eat in my kitchen

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Tag: quiche

Pear and Blue Cheese Tart from my cookbook and a picnic in Valletta

Post sponsored by Volkswagen.

Pear and Blue Cheese Tart with Rosemary

The sky was refreshingly bright and October’s sun was still hot, it was a glorious Saturday morning when we met our friends at my Maltese mama’s house in Msida. The air was filled with the usual chatting and laughing before we hopped into our cars to drive up to Valletta. We brought along the obligatory guitar and our picnic baskets packed with sandwiches, fruits, and a buttery pear and stilton tart sprinkled with rosemary – a popular recipe from my Eat In My Kitchen book. And off we went to Malta’s capital.

We had planned this day trip weeks in advance: to have a picnic with our friends in Valletta, high up on the bastions opposite The Three Cities, to park Michelangelo’s beautiful Volkswagen beetle in the shade of one of the old olive trees, and set up a little table right next to this blue beauty on four wheels. It was a luscious brunch in the most stunning surroundings and to bake a savoury tart was the best choice for this occasion. You can prepare it in advance, it’s delicious even when it’s cold, and it fits perfectly to a sip of chilled sparkling wine. The topping is minimal, but the combination of baked pear, melted Stilton, and roasted rosemary is so good that it became one of my favourite recipes this year. The creation almost didn’t make it into my book. I had a different tart in mind, but I couldn’t find a certain vegetable on the day of the shoot and I decided that I could also just fill the pastry with fruit, cheese, and herbs. It was a wise choice that I don’t regret.

The choice of our setting was as spectacular as our nibbles. If you ever visit Valletta, you have to go to the St. Barbara Bastion and enjoy the breathtaking view overlooking the Grand Harbour and The Three Cities, Vittoriosa, Cospicua and Senglea. Then walk down to the Valletta Waterfront and take one of the little ferries to Cospicua. It only takes a few minutes and it allows you to enjoy two of the most stunning places in Malta, on land and from the sea: the golden beauty Valletta and the three fortified cities.

Thank you Matt, Michelle, Jessica, Michelangelo, Luke, and Jamie for making this day so special!

For more delicious recipes and kitchen inspiration, visit Volkswagen’s Pinterest community board Food Blogger for Volkswagen.

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

Pear and Blue Cheese Tart with Rosemary

From the Eat In My Kitchen book.

Serves 4 to 8

For the pastry

2 cups (260 g) all-purpose flour
1 teaspoon fine sea salt
½ cup plus 1 tablespoon (130 g) unsalted butter, cold
1 large egg

For the topping

2 large, firm pears, cut into thin wedges
3 ounces (85 g) aromatic blue cheese, such as Stilton, Roquefort, Fourme d’Ambert or Gorgonzola, crumbled
3 medium sprigs fresh rosemary, needles only
3 tablespoons olive oil
Flaky sea salt
A few black peppercorns, crushed with a mortar and pestle

For the pastry, combine the flour and salt in a large bowl. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix with the dough hooks of an electric mixer until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.

Preheat the oven to 400°F (200°C).

On a table or countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 to 18 minutes or until golden. If the dough bubbles up, push it down with a fork. (If you blind bake the pastry under parchment paper and dried legumes, remove the paper and legumes after 15 minutes and bake uncovered for a few more minutes until golden.)

Arrange the pear wedges in overlapping circles on top of the warm, pre-baked pastry, sprinkle with the cheese and most of the rosemary, drizzle with the olive oil, and season to taste with flaky sea salt and crushed peppercorns. Bake for 15 minutes or until the cheese has melted and the pastry is crisp. Sprinkle with the remaining rosemary and enjoy warm or cold.

