I love to make fresh chimichurri sauce with herbs from the garden. When I lived in Los Angeles, I first discovered chimichurri at a sweet restaurant my college roommates and I used to frequent in Brentwood. We’d put it on everything- bread, chicken, and steak. We could not get enough.
Living on Cape Cod, we are far from chimichurri! Over the years, I have taught myself how to create these wonderful global tastes whenever I get a craving or I have lots of herbs ready for harvest in the garden. I make a good size batch of chimichurri and store the left overs in a small covered jar. Over the course of the week we use it as a condiment and in our cooking. I love chimichurri sauce on a steak but I must say, I’m loving it more in this quiche!
1 good handful of fresh parsley leaves
1 good handful of fresh cilantro leaves
1/2 cup olive oil
3 cloves of garlic
1/8 teaspoon crushed red pepper flakes
2 tablespoons of red onion
2 tablespoons lime juice
Pinch of salt
Pepper to taste
Add these ingredients to a blender and mix until it has a pesto like consistency.
3/4 cup of milk
1 pie crust
1/2 cup feta cheese with Mediterranean herbs (I like the Trader Joe’s one.)
1 cup fresh cherry tomatoes- halved
3 tablespoons of chimichurri sauce
Preheat the oven to 375 degrees F.
Spread the pie crust in the pie dish and set aside.
In a medium bowl, whisk together the eggs and milk. Pour it into the pie crust.
Evenly top the eggs with the tomatoes, drizzle on the chimichurri sauce and sprinkle on the feta cheese.
Bake for approximately 40 minutes until the top is beginning to brown.
Sometimes, I am in a hurry and make mini-quiche like this one in the photo. I simply cut the pie crust into quarters and line each plate with the crust. (It never fits the entire dish. That’s okay.) Typically quiche takes about 40 minutes in the oven. Done this way, they are ready in 20 minutes.
Photo Credit: Tilly’s Nest