Packed with fresh vegetables and great either hot or cold…
We were kindly given this recipe by the owners of Julesy’s B&B on the island of Malta when we stayed a few years ago. At La Villa, we serve it chilled on our Mediterranean sharing platters and vary the ingredients according to season.
- 1 pack of Feta cheese
- 8 Eggs
- 1/2 cup of liquid cream (single)
- 1 or 2 cougettes
- 2 peppers (Red & Yellow are best)
- 2 spring onions or 2 large shallots
- 4 tomatoes
- Fresh herbs (parsley, basil & chives are great)
- 3 large mushrooms
- 12 black or Greek olives (optional)
- 8 sun-dried tomatoes (optional)
You need to de-seed the peppers and cut into large pieces, place in a roasting tin and pop in a hot oven (220 degree) with some olive oil & seasoning for around 15 mins – allow to cool.
Slice all of your veggies and set aside. Break the eggs in a large bowl and whisk together with the cream and a good pinch of sea-salt & freshly ground black pepper.
Line a large loaf tin with baking paper. Start layering with your slices of vegetables, chopped herbs and crumbled Feta cheese.
Finally, pour over the egg & cream mix until it just covers the vegetables (you may need to press the veg down with a large spoon and then top up with more egg/cream mix as you want it to fill all the gaps.
Bake for roughly an hour at 170 degrees (you don’t want any of the liquid to remain unset on the top). Remove from the oven and place on a cooling rack, still in the loaf tin. Remove from the tin once cold and refrigerate until needed, wrapped in clingfilm.
Slice with a bread knife and either serve cold with a mixed salad, or slice and place on a silicon lined baking sheet and re-heat in a hot oven for 6 mins before serving (call it a pastryless quiche, it’s 100% vegetarian and gluten free)
Bon Apétit !