With small children and fully booked agenda's this belongs to the past, and only the sweet memories stay with us. But nothing to be sad about, there is room to make plenty more sweet memories that do or do not involve quiches! Having a family picnic isn't as lazy, and we usually go to a park nowadays where we meet up with friends instead of making trips into the woods, but they are just as memorable as the old days.
Talking with friends while watching the children all play together, drinking a good glass of wine and enjoying the same old quiche... Life evolves, but with some sun on your face, good company, a nice glass of wine and good food, it still treats us very well!
Ingredients for 1 quiche:
Basics:
1/2 package of puff pastry. (You can make it yourself, but I like the one we have in the freezer here, and it is so much easier...)
A spoon of butter
A spoon of butter
250g creme fraiche, mascarpone, double cream or something comparable
1 or 2 eggs
200g grated cheese
garlic
Salt (a little) & pepper
Other ingredients:
Basically you can variate all you want with the other ingredients inside. See some suggestions below.
Heat the oven at 210 degrees Celsius. (410 degrees Fahrenheit)
Defrost the puff pastry. Whisk the eggs and put most of it through the creme fraiche (or whatever alternative you use) in a large bowl, save some whisked egg for later. Finely slice or press the garlic and add to the mixture, add a little salt, some pepper and the cheese.
Spread the butter on the baking mould. Cover the mould with the pastry, letting it hang slightly over the edges.
Put in the other ingredients of your quiche and cover with your cheesy/creamy mixture. Fold the edges in. I sometimes (as in the picture above) like to make a roof of puff pastry, adding a bit more pastry to close up the pie. But you can also choose to bake it without a roof. Spread the little bit of whisked egg over the pastry roof or edges and put in the heated oven for about 40-45 minutes. Let it cool for a picnic or serve hot for a simple family style dinner.
A few of my favourite quiches:
My Basic quiche, super simple but preferred by my husband:
Bacon, leek and mushrooms (I bake the mushrooms with salt &pepper before I put it in, but put the leek and bacon in raw, they cook inside the quiche)
You can keep it in the fridge overnight and eat again the following day. It is also nice when eaten cold, and is also nice without the mushrooms.
Sweet onion & goatcheese quiche
Shallots, goatcheese, honey, thyme. Gently bake the shallots for 15-20 minutes. Add the thyme to the cheesemixture. Devide the shallots and half of the goatcheese over the pastry, add the cheesmixture put the rest of the goatcheese on top and sprinkle some honey over it.
Serve hot or cold, you can keep it overnight in the fridge.
Chicken- Tauge quiche
Chicken, mushrooms, tauge, more garlic. Cut the chicken into pieces and shortly bake them with some salt and pepper. Bake the mushroom with salt and pepper in another pan, add the finely sliced garlic for another minute and put all of it together with the chicken and tauge on the pastry. Add the cheese mixture, put a pastryroof on this one and serve it immediately when it comes out of the oven. The tauge gives a nice fresh bite to this quiche, but when you leave it to cool down and or reheat it, I don't like it any more. So no picnicfood...
I can think of a thousand other nice quiches to make, ingredients that you can add to the quiches above, but I suggest you start experimenting for yourself!
Score: 4 out of 5
Tip: nice for picknick's. Quiches are also very good partyfood, especially a lot of small (different) ones in bright cupcake forms. They are easy to make and everybody just loves them.
Time: 1 hour (15-20 minutes work, 40-45minutes oven-time)1 or 2 eggs
200g grated cheese
garlic
Salt (a little) & pepper
Other ingredients:
Basically you can variate all you want with the other ingredients inside. See some suggestions below.
Heat the oven at 210 degrees Celsius. (410 degrees Fahrenheit)
Defrost the puff pastry. Whisk the eggs and put most of it through the creme fraiche (or whatever alternative you use) in a large bowl, save some whisked egg for later. Finely slice or press the garlic and add to the mixture, add a little salt, some pepper and the cheese.
Spread the butter on the baking mould. Cover the mould with the pastry, letting it hang slightly over the edges.
Put in the other ingredients of your quiche and cover with your cheesy/creamy mixture. Fold the edges in. I sometimes (as in the picture above) like to make a roof of puff pastry, adding a bit more pastry to close up the pie. But you can also choose to bake it without a roof. Spread the little bit of whisked egg over the pastry roof or edges and put in the heated oven for about 40-45 minutes. Let it cool for a picnic or serve hot for a simple family style dinner.
A few of my favourite quiches:
My Basic quiche, super simple but preferred by my husband:
Bacon, leek and mushrooms (I bake the mushrooms with salt &pepper before I put it in, but put the leek and bacon in raw, they cook inside the quiche)
You can keep it in the fridge overnight and eat again the following day. It is also nice when eaten cold, and is also nice without the mushrooms.
Sweet onion & goatcheese quiche
Shallots, goatcheese, honey, thyme. Gently bake the shallots for 15-20 minutes. Add the thyme to the cheesemixture. Devide the shallots and half of the goatcheese over the pastry, add the cheesmixture put the rest of the goatcheese on top and sprinkle some honey over it.
Serve hot or cold, you can keep it overnight in the fridge.
Chicken- Tauge quiche
Chicken, mushrooms, tauge, more garlic. Cut the chicken into pieces and shortly bake them with some salt and pepper. Bake the mushroom with salt and pepper in another pan, add the finely sliced garlic for another minute and put all of it together with the chicken and tauge on the pastry. Add the cheese mixture, put a pastryroof on this one and serve it immediately when it comes out of the oven. The tauge gives a nice fresh bite to this quiche, but when you leave it to cool down and or reheat it, I don't like it any more. So no picnicfood...
I can think of a thousand other nice quiches to make, ingredients that you can add to the quiches above, but I suggest you start experimenting for yourself!
Score: 4 out of 5
Tip: nice for picknick's. Quiches are also very good partyfood, especially a lot of small (different) ones in bright cupcake forms. They are easy to make and everybody just loves them.
Amount of work vs waiting: low
Degree of difficulty: easy-moderate
Ideal for: Picnic, simple family dinner, party
PS, curious what I put in this one? It was my husbands favourite with bacon, leek and mushroom, but I also added a few baked onions.
No comments:
Post a Comment