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

pearstiltontart10

 

Basil Ricotta and Tomato Quiche

Basil Ricotta and Tomato Quiche

Walking aimlessly through the narrow streets of Malta is one of my favourite activities when we’re on the islands. Give me comfy shoes and a bottle of water and I’m ready to brave the heat. Valletta, with its imposing architecture, will always be my first destination when I need a break of my beach life. I just love strolling along the limestone facades, shining golden in the late afternoon sun. Discovering new vegetable shops, peaking into little baroque chapels, or simply looking at the stunning grand palazzi built in the past centuries is one of the most relaxing things I can think of. To extend my circle of adventures, I take the ferry that connects Valletta and Sliema on one side of the capital or I catch the boat that sails across The Grand Harbour on the other side, towards The Three Cities: Vittoriosa, Senglea and Cospicua.

If I need a complete change of scenery, I go to the sister islands Comino or Gozo, and that’s what we did last weekend. We rented a huge farmhouse, which our family of 20 people filled easily with Mediterranean craziness. The village of Ghasri got to hear lots of laughter, accompanied by a water ballon fight, a luscious BBQ, and a late night pizza picnic at the pool. Our extensive snorkeling trips to the breathtaking Wied ilGħasri, Reqqa Point, and Qbajjar were fabulous. I had never been to Reqqa before, but it’s one of the most spectacular spots I’ve seen so far. The water is very, very deep and the dancing sunbeams that cut through the dark blue look like lightsabers – it’s hypnotic. We finished our trip with a visit to the Cini family at the Xwejni Salt Pans where I always buy enough salt for a year of cooking. Their passion for their craft, their love for the salt from the sea, and their dedication to nature never ceases to amaze me.

Every time I’m in Malta, I bake at least one ricotta pie. This year’s creation turned into a savoury quiche, refined with lots of basil and sweet tomatoes – delicious

Basil Ricotta and Tomato Quiche

 

Basil Ricotta and Tomato Quiche

Basil Ricotta and Tomato Quiche 

Makes 1 ( 20cm / 8″) quiche, serves 4.

short crust dough 250g / 9 ounces (you can use 1/3 of the pastry from my fruit tart recipe, but leave out the sugar, click here)

ricotta 400g / 14 ounces
organic eggs 3
butter, melted and cooled, 40g / 2 heaping tablespoons
Parmesan, freshly grated, 60g / 2 ounces
chopped fresh basil leaves, 4 heaping tablespoons, plus a few leaves for the topping
lemon zest 1 heaping teaspoon
fine sea salt 1 teaspoon
ground pepper
cherry tomatoes, cut in half, 6

Prepare the dough, form a thick disc, wrap in cling film, and put in the freezer for about 15 minutes.

Preheat the oven to 200°C / 400°F (conventional setting).

Roll out the dough between cling film and line a 20cm / 8″ pie or quiche form with the pastry. Push the pastry into the pie form and prick with a fork. Bake for about 12 minutes or until golden. Take the pie form out of the oven and turn the heat down to 190°C / 375°F.

In a medium bowl, whisk the ricotta, eggs, butter, Parmesan, basil, lemon zest, salt, and pepper until well combined. Pour the ricotta on top of the pre-baked pastry, even it out, and arrange the tomatoes on top. Bake for about 45-50 minutes or until golden and the ricotta is just firm.

Let the quiche cool for a few minutes, sprinkle with fresh basil leaves, and serve warm or cold.

Basil Ricotta and Tomato Quiche

 

Basil Ricotta and Tomato Quiche

 

Basil Ricotta and Tomato Quiche

 

Basil Ricotta and Tomato Quiche

 

basilricottaquiche13

 

basilricottaquiche12

 

basilricottaquiche10

Potato, Chèvre and Rosemary Tart

Potato, Chèvre and Rosemary Tart

Quite a few of the recipes I have collected over time have become my culinary buddies, friends to celebrate good times just as much as giving me comfort when it gets rough. A savory tart, the wonderful French quiche, is definitely one of them. It’s as easy and comforting as pizza and I can adapt the topping to my mood and the seasons which I do with creative passion. There’s also something about the buttery base that gives me great satisfaction. An Italian pizza is a loud feast, preferably enjoyed in the company of friends. The base can be thin and crisp or oily and fluffy like a focaccia, the Italian oven classic is always comfort food at its best. A quiche however, is more intimate, it’s a sensual pleasure. The pastry has to be quite thin for my taste, crumbly and flaky. It’s more delicate which makes it perfect for a romantic rendez-vous at home or at a picnic in the countryside. All you need is the love of your life and a bottle of Bordeaux to accompany this treat and I can almost ensure you a fantastic date!

