I’ve said it once and I’ll say it again, I LOVE QUICHE. For me, there is nothing better on a warm night than eating delicious quiche with a crisp salad. I think the love of this combination stems back to when I was a little girl and my mother used to take me to Tiffany’s, a little coffee shop in the mall close to us. She used to order Quiche Lorraine and it always came with a green salad with the most AMAZING salad dressing. I remember licking the cucumber and lettuce, to the utter embarrassment and disgust of my poor mom, just to get the salad dressing off. I now know that this salad dressing was French..from a bottle!!
But what made these little outings so special, was the fact that it was just me and my mom. We always ordered tea and it came in the most beautiful little tea pots. We used to eat our quiche and then order cake. I always used to feel like such a little lady. I really loved every second of it and when Tiffany’s closed, we were both devastated. But my love of quiche has never gone away.
I saw the idea for this in a food magazine but theirs was more in the form of a savoury tart than a quiche, I just added more filling mixture and baked it in a rectangular cake tin to feed the 7 people I have to feed every night.
I roasted the tomatoes in Balsamic vinegar and a tiny bit of sugar to intensify their flavour but you could just put them in raw if you’re not in the mood for the extra effort.
I made the crust kind of by accident, I just pulsed butter, flour, cheese and eggs in my food processor and then added some milk to form a dough. I’m not giving the recipe because, although it tasted amazing, it was a real mission to get it into the tin as it was very crumbly. When I’ve perfected it, I’ll share the recipe, but for now you can just use a roll of puff pastry.
And you can absolutely NOT have this without salad. You have to have salad with quiche. Because I said so!!
And now, here’s the second “Guess the ingredient” for this week. For the first one, see the previous post. Remember to e-mail me all three answers on Thursday to [email protected] .
Guess the ingredient #2
Makes 1 regular sized quiche
1 roll puff pastry
250g (8.82 ounces) streaky bacon, chopped (you could use more if you want it more meaty)
250g (8.82 ounces) baby rosa tomatoes, halved lengthways
3tbsn Balsamic vinegar
200g (7.05 ounces) Danish feta, cubed
1/2 cup caramelised onions / onion marmelade
4 large eggs
100ml (3.38 fluid ounces) reduced fat cream
400ml (13.53 fluid ounces) milk
1/2 tsp paprika
salt & pepper to taste
- Preheat the oven to 180°c and grease a quiche/tart dish.
- Combine the tomatoes with the balsamic vinegar and sugar and roast for 10-15 minutes until softened and blistered.
- Fry the bacon (I don’t use any oil) until it starts going slightly crisp. Remove from the pan and set aside. (I caramelised my onions in the bacon fat, so if you are not using onion marmelade, carmalise your onions now)
- Roll out the puff pastry and fit it into your quiche/tart dish.
- Beat the eggs and then add the cream, milk, paprika and salt & pepper. Set aside.
- Spread the onions over the base of the pastry followed by the fried bacon, roasted tomatoes and the chopped feta.
- Gently pour in the egg mixture and place in the pre-heated oven for 15-20 minutes until the pastry is browned and the filling has set but is still a tiny bit wobbly in the centre.
- Remove from the oven and allow to cool to room temperature.
- Slice and serve with salad.
Other Quiche Recipes :Alida Ryder