Moringa Quiche

yes I took this photo. yes it was as good as it looks. btw the leaves in the photo are moringa leaves!

ingredients

puff pastry (1 roll)
coconut oil or butter to grease the pan
5 ARTfarm eggs
a handful of ARTfarm cherry tomatoes cut in half
about a cup of cooked bacon (honestly I didn’t measure anything to make this I just eyeballed it)
three tablespoons of heavy cream
a pinch of salt
a teaspoon of pepper
fresh ARTfarm oregano
fresh ARTfarm Italian basil, cut into strips (idk how much, its up to you)
about a half cup of cheese of your choice (I used local goat cheese!)
freshly chopped ARTfarm onion tops (half a cup ish)
a couple cloves of garlic, minced
(optional for my spicy opposed baddies) one green ARTfarm chili pepper, cut into tiny bits using kitchen scissors (highly recommend this method because you avoid getting spicy oils on your fingers and therefore in your eyes)
about two cups worth (once minced) of fresh moringa leaves

directions:

follow the directions on your puff pastry (don’t forget to grease your pan w butter or coconut oil!)
preheat your oven to 375 degrees F
put all the above listed ingredients (eggs, tomatoes, bacon, cream, salt, pepper, oregano, basil, cheese, onion, garlic, chili pepper and moringa leaves) into a big bowl and mixy mixy
pour it into the puff pastry pie dish
optional – if you want to be fancy like me, save some sprigs of fresh oregano to place on top of the quiche before you put it in the oven.
bake until the center is slightly firm and no longer raw eggy. test with one of those wooden stick thingies. u could also go outside and carve your own wooden stick thingy as long as you use wood that isn’t poisonous. It took about 45 -55 minutes for my quiche to not be raw in the middle.
serve and eat 💅