After watching Choki on YouTube, I had quiche on the brain. It’s not often something I think about, but when I saw what she made, it wouldn’t go away. (See her video here, quiche at 11:06)

I had a large chunk of pecorino dolce to use up before it took over the fridge, so that decided it.

For the pastry I went for an olive oil version, because a) I’m me, b) I hate rubbing butter into flour and c) I have a LOT of olive oil. I didn’t roll it thin enough, so this is a Very Rustic Tart. I promise you though, it is cooked right through, despite appearances. I added in 1 tbs ground up Paxo stuffing mix as I had some to use up, instead of the mixed herbs.

Pie shell was in a 6″ x 6″ baking tin, and baked blind for 20 minutes. I took no chances here.

250 grams plain flour
1 teaspoon fine sea salt
1 teaspoon dried herbs
60 ml (1/4 cup) olive oil
120 ml (1/2 cup) cold water

I brought all the pastry ingredients together with a dinner knife, and then chilled it in the fridge. Probably not for long enough, which is why it’s not that thin!

Filling:

2 eggs
60ml/ 1/4 cup whole milk
100g / 1 cup grated cheese of your choice – I want more cheese than egg, thanks
1/2 tsp celery salt
1/4 tsp salt
4 tbs celery leaves, chopped and a few bits of the tiny thin stems too
If I’d had walnuts I’d have added a few of those in as well, but alas, I had used them all.

Mix all the filling together really well. Pour into the cooled tart shell, sprinkle a little more celery salt on top, place the tin on another baking tray in case of overflow, and bake at 375F/190C/fan 170C/Gas 5 for 25 minutes.

I am a heathen, and DO NOT WANT the centre of my quiche ‘gently set’. I want it set, with definitely more cheese than is seemly. I’m not a fan of wobble in a quiche.

It’s excellent. The celery is light, but there, and the cheese is properly front and centre. 🙂