Tag Archives: quiche

Smoked salmon and asparagus quiche – Hello Spring!


smoked salmon and asparagus quiche | marmite et ponpon

Checking the seasonal produce guide, spring (and precisely march) is the best season for fresh asparagus. Asparagus, ranging from pencil-thin to very thick, comes in; colossal, jumbo, large, standard, and small. Can be green, white or purple. Varieties are interchangeable in recipes, with the only change being in the color of the resultant dish.

Celebrating spring arrival, today i am using baby green asparagus with smoked salmon for my beautiful and delicious quiche:

smoked salmon and asparagus quiche | marmite et ponpon

Quoting my self from a previous post, quiche is a 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. Smoked salmon and asparagus quiche requires (for a 9″or 22cm dish):

  • one medium onion finely diced
  • 2 tbsp olive oil
  • 1 1/2 cup heavy cream
  • 3 large eggs
  • 1 cup mozzarella cheese
  • salt to taste
  • 200g smoked salmon cut in medium to large pieces
  • bunch of baby asparagus, almost 200g enough to create a flower like shape on top

Cook onion with olive oil until fragrant and not brown. Set aside. In a bowl mix cream, eggs and cheese then add the cooked onion. Pour the whole mix in the precooked pie (for 20 minutes in 180°C oven, to ensure a crisp and flaky texture). Distribute the salmon pieces evenly then create a flower shape with the asparagus.

smoked salmon and asparagus quiche | marmite et ponpon

Bake in the oven 180°C, for almost 30 minutes or until golden and the edges are set but it still wobbles a little in the center for a creamy and silky texture.

smoked salmon and asparagus quiche |marmite et ponpon

smoked salmon and asparagus quiche | marmite et ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

smoked salmon and asparagus quiche | marmite et ponpon

Spinach, leek and cheddar cheese quiche with tips for successful baking


leek-spinach-and-cheddar-cheese-quichemarmite-et-ponpon

❤ 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-quichemarmite-et-ponpon

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.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

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.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

Caprese quiche


caprese quiche |marmite et ponpon

This luscious caprese quiche is always a hit! A crazy delicious filling in a flaky homemade crust that will make you fall in love with quiches. Get ready to hit the kitchen as soon as you see this post.

To bake a 12″ (30cm) quiche you will need:

  • 6 eggs
  • 200 ml cream
  • 200g shredded mozzarella
  • 1 cup coarsely chopped basil (plus a handful basil leaves for garnish)
  • 1 tsp salt
  • 2 cups cherry tomatoes (around 20 pieces cut in halves)
  • 200g fresh mozzarella

caprese quiche |marmite et ponpon

Roll out the dough and bake for 15 minutes.

Mix eggs, cream, shredded mozzarella, basil and salt and pour over the dough. Place tomatoes and fresh mozzarella evenly and bake for 45 minutes. Take out and garnish with basil leaves.

caprese quiche |marmite et ponpon

caprese quiche |marmite et ponpon

Very easy for such beauty, isn’t it? Plus you can’t go wrong with this unapologetically rich and festive quiche. Serve it for any meal of the day and i am sure you will get hooked on it. Each bite is packed with all the flavors depth. Paired with a salad, makes a satisfying supper on its own.

caprese quiche |marmite et ponpon

caprese quiche |marmite et ponpon

An ideal table center piece!

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

caprese quiche |marmite et ponpon

 

Artichoke spinach quiche


artichoke spinach quiche|marmite et ponpon

The weather is calling for hearty food. Dunno what is happening  but yesterday  it was raining in Doha! Although it’s not feeling cold, but the rain and the thunderbolt gives you the feeling of it! I thought of quiche, it serves the purpose without being too heavy and we could eat leftovers for dinner! I already mentioned how i love lunch leftovers (especially those of a delicious dish) that come to rescue the craving at dinner time.

artichoke spinach quiche |marmite et ponpon

To prepare the crust, click here to get redirected to one of my posts that explains step by step how to do a perfect pâte brisée.

For the filling you need:

  • 250g spinach chopped (fresh cooked or thawed if frozen)
  • 200g artichoke hearts coarsely chopped (fresh cooked or canned)
  • 1 big onion finely diced
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 2 eggs
  • 1 cup Parmesan grated
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lemon zest
  • Mozzarella cheese for garnish

Cook onion with olive oil until fragrant. Take off heat add spinach and artichoke. In a separate bowl mix cream, eggs, salt, pepper, lemon zest and Parmesan then add all to the spinach artichoke mix.

Pour the filling in the crust (already rolled out in a 9″pan), spread evenly and garnish the top with Mozzarella. Bake on 180°C for 30 minutes or until the filling is set.

artichoke spinach quiche| marmite et ponpon

Let it cool for 10 minutes before slicing it. Serve it warm! The Best about quiches, they can be prepared ahead of time and frozen. They are so versatile, you can fill them with almost everything. Plus they are served for breakfast, lunch or dinner. Who doesn’t like quiche anyway?!

artichoke spinach quiche | marmite et ponpon

artichoke and spinach quiche|marmite et ponpon

artichoke and spinach quiche |marmite et ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

 

Savory spinach feta cheese quiche and a must have crust recipe (pâte brisée)


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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.

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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!

crust

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

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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.

Bon appetit!

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