There are already quite a few quiche recipes on eat in my kitchen and I can’t stop adding more, it shows that we have it on our table at least once or twice a month. There’s one with tomatoes and mozzarella, beans and ramp, leekfennel and possibly a couple more. Today’s recipe feels like a trip to the Provence in the peak of summer. Although the potatoes give it a hearty, Northern touch, the milky chèvre and woody rosemary take it right back to the Mediterranean!

Potato, Chèvre and Rosemary Tart

 

Potato, Chèvre and Rosemary Tart

Potato, Chèvre and Rosemary Tart

For a 30cm / 12″ tart pan or baking dish you need

For the short crust base

plain flour 250g / 9 ounces
butter, cold 125g / 4 1/2 ounces
organic egg 1
salt 1 teaspoon

Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F top/ bottom heat.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 14 minutes or until golden.

Take your baking dish out of the oven and set the temperature down to 180°C / 355°F.

 

The tart

potatoes, boiled, peeled and sliced (1/2cm / 1/4″ thick), 600g / 1 1/2 pounds
organic eggs 4
heavy cream 100ml / 3 1/2 ounces
sour cream 200g / 7 ounces
salt 1 teaspoon
pepper
nutmeg, freshly grated, a generous amount
Chèvre (or any other fresh, soft goat cheese) 100g / 3 1/2 ounces
fresh rosemary, a small handful

Whisk  the eggs with the heavy cream, sour cream, salt, pepper and nutmeg.

Lay the sliced potatoes on top of the pre-baked pastry base and spread the chèvre in lumps on top. Season with a little salt and pepper, sprinkle with rosemary needles and pour the egg – cream mixture over it. Bake the tart in the oven for about 55 minutes or until golden brown, the top should be firm. Let it cool for a few minutes before serving.

Potato, Chèvre and Rosemary Tart

 

Potato, Chèvre and Rosemary Tart

 

potatochevretart8

Spinach and Gorgonzola Quiche

Spinach and Gorgonzola Quiche

Here’s my perfect starter for the soon to come Christmas lunch (or dinner): a golden spinach and gorgonzola quiche! It tastes fantastic, looks beautiful and I can prepare it in advance which means I can spend more time nibbling cookies with friends and family in front of the tree. The wonderful buttery pastry and the aromatic topping of hearty greens and cheese add a rustic touch to the festive table with linen, candles and ornaments. Just garnish it with some sprouts and nuts on the side and it’s done!

Although there will be lots of activity, excitement and people at the table next week, I refuse to put myself under pressure. I want to enjoy these days in peace with my full attention on the people and food around me. Last year, I made a silly decision, I took pictures of our Christmas dinner for the blog before we ate and that didn’t really help the festive mood. This time I don’t want a camera, my computer, a phone or any other technical device around me, this Christmas will be analog!

When it comes to festive cooking, the right organization can make life so much easier. I always try to finish my grocery shopping 1-2 days before there’s the big run on the supermarkets, butchers and delicatessen stores. It makes me nervous to wait in long queues for half an hour to buy a few pieces of cheese and paté. As soon as everything is gathered in my kitchen, I can relax. I always choose dishes that I can prepare in advance as much as possible, especially the starter and dessert. When the main course is an oven dish, a roast or a slow cooked stew which does the job on its own without my help, there are just the side dishes left to prepare, which is fun to do together with the guests (and a glass of wine or champagne)!

