Menemen Quiche
Do you love Menemen?
... I do
Do you love Quiche?
... I do
And they lived happily ever after…
What’s not to love about this easy dish!? Quiche inspired by a classic Turkish egg dish, Menemen. Impressive for breakfast, brunch, a light lunch and a great option to bring to potluck events. Our flavor journey takes a shortcut with store bought pie crust, so all you have to do is mix, pour and bake.
Pie Crust
•Always check ingredients on store-bought pie crust to meet your dietary restrictions. The most widely available are vegetarian and lard based. Choose according to what’s right for you. Butter based pie crusts are the most flavorful but aren’t as widely available. If you have a little extra time to dedicate, make your own and freeze until ready to fill.
Eggs
•Since eggs are a main ingredient, opt for the best available to you. Pasture-Raised eggs are closest to natural farm eggs our ancestors consumed. The yolks tend to have a richer color than conventional eggs and the flavor is richer. Any eggs will work just wanted share this option.
Cheese
•Kashkaval plays two roles here: flavor & texture. If kashkaval isn’t readily available, it can be substituted with another semi-hard melty cheese such as mozzarella, edame, gruyere, gouda, or provolone.
•Feta is magical but —in dire circumstances— you can experiment with other salty cheeses such as Bieno hard cheese, Pecorino-Romano or Parmesan (fresh grated please, not powdery products).
MENEMEN QUICHE (8 servings)
Ingredients
1 large tomato, chopped (about 1 cup)
1 small cubanelle pepper (or 1/2 large)
2 spring onions, chopped
1 tbsp chopped parsley
1 tbsp unsalted butter
1 frozen store-bought pie crust
6 eggs
1/2 c whole milk
1/4 tsp salt or vegeta
Pinch black pepper
1/4 c grated kashkaval cheese
1/4 c grated feta cheese
Directions
Sauté veggies in butter to soften slightly. Set aside to cool, toss in parsley.
Whisk eggs with milk, season to taste with salt, pepper, vegeta. Add cheese to egg mixture.
Set frozen pie crust onto baking sheet. Transfer cooled veggies into the pie crust. Pour milk mixture over the veggies.
Bake at 350 on the middle rack about 25 minutes or until pie edges are golden brown and filling is set. Allow to cool for at least 10 minutes before enjoying.
If you’re making this ahead of time: bake, cool, refrigerate, then warm before serving.
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
