Taboule Quiche

Pulling this homemade quiche from the oven on Saturday morning will be the best move you make all week! Full of the flavor and fresh ingredients every great brunch needs, your family and friends will thank you.

INGREDIENTS

  • 2.5 cups white bread flour, plus extra for dusting
  • 1⁄2 teaspoon sea salt
  • 1 teaspoon sugar
  • 4 tablespoons olive oil
  • 2 teaspoons dried active yeast
  • 3 tablespoons olive oil
  • freshly cracked pepper (optional)
  • 4 eggs
  • Cedar’s Taboule Salad
Serves 2-3 Total 30-60 Minutes

DIRECTIONS

  1. Sift the flour into a mixing bowl, add the salt and sugar and pour in the oil, then mix well with your hands.
  2. Add the yeast to 2/3 cup lukewarm water and stir until dissolved. Pour the water and yeast mixture into the flour and oil mixture, little by little, combining it with your hands as you go, until a ball is formed.
  3. Transfer the dough to a well-floured work surface and continue kneading it until it is smooth and elastic. Return the dough ball to the mixing bowl, then score the top with a knife to loosen the surface tension. Cover with a damp, clean kitchen towel and place it in a warm, draft-free place for about 1 hour or until it doubles in size.
  4. Add a little of the olive oil to Cedar’s Taboule Salad and season with salt and pepper to taste. 
  5. Once the dough has doubled in size, turn it out on to a lightly floured work surface and knock it back, then knead gently before rolling it into a log. Divide the log into two balls of equal size, each weighing about 220g or 7 3/4 oz each. Lightly flour the work surface once more and use a rolling pin to roll out each ball, re-flouring the surface as necessary. Roll out each ball of dough into a circle about 9.5 inches in diameter. Cover the loaves with a kitchen towel and leave to rest for a further 10 minutes.
  6. Preheat the oven to 450 degrees F and place a baking sheet in the oven to warm up. Baking one loaf at a time, spray a loaf lightly with water and bake for 1.5 minutes just until a pocket of air has formed (the cooking time depends on the heat of the oven and the thickness of the bread) but not until the top and edges are lightly golden as you’ll need to be able to work with a pliable and not a brittle bread.
  7. As soon as you remove the first loaf from the oven, use a damp tea towel and go around pinching the edges of the bread to create a wall or rim. You’ll need to do this as soon as the bread comes out the oven or the bread will be too dry and it will be hard to shape the rim. A damp tea towel will make handling the very hot bread easier.
  8. Once the quiche wall or rim has been shaped then very gently begin removing the top layer of the bread pocket making sure you don’t tear the base layer. Remove as much as you can. Set aside the flatbread quiche and repeat the same process with the remaining loaf. Keep the oven on as you’ll still need to bake the assembled flatbread quiche.
  9. Crack and beat two eggs for each quiche in a separate bowl and gently whisk within the walls of the flatbread. Once you’ve whisked two eggs into each flatbread quiche, sprinkle the Taboule over each flatbread quiche. Transfer to the oven and bake for about 5 minutes or until the egg mixture has set and the edges are golden and crisp. Serve immediately.