Homemade Portobello Quiche, with cheese from The Milky Whey!

The first time I embarked on the journey of making a quiche, I didn't know that 6 months later, there would have been 15-20 quiches baked and under the belt. With just 1 hour of prep and cook time, this versatile pie lasts 3-4 days and fits right into busy schedules.
 

Heated up and served with a salad, quiches have become a staple in my household, so much so that I even know they actually originated from Germany! Easily switch up the flavours by swapping cheeses, vegetable base or meat toppings. Think Pizzahut or Dominos with their pizzas...

Quiche with goats cheese (before the egging)

Today's quiche will not be made with goats cheese, but rather Raclette cheese from Milky Whey Cheese (what an awesome name)! I only just discovered through BFM radio that Malaysia has its own Cheese Queen, and prompty bought some wonderful cheese from her booth at Riuh APW Bangsar.
 

Cheese for the perfect quiche.

Ingredients :
1) Pampas Puff pastry (short crust works as well)
2) Butter and flour (for the pie tray)
3) Raclette! (goats cheese, feta, or parmesan works too)
4) One whole yellow onion, sliced
5) Portobello mushrooms (better than button mushrooms)
6) Marjoram herbs (or other similar herbs)
7) 6 Brussel sprouts, diced (or Spinach, Asparagus, Broccoli)
8) 6 eggs
9) Sour cream (or whipped cream)
10) Crispy streaky bacon (optional)
 
Steps :
Prepare the pie base : Mould the store bought pastry onto the buttered/floured pie tray. Bake for 5-7 minutes at 180C. Sautee the onions, mushrooms, and vegetables until soft. Add salt and pepper to taste. Mix eggs with cream in a separate bowl.
 
Assemble the pie : Put sauteed vegetables onto pastry, drizzle cheeses all over, pour in egg mixture, and top with meat. Bake for 30 minutes at 180C. That's it!
 

Before the egging.

Golden yellow, portobello and raclette cheese quiche

The best bite is the first bite.