Quiche is a simple dish to make, perfect for a light lunch. Every quiche is made from the same base containing cream and egg, poured into a pastry base and backed to perfection. The ingredients, which make the quiche so tasty, are based on individual preferences. Imagination is the only limitation to a good quiche and I challenge you to be adventurous with your choice.
Here are two variations that I love of this delicious, yet simple dish.
First of all, the Pastry Base:
For a Quiche it is best to use a partially baked pastry shell. These can often be bought at the store, however if you want to make one yourself, here you have my favourite pastry shell recipe. For the best most tasty outcome people often mix butter and shortening. I choose to use only butter, but I give you the option here of choosing one or the other.
You will need a large mixing bowl.
Ingredients:
2 cup (4.6 dl) Flour
6 ounces (170 grams) Butter & 2 ounce (60 grams) Vegetable Shortening
OR
8 ounces (230 grams) Butter NO Shortening
6-8 tablespoons Water
Pinch of Salt
Pinch of Sugar (optional)
Method:
Mix flour, salt, sugar and butter (shortening if used) in a large mixing bowl. Now don’t be afraid to get dirty. Use your hands to rub the flour and butter together. You want the butter to be broken into tiny crumb size pieces but not completely smooth.
Add COLD water and mix quickly, still using your hands to mix the dough into a single mass. If any crumbs still remain, sprinkle as little water as possible in order for it to become a piece of the larger mass. It is important that the dough is not to “watery” or wet. It needs to be held together, while not becoming too sticky.
Knead the dough in quick movements with heal of your hand and once it becomes a smooth round ball, sprinkle with flour and wrap it wax paper.
Place in freezer for 1 hour or in a refrigerator for minimum of 2 hours.
When you roll out the dough, it should be done quickly. This makes life easy for your self, the longer you wait (the warmer the dough gets) the more is breaks apart. In order to roll it out, place the dough on a lightly floured board or marble, and knead it briefly. Lightly flour the top of the dough, and roll it out with a rolling pin. Make sure you periodically lift, turn and re-angle the dough, flouring it as necessary to prevent it from sticking.
As soon as it is rolled out place it in a slightly buttered dish. Easiest is using a mould with detachable side, so when finished you can pop the pastry out and place it on the table ready to eat.
In order to partially cook a shell simple bake the shell in the middle of a preheated 225 degrees oven for 8-9 minutes. Take a fork and prick the bottom of the pastry in order to prevent it from rising. Let is bake for a further 2-3 minutes. Just as the pastry starts to change in colour, remove it from the oven.
(Bake for an additional 7-10 minutes if you want a fully baked crust/pastry)
Quiche with Cheese, Mushroom & Bacon
Ingredients:
Base:
3 large Eggs
1 cup Heavy Cream
½ cup Whole Milk
Pinch of Salt
Pinch of Pepper
Optional ingredients:
6 slices medium thick Bacon
2 tablespoons butter
1 cup (2.3dl) Cheese (any you prefer I like Swiss Cheese or Feta)
1 cup (2.3dl) sliced Mushrooms
1 Garlic Clove diced
½ Onion diced
Bunch Fresh Chives
Method:
Preheat oven to 185 degrees C.
Dice onions and garlic. Thinly slice mushrooms and cut bacon into small pieces and along with onions and garlic lightly brown in skillet.
Let it cool for 10-15 minutes.
Beat eggs, cream, milk, salt, pepper and chives in a mixing bowl. Stir in bacon mixture, cheese and chives.
Pour mixture into pastry shell and dot the top with small slices of butter, and set in the middle of preheated oven. Bake for 25-30 minutes, or until the top has turned a little brown.
Leek, Potato, Spinach and Feta Quiche
Base as before
Optional ingredients:
2 tablespoons Butter
2 finely diced Shallots
1 Garlic Clove
1 cup Frozen or precooked Spinach
½ cup precooked sliced Leeks
1 medium-large diced precooked Potato
½ cup Feta
1 tablespoon Flour
Pinch of nutmeg
Chili flakes (optional)
Method:
Same as previously stated. Mix precooked (cooled) diced potatoes, leeks, and spinach in a bowl with feta, onion and garlic.
Add mixture to base and add feta, flour, nutmeg and chili.
Pour into pastry shell, add small slices of butter to top and bake for 25-30 minutes.
Enjoy your lunch!
Adventure Foodie 