Why quiche recipes are delicious but tricky to prepare

Quiche recipe for the summer.

For those of us who like our sandwiches and pizza to be a little bit different, you may be interested in this one.

It’s a quiche that can be cooked in a slow cooker, with some alterations to the recipe if you wish, and I have included the step-by-step instructions below.

I have also included a quick video tutorial.

Quiche recipes tend to be fairly simple and I think you can find a few variations on this one, but this one really takes off with the addition of some fresh herbs and a little more olive oil.

There’s a lot of olive oil, which can be found in many supermarkets, but if you want a little extra it can be purchased from a local supermarket or a good supermarket, such as The Olive Tree.

1 pound beefsteak 1 large onion, diced 3 cloves garlic, minced 2 teaspoons Worcestershire sauce 1 teaspoon salt 1/4 cup butter 1 cup water 2 large eggs 1/2 teaspoon paprika 1 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1 cup cooked bread, toasted 1 cup sliced tomatoes 1/3 cup sliced cucumber 1/6 cup shredded carrots 1/5 cup spinach, shredded 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon cumin 1/16 teaspoon dried oregano 1 teaspoon papaya powder 1/12 teaspoon ground black peppercorns 1/20 teaspoon kosher salt 1 tablespoon minced fresh ginger 1 tablespoon freshly ground pepper 1 tablespoon garlic powder 1 tablespoon dried orego 1/10 teaspoon dried thyme For the quiche, in a small pan over medium-high heat, heat 1 tablespoon of butter until melted.

Add onions, garlic, Worcesershire sauce, salt, paprika, and cayena pepper, then stir to coat well.

Cook for about 2 minutes, stirring frequently, until onions have softened slightly.

Add remaining butter, and continue to cook for 2 more minutes, or until onions are soft and caramelised.

Remove from heat.

Transfer the beefsteaks to a baking dish.

Add a few pinches of olive or butter to each beefsteaking mixture, and mix well.

Season with salt and pepper.

Bake for 20 minutes at 375°F (200°C), until golden brown and the quiches are puffed up.

Remove the quichos from the oven and transfer to a plate.

Serve with freshly squeezed lemon juice, fresh basil, a sprinkle of chopped parsley, and fresh bread topper.

Recipe Notes *This recipe is adapted from The Olive Trees Easy Quiche, published by The Olive Leaf.