Was it in the eighties that quiche were in vogue? I can’t pin-point the exact date, but I remember everybody being enthralled with quiches, and a slogan “real men don’t eat quiche”; or was it real men eat quiche? Anyway, now it seems we are back into depriving oneself of certain types of food, depending on what they contain, be it gluten or starch or carb or whatever. Has the world gotten complicated or what?
Quiches are wonderful if made properly and so versatile. I am starting this post with a mushroom and zucchini quiche (I think I even snuck some salmon bits at the bottom). I figured if one is going to go through the trouble of making the crust, might as well make several and freeze them. So the next quiche is with broccoli and cauliflower.
CRUST: one large 10 to 12″ quiche
- 2 1/2 cups AP flour
- 1 tsp salt
- 1/2 tsp baking powder
- 12 tablespoons unsalted butter, cut into 1/2″ cubes
- 1 large egg
- 1 tsp lemon juice
1. Place the flour, salt and baking powder in the bowl of a food processor or mixer. Run the machine 30 seconds. Now add the butter and run the machine until the mixture looks sandy. Add the egg, then the lemon juice. The dough should be lumpy; transfer to a counter, and with firm gestures of your palm or knuckle, shape it into a firm and moist dough. Cover in wrap and place in the fridge for 30 minutes to one hour (or longer).
2. Prepare the filling. For the mushroom and zucchini quiche or the broccoli and cauliflower, boil or steam the veggies (except the mushrooms, they need to be sliced and pan-fried gently in a bit of oil or butter) for 3 minutes or so until tender. Drain and cool then cut into small slices or pieces or florets. Set aside and prepare the custard. Mix all the custard ingredients and set aside. Prebake the quiche: Roll out the dough into a greased and floured pie pan. Roll out the dough on the counter between two sheets of wax paper and gently flip over onto the pan. Set in place and prick all over. Cover with plastic and let the crust firm up in the fridge for 30 minutes. Line with foil and at least 2 cups of assorted beans or beach pebbles. Bake in a preheated 375F oven for 30 minutes, removing the beans after 20 minutes to continue baking the entire crust till light golden. Fill first with the veggies, then the custard and continue baking for about 30 minutes or until set. Serve.
- 6 eggs, slightly beaten with a whisk
- salt, a dash of nutmeg or pepper
- 1 1/2 cup of whipping cream or whole milk
- 2 cups of shredded cheese, such as mozzarella
Veggies: 1/4 head of cauliflower and 1 bunch of broccoli, florets only *use the stalks for a soup or 2 cups of sliced zucchinis and 1 basket of mushrooms sliced and cooked in 2 tablespoons of oil or butter.
The Lebanese mountains in the Spring.
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