To conclude this series of watercress recipe I would like to present you a simple quiche recipe where I have added some watercress to the egg base. For the pie crust I used an olive oil base because I was short on time and I find that kneading with olive oil is much faster than with butter that is just out of the fridge. For the rest it is just a regular quiche, the watercress brings some nice flavor and a nice texture to the creamy egg base.
Enjoy your Friday!
Watercress quiche
For the pie crust:
– 120g of flour of your choice
– olive oil or butter
– a bit of water
For the filling:
– a bundle of watercress
– ham (optional)
– 4 eggs
– 150ml of milk or cream
– salt and pepper
Start with the pie crust. In a bowl mix all the ingredients and knead until the dough is smooth. If you have doubt about the amount of butter/oil and water, add little by little until the right consistency is reached. Roll and set in a pie dish.
For the filling, wash the watercress and remove the hardest parts. In a bowl mix the eggs and the milk, add the watercress and the ham cut in bites, salt and pepper to taste. Pour in the pie crust. Cook in the oven for 30min at 200. If the pie is thick, cooking time may be longer.
