Ejjeh or baked green herb quiche is the Middle Eastern version of the quiche without the crust. It’s also similar to an omelet and can be fried or baked. This recipe includes simple herbs such as parsley and mint. You can, however, choose your own from whatever you have at hand. Green herb quiche is quick and easy to throw together. Pair it with garlic-flavoured yogurt and make it lunch, a light dinner, or even your packed picnic food.
Step 1.
Preheat the fan-forced oven to 180°. In a bowl, whisk the eggs, add the herbs and spring onion and stir until well combined. Add the spices, and season well with salt. Add sifted flour and water. Mix well.
Step 2.
Generously brush a 30 x 15 cm non-stick oven pan with 2 tablespoons of olive oil, making sure to oil the sides. Pour green herb mixture into the pan, and spread evenly. Drizzle the remainder 2 tablespoons of olive oil on top and bake for approximately 25 minutes or until lightly golden.
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