If you go for the quiche, you can eat it warm or cold, we like both, especially if you serve it with a salad, but you could also warm it up quickly if your oven is on anyway. Here are some variations if you’re not too fond of spinach:

Tomato and Mozzarella Di Bufala Quiche, Fennel Tart, Leek and Tomato Quiche or you spread some pear and blue cheese on top of the pastry (without eggs and cream) and bake it for 10-15 minutes.

Spinach and Gorgonzola Quiche

 

Spinach and Gorgonzola Quiche

Spinach and Gorgonzola Quiche

For a 30cm / 12″ quiche in 1 baking dish or tart pan you need

For the short crust base

plain flour 250g / 9 ounces
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon

Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F top/ bottom heat.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 12 minutes or until golden. Take your baking dish out of the oven and set the temperature down to 175°C / 350°F.

The quiche

spinach leaves, rinsed, 500g / 1 pound
Gorgonzola, torn into pieces, 80g / 3 ounces
organic eggs 5
heavy cream 100ml / 3.5 ounces
crème fraîche or sour cream 200g / 7 ounces
salt 1 teaspoon
pepper
nutmeg, freshly grated, a generous amount

Blanche the spinach in salted water for 1 minute, drain and rinse with cold water, drain again. When the spinach is cool enough to touch with your hands (mind that it’s hotter in the centre), squeeze it well and chop it roughly.

Mix  the eggs with the heavy cream, crème fraîche, salt, pepper and nutmeg.

Spread the spinach on top of the pre-baked pastry base and pour the egg and cream mixture over it. Spread the gorgonzola on top and bake the quiche for about 40 minutes or until golden brown, the top should be firm. Let it cool for a few minutes before serving.

Spinach and Gorgonzola Quiche

 

Spinach and Gorgonzola Quiche

 

Spinach and Gorgonzola Quiche

 

Spinach and Gorgonzola Quiche

 

Spinach and Gorgonzola Quiche

Tomato and Buffalo Mozzarella Quiche

Tomato, Mozzarella + Basil Quiche

7 months and 210 recipes ago I started eat in my kitchen, it was last November when this adventure began and I had no idea what to expect. I just knew that I wanted to write a post about our food every day, to share my recipes and my love for cooking and baking and that’s what I’ve done till today and what I will continue in the future. When I saw the amount of recipes gathered on the blog, I realized how much has happened since that grey day in November. So much that my webpage can’t even keep up with it, the Recipe page seems to have reached its capacity limit (which I’m working on fixing at the moment!). For now you might not find all the older recipes in the recipe index.

It’s been an overwhelming time, I have received so many emails, so much support and interest in my culinary activities. I want to thank you for that, it’s an amazing experience and a wonderful chance to meet food lovers all over the world who want to join me in my kitchen! I’m very happy about every single comment I get from you, every email and photo I receive about my recipes that you’ve cooked or baked in your kitchen!

I’ve been asked quite often if my cooking has changed in the past few months through the blog. Not really, I’ve always loved creating delicious food with my pots and pans, quite excessively to be honest, but luckily we have many friends who help out whenever I miscalculate how much 2 people can eat! It doesn’t matter how many cakes I bake there are always enough hungry people around me!

There’s no better way to celebrate than with one of my favourite recipes, my beloved quiche! It made its first appearance with leek and tomato, followed by a fennel tart and my bean and ramp quiche. Today’s tart is a delicious tomato, Buffalo mozzarella and basil quiche, the pastry buttery and crisp (as always) but with a little change, I added some olive oil to the dough. The topping is a celebration of Italian summer flavours, sweet tomatoes, creamy Buffalo mozzarella and fresh green basil leaves. It reminds me a bit of pizza, just more fine and buttery!

