❤ QUICHE ❤ , this glorious meal at any time of the day, starting from breakfast to dinner. Served hot, cold or room temperature and packed with rich flavorful ingredients from veggies to meats and heaps of cheeses, bathing in a custard of eggs and cream. Baked in the most buttery and flaky crust, could be bought ready made or if you wish for a homemade one, like i do, check marmite et ponpon recipe along with some advises to get the best pâte brisée ever!
The most important, it doesn’t require too much preparation and whichever you choose to make it’s always a hit.
Spinach, leek and cheddar cheese quiche. For a 9″ (22cm) quiche you will need:
- 3/4 cup leek, or one large stalk chopped coarsely
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 cup chopped spinach (baby leaves fresh or thawed if frozen)
- 1 1/2 cup heavy cream
- 3 large eggs (or 4 medium)
- 1 cup cheddar cheese
- salt to taste
Cook leek, spinach and garlic powder with olive oil until fragrant. Set aside to mix with cream, eggs and cheese. Pour in a precooked pie (for 20 minutes in 180°C oven), to ensure a crisp and flaky texture. Bake in the oven for almost 30 minutes or until golden brown.
The best quiche consists of the perfect ratio between eggs and milk. Using too many eggs results in a rubbery and firm quiche. Not using enough eggs will prevent the filling from setting. Remember 1 large egg to 1/2 cup of dairy. That’s why in this quiche i used 3 eggs fro 1 1/2 cup of cream.
If you are adding fillings like vegetables, make sure they are as dry as possible. For instance, if you are using thawed spinach, squeeze them to get out as much as you can from its remaining water.
For a perfectly cooked quiche, bake it until the edges are set, but it still wobbles a little in the center (for a creamy and silky texture). It will take 30 to 40 minutes in a 180°C oven.
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Posted in appetizers & salads, main dish
Tagged baking, cheddar, cooking, cream, easy, eggs, food blog, food blogger, food photography, food porn, jaymmy, lebanon, leek, marmite et ponpon, no prep meal, pate brisee, quiche, quick, recipe, spinach, tips
Pâte brisée is a rich buttery and crumbly texture crust made with just 5 ingredients; Butter, flour, salt, sugar and ice water. The high ratio of butter to flour gives the pastry its crumbly texture. This dough is ideal for savory pies, tarts and quiches. It can be made by hand or food processor, but the most important is to not over or under work the dough beside using cold butter and cold water.
- 2 1/2 cup all purpose flour
- 220g high quality unsalted butter
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water
Mix dry ingredients, add the butter already cut in small cubes and pulse (or mix by hands) until it just started to come together then add the ice water slowly to bind the ingredients together. Do not over work, you are not aiming to form a solid ball of dough here.
I admit it took me time to master this shortcrust dough, it’s a bit tricky and i know lots of you prefer buying it ready made. But trust me when you avoid these two mistakes you will enjoy making it at home. Two problems lead to failure:
- If you over work the butter into the flour, it will cause the butter to coat the flour that will not absorb enough water, resulting a fragile dough that breaks apart.
- If you under work the butter into the flour, too much water will be needed to get the ingredients come together. Here we have a tough dough because too much gluten was formed.
Let your dough rest in the fridge for an hour, this will allow the gluten in the flour to relax and the butter to chill. Roll it out about 2cm larger than your pan and gently lay it in the pan (I used a 28 cm pan) and trim the excess on the edges. Pinch it with a fork before baking!
Today i am baking spinach feta cheese quiche, for this you need:
- 600g chopped spinach
- 200g feta cheese
- 1 cup cream
- 1 big onion diced
- 1 tbsp olive oil
- 2 eggs
- salt and pepper to taste
Cook the onion with olive oil until tender and fragrant. Add the chopped spinach (thawed if frozen) and cook together for 3-4 minutes. Stir in the cream and combine all well. Beat the eggs with salt and pepper then add to the mix.
I like to precook the crust for 15 minutes on 180ºC before pouring the mix on it. Once it’s spread evenly, sprinkle on top the feta cheese. Bake for 30 minutes on 180ºC or until the skewer comes out clean.
Posted in main dish
Tagged all purpose flour, blog, feta, ingredients, jaymmy, marmite et ponpon, pate brisee, quiche, recipe, savory, shortcrust dough, spinach, unsalted butter