press it real thin. Spray the lined tart tin with olive oil spray and place a sheet of foil over it. Weight it down with rice or commercial pie weights and bake for 10minutes in a preheated oven 200°C. Remove the weight and foil and further bake another 5 minutes or more to dry and brown the base further.
2 tbsp cream (I used lite cream, low percentage of fat)
A pack of triple washed baby spinach (100g)
90g Pecorino Cheese, finely chopped and crumbled
Enough cherry tomatoes or grape tomatoes (optional)
Wilt the baby spinach in hot water. It doesn't take long, just approximately 4 minutes and drain it in a colander. Squeeze out the excess water and chop it into smaller pieces with a sharp knife. Beat the eggs and cream together and add in the chopped spinach and crumbled Pecorino. Mix well and pour into prepared tin. Place cherry tomatoes all over the surface of the quiche.
Bake it for 30 minutes, 200°C. Remove it from the oven and place it under the griller for 5 minutes if the tomatoes aren't roasted well enough.
Yummy, I love quiche.