Tomato, Mozzarella + Basil Quiche

 

Tomato, Mozzarella + Basil Quiche

Tomato and Buffalo Mozzarella Quiche

For one quiche you need a round (27cm / 10.5″) or oval baking dish or tart pan.

 

For the short crust base

flour 250g / 8.5 ounces
(I use spelt flour type 630 but you can use any other plain flour)
butter, cold 125g / 4.5 ounces
olive oil 1 tablespoon plus more for brushing the pastry
organic egg 1
salt 1 teaspoon

Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and olive oil and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 15 minutes.

 

The topping

medium sized tomatoes, sliced, 4
Buffalo mozzarella, very thinly sliced, 125g / 4.5 ounces
parmesan, grated 30g / 1 ounce
fresh basil leaves 14 plus 8 leaves (chopped) for topping when the quiche is done
salt and pepper

 

The quiche

Set the oven to 210°C / 410°F top/ bottom heat.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes. Take it out of the oven and set the temperature down to 180°C / 355°F.

Brush the pastry with a thin layer of olive oil, spread the mozzarella and basil on top and cover with the tomatoes. Sprinkle with the parmesan, season with salt and pepper and bake for about 25 minutes or until the tomatoes are soft. Let it cool for 10 minutes and sprinkle with the fresh basil.

Tomato, Mozzarella + Basil Quiche

 

Tomato, Mozzarella + Basil Quiche

 

Tomato, Mozzarella + Basil Quiche

Bean and Ramp Quiche

Bean and Ramp Quiche

Quiche is one of those dishes which makes me feel good, always, no matter what my day has been like. As soon as I see a quiche in my oven and smell its buttery aroma spread through the kitchen I have to smile. Maybe it’s the butter, or the eggs or the fact that I can look forward to another tart on my plate! That’s why I’ve already written about a couple of my quiche recipes, my classic with leek, tomatoes and thyme, the Italian one with fennel and parmesan and here is another one, packed with greens. I fill this savory tart with beans, ramp (wild garlic) and spring onions and it has a deliciously light spring feeling!

I’ve praised its short crust at length which is so crisp and buttery, to me it’s just perfect. My quiches always have a thin layer of an eggy and creamy mixture to keep it light and to leave space for the vegetable filling. Some recipes focus on the creamy filling which can make a quiche too rich and heavy, at least for my taste. I want to be able to eat a piece of quiche with my fingers, a tart for a picnic!

Bean and Ramp Quiche

Bean and Ramp Quiche

For one quiche you need a round (27cm / 10.5″) or oval baking dish or tart pan.

 

For the short crust base

flour 250g / 8.5 ounces
(I use spelt flour type 630 but you can use any other plain flour)
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon

Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

 

For the filling

green beans 200g / 7 ounces
ramp (wild garlic), just the leaves, cut into slices, 30g / 1 ounce
spring onion, cut into slices, 1/2
organic eggs 3
heavy cream 125 ml
crème fraiche or sour cream 125ml
salt 1 teaspoon
ground black pepper
nutmeg, freshly grated, a generous amount

 

The quiche

Set the oven to 210°C / 410°F top/ bottom heat.

Blanche the beans in plenty of salted water for a couple minutes until al dente.

Mix  the eggs with the heavy cream, crème fraiche, salt, pepper and nutmeg.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes.  Take your baking dish out of the oven and set the temperature down to 180°C / 355°F.

Spread the beans, ramp and spring onions on top of the pre-baked pastry base and pour the liquid mixture over it. Put the quiche on a baking sheet in the oven and bake for about 45 minutes or until golden, the top should be firm. Let it cool for 10 minutes.

Bean and Ramp Quiche

 

Bean and Ramp Quiche

 

Bean and Ramp Quiche

Buttery Crisp Fennel Tart

Fennel Tart

A tart, a quiche, a pie, call it whatever you like, anything that involves buttery short crust is heavenly food to me. I’m the happiest person in the world when I have one of these in my oven, filling the air with that buttery smell, teasing me as I can’t wait to have the first bite in my mouth. Most of the time I use my all time favourite Quiche crust recipe for any kind of savory tart or Quiche. I wrote about that recipe in December. It has been with me for nearly twenty years and I never found a better one. It’s crisp, it’s buttery, yet still light. Just perfect!

