Quiche is a dish from Alsace-Lorraine and consists of a baked shortcrust pastry with a baked filling. The most famous quiche is the quiche lorraine. The basis for a quiche filling consists of cream and eggs. By adding different ingredients to this, the possibilities are numerous and the cake can be eaten hot or cold. The recipe below has been a success in our house for years. This quiche is always served warm and does not have time to cool down.
Chapters
- Focussed dough especially for quiches
- The filling for the quiche
- Variations on the filling
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Focussed dough especially for quiches
Focusing is the application of a layer of dough in a baking tin or tin that serves as a base and also as protection for the filling against direct heating. A puff pastry is usually shortcrust pastry or shortcrust pastry.
Ingredients
Ingredients of this pastry dough, based on a 20 to 24 cm mold:
- 250 grams of flour sifted,
- 125 grams of cold butter,
- 1 egg,
- 15 grams of sugar,
- 2 tablespoons of cold water,
- 5 grams of salt,
- add 30 grams of grated Parmesan cheese for an extra savory dough.
For best results, the butter and water should be ice cold. Put the flour in a bowl and add sugar, salt, egg and possibly the Parmesan cheese. Cut the butter into small pieces and add it as well. Using two knives, cut the butter and all ingredients into a shortcrust pastry. Add the two tablespoons of cold water and shape the dough into a ball. Put this ball in a plastic bag or wrap it in foil and let it rest in the refrigerator for two hours. For best results, you can make the dough a day in advance. Roll out the dough on a floured work surface into a circle about 12 “and a half” thick. Butter the pie pan and cover it with the dough. Place the pie pan in the refrigerator until use.
Variations on the dough
For a tastier dough you can add all kinds of ingredients as desired, such as;
- Dried herbs (basil, oregano, thyme),
- Use olive oil instead of butter, or one part butter and one part olive oil,
- Dried tomatoes in very finely chopped pieces,
- Toasted oatmeal,
- Use a different type of flour instead of flour.
The filling for the quiche
There are many options for filling a quiche and can be adapted to everyone’s taste. My filling consists of:
- 1 pack of bacon of 150 grams,
- 1 large onion chopped,
- 2 to 3 peppers cleaned and cut into small pieces,
- 250 grams of frozen green peas,
- 3 to 4 eggs beaten,
- 40 grams of freshly grated Parmesan cheese,
- 1 cup crème fraîche a 125 ml,
- freshly ground pepper.
Preparation
Preheat the oven to 150 degrees. Put on a pan of water and cook the frozen peas in it. Place a deep plate on top of the pan with the Parmesan cheese and the crème fraîche and let them both melt. Cut the bacon into small pieces and fry in a frying pan over medium heat until crispy. Now add the chopped onions and let them fry until translucent. When the peas are cooked, drain them and keep them separate. Meanwhile, stir the eggs into the melted crème fraîche and Parmesan cheese mixture (do not heat them anymore). Add the pieces of bell pepper to the bacon / onion mixture and let it fry together. Now add the peas, then sprinkle generously with fresh pepper. Salt is not necessary because of the bacon which is quite salty. If the peppers are very moist, add a tablespoon of flour to bind. The pie pan can now be filled with the bacon / vegetable mixture, dividing it evenly as much as possible. Pour over the egg mixture and shake gently for a good distribution. Place the cake pan in the center of the oven and cook for 55 minutes until a golden / brown top has formed. Sufficient for four people with possibly a salad on the side. Nice on cold, chilly autumn or winter days
Variations on the filling
The filling can be varied to your heart’s content. One should only take into account that some vegetables need to be cooked just in advance, such as onions, peppers, broccoli and leek. The same goes for meat and chicken.
Variations on the quiche filling 1
- 400 gr leek,
- 300 gr smoked salmon in small strips,
- 150 gr onions,
- Salt pepper,
- 3 to 4 eggs,
- Cup of crème fraîche 125 ml,
- Freshly cut chives.
Cut the onions and leeks small. Fry the onion in some oil and add the leek. Let it cook for a while and then cool down. Mix the eggs, crème fraîche and chives together. Stir in onion / leek mixture and season with salt and pepper. Pour the mixture into the lined baking pan and place in the preheated oven for 45 minutes.
Variations on the quiche filling 2
- 500gr. broccoli florets,
- 150 gr. fried bacon,
- 3 to 4 eggs,
- Cup of crème fraîche 125 ml,
- 50 gr. Parmesan grated,
Blanch the broccoli florets in boiling water and drain well. Fry the bacon and let it cool. Mix together the eggs, crème fraîche and Parmesan cheese. Divide the broccoli in the lined baking pan and sprinkle the bacon on top. Pour the egg mixture on top and bake in the oven for 45 minutes.
Variations on the quiche filling 3
- 1 double chicken or turkey fillet,
- 2 bell peppers,
- 3 cloves of garlic,
- 1 onion chopped,
- 2 teaspoons madras curry,
- 3 to 4 eggs,
- Cup of crème fraîche 125 ml.
Chop the onion and chop the peppers small. Cut the chicken or turkey into strips and fry them briefly in some oil until it starts to color. Sprinkle the curry on top and let it fry for a while. Now add the onion and let it fry for a while, now the garlic and bell pepper pieces can be added. Let it simmer for 5 minutes. Mix the eggs and the crème fraîche together. Spoon the chicken / vegetable mixture into the lined baking pan and pour over the egg mixture. Bake in the oven for 45 minutes.
The oven times depend, among other things, on the baking pan used. And tall small shape will take longer than low wider shape.
Enjoy your meal!