I love quiche. I cannot resist the way it combines a melt-in-the-mouth buttery crust and a creamy rich filling. It’s one of those things I can eat every day of the week and not grow tired of it. It is also one of the few things I do not need a recipe for.
Wikipedia says that quiche was originally designed as a breakfast food. I find that I tend to make it more towards lunch time and I think you would agree that it makes the most amazing entree for brunch. Keep a small batch of shortcrust pastry in your freezer; it does come in handy if you suddenly decide on tart as entree[savoury] or dessert [sweet] for a special meal.
This may not be the exact recipe for quiche if you are looking for something genuine. I played around with the proportions of an old recipe until I found one that did not cause the filling to overflow from the tart pan during baking. Bake a large quiche for family picnics and informal gatherings or smaller ones that will look elegant on a party table and wow your guests.
QUICHE – MY VERSION
Ingredients:
100g unsalted butter
1 cup all purpose flour
2 eggs, room temperature
1/3 cup mayonnaise
1/4 cup milk
1/8 tsp pepper
1/8 tsp salt
1/2 cup cooked chicken, shredded
1/2 cup spinach, chopped
1 large red onion diced
2 medium tomatoes, diced
1 small green pepper, chopped
1 bunch coriander, chopped
1/2 cup cheddar cheese, grated
Method:
- Sift flour in a large bowl. Gradually rub in butter to form a soft pliable dough. Handle it as little as possible.
- Press dough into a 9-inch tart pan with removable bottom.
- Prick dough all over with a fork before you leave it to chill in the fridge for about 30 minutes. You may make the tart shell in advance and freeze it at this point.
- Next prepare filling by beating together eggs, milk, salt, mayonnaise and pepper in a large jug until well blended.
- In a bowl, combine chicken, spinach and half of the grated cheese. If I’m in a hurry I replace chicken with canned tuna [as you’ll find on the pics] or lightly sauteed mushrooms.
- Take out tart shell from fridge and bake at 200 oF for about 20 mins. If frozen bring to room temperature before baking.
- Sprinkle 2-3 tbs grated cheese over warm tart crust.
- Spoon chicken filling into shell and pour mayonnaise mixture over until it is just slightly level with rim of tart pan.
- Sprinkle with more cheese and a dash of pepper.
- I added some decorative shapes which I cut out from dough left over in the initial steps. I make my crust kinda thin.
- Bake quiche at 350 oF for 1 hour until filling is set and top is golden brown. Remove from oven and cool for 10 minutes.
- Remove from pan and serve warm. Makes 8 regular pieces.
4 comments
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April 28, 2010 at 7:31 pm
Angele
Your quiche looks amazing. And I so like the little stars :p
I have made quiche often myself but I never tried the filling in this recipe. I usually use ham and asparagus as filling.
August 14, 2010 at 11:30 am
Jev
I tried the recipe- well..of course as the queen of imprecision I had the itch to add some Moutarde de Dijon and some cream to make it even more yummy-also I halved the recipe and used a shortcrust pastry recipe of my own-it’s made with oil instead of butter.Also I used both chicken and tuna and it was wonderful-the flavours blended very well together- My dad who usually quirks an eyebrow(or even both) when I force him to have a bite of what I cook made such a face when I put it in his mouth but he was to change his mind about it very soon because he started shouting that it was actually very good to atone for his previous reaction lol.
August 15, 2010 at 5:05 am
prerrnamirchi
I’m sure you must be very happy to get the vote of approval from your dad. It matters most when praise comes from our dear ones 🙂
March 14, 2012 at 6:07 am
naseema douce
Like the recipe