If you follow eat in my kitchen you’ll find that I tend to buy too much of this and that (I’m talking about food). This time it’s fennel, three bulbs! I never throw any food away, I use everything I buy, but I become too excited when I see all the nice food at the market and a million things come into my mind that I’d like to cook with them. So I buy whatever arouses my appetite. Sometimes, my fridge just reaches its limits.

I haven’t made a tart in a while so I will use the fennel for the filling, mixed with Parmesan, a few eggs, milk and cream, and the buttery smell can take over my flat!

Fennel Tart

Fennel Tart

For one tart you need a round (27cm / 10.5″) or oval baking dish or tart pan.

For the short crust base

flour 250g / 8.5 ounces
I use spelt flour type 630 (but you can use any other plain flour)
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon

Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

For the filling

fennel, cut in half and sliced thinly, 400g / 14 ounces
organic eggs 2
milk 100 ml
heavy cream 100 ml
Parmesan, grated, 2 heaped tablespoons
salt 1 teaspoon
black pepper
nutmeg, freshly grated

The tart

Set your oven to 210°C / 410°F.

Fry the fennel in a little oil for 5 minutes until golden.

Mix the eggs with the milk, heavy cream, Parmesan, salt, pepper and nutmeg.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes.  Take your baking dish out of the oven and set the temperature down to 180°C / 355°F.

Spread the fried fennel on top of the pre-baked pastry base and pour the liquid mixture over. Put the tart carefully on a baking sheet in the oven and bake for about 30 minutes or until golden, the top should be firm. Let it cool for 10 minutes.

Fennel Tart

A trusted companion, my beloved Quiche

Quiche

This recipe has been with me for a very long time. I think I cooked it for the first time nearly twenty years ago. And since then it has made lots of people very happy (including myself). My time trusted companion is a quiche with a wonderful crisp and buttery short crust base and a simple but perfect filling of leek, tomatoes and thyme. What I also like about it is that the egg and cream filling isn’t as high and heavy as in many other versions of this famous French dish. There is still something light about mine.

In past years I tried out different fillings with spinach or broccoli but I still prefer the combination of leek and tomatoes. The taste is just perfect. I once  lined the base with slices of pear and crumbled Stilton over it for a party, very nice too and perfect finger food.

Quiche

Quiche

Usually I double the amount and make two quiches, one to eat warm straight away, the other to eat cold the next day. I can’t say which I prefer as the different flavours come through very strongly when the quiche has cooled down.

For one quiche you need a 27cm / 10.5″ baking dish or tart pan. I use spelt flour type 630 (but you can use any other plain flour) and organic eggs.

For the short crust base

flour 250g / 8.5 ounces
butter, cold 125g / 4.5 ounces
egg, organic 1
salt 1 teaspoon

Combine the flour with the salt and cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hook of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

For the filling

leek, medium size, sliced, 1
tomato, cut into cubes, 1
thyme, leaves of a few sprigs
eggs, organic, 3
heavy cream 125ml
crème fraiche or sour cream 125ml
salt 1 heaping teaspoon
pepper
nutmeg, best freshly grated, a generous amount

Set your oven to 210°C / 410°F.

Mix  the eggs with the heavy cream, crème fraiche, salt, pepper, nutmeg and thyme.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes.  Take your baking dish out of the oven and set the temperature down to 175°C / 350°F.

Spread the leek slices and tomato cubes over your pre-baked pastry base and pour the egg / cream mixture over. Put the quiche carefully on a baking sheet in the oven and bake for about 40 minutes or until golden. Let it cool for about 10 minutes before you eat.

Bon appétit!

Quiche

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