It was really good, especially with the crispy pastry (I love crispy stuff). The mixed mushrooms tasted a bit off for some reason. Next time I’ll substitute it with something else such as bacon. Also, add more cheese! But in general, this is probably the best quiche I’ve made!
🥚 1 zucchini, grated
🥚 1 broccoli, grated
🥚 6-7 eggs, beaten
🥚 3 spring onion, chopped
🥚 2 cups assorted mushrooms, pan fried
🥚 cheese, grated
🥚 herbed sun-dried tomatoes in olive oil, blended
🥚 10 sheets filo pastry
🥚 salt and pepper to taste
1. Mix the spring onion, zucchini, broccoli, eggs, and mushrooms in a bowl until incorporated.
2. Oil a baking tray and layer with filo pastry. Make sure the pastry “overflows”. You can add the dried tomato mixture between the layers.
3. Add the egg mixture and top with the dried tomatoes and grated cheese.
4. Bake at 180C for 40 minutes.