The quiches were the absolute stars of the Sunday party. I made them the
day night before, without having a specific idea about how they should turn out. I just got creative and used the ingredients I liked in a random way. I made three quiches: one with prosciutto, hard cheese and spring onions, one with chicken fillet, hard cheese and red bell pepper and one with 2 kinds of cheese, mushrooms, bell pepper and spring onion.
I made the crust after one of Jamie Oliver's recipes (the original
here), with just three ingredients:
- 300g white flour;
- 150g unsalted butter,
- 90-120 ml cold water.
(I tripled the quantities, to get 3 tarts.)
Place the flour in a bowl, add the cold butter, diced and mix with your fingertips until you get a sandy mixture. Add about 100 ml cold water (add it slowly, as you might need a little bit less or a little bit more water, depending on the flour), until you get a firm dough. Form a ball,cover it with cling film and leave it in the fridge for about 30 minutes (I made 3 balls of dough, for the 3 tarts).
Meanwhile, prepare the toppings. You can choose virtually any combination of meat, cheese, vegetables. I used 3 combinations and the quantities I used were inspired by another one of Jamie Oliver's recipes (the original
here).
Prosciutto and hard cheese quiche
Ingredients:
- 200g prosciutto;
- 200g hard (yellow) cow cheese, grated;
- 2 spring onions, finely sliced;
- 2 whole eggs;
- 2 egg yolks;
- 250 ml cow's milk;
- 250 ml sour cream;
- a pinch of nutmeg.
Method: Take the dough out of the fridge and roll it out on a flat surface (little floured) until you get a shape and a size similar to the tart tin. Place it over the tin (lightly buttered) and press with the fingers to make sure it covers the whole surface and the sides. Cut the excess dough that hangs out from the tin, using a sharp knife. Place the tin back in the fridge for 30-40 minutes.
Remove the tart tin from the fridge, pierce it a few times with a fork (so that it wouldn't form air bubbles underneath) and place in the oven. Bake at 190 Celsius until the dough becomes golden (about 20 minutes).
Remove from the oven, let cool for a few minutes and add the toppings - prosciutto, grated cheese and spring onions.
Mix well the eggs, egg yolks, cream, milk and nutmeg and pour the resulting liquid carefully over the tart. Place back in the oven for 30-40 more minutes or until the top becomes golden brown.
Once completely baked, remove the tart from the oven and let it cool in the tin. When it's cooled you can remove it from the tin and place it on a platter.
Quiche with chicken breast, hard cheese and red bell pepper
Ingredients:
- 200g chicken breast / chicken fillet, roasted or boiled;
- 200g hard (yellow) cow cheese, grated;
- half of a red bell pepper, finely chopped;
- 2 eggs;
- 2 egg yolks;
- 250 ml cow's milk;
- 250 ml sour cream;
- a pinch of nutmeg.
Method: Remove a ball of dough from the fridge, roll it out on a flat surface (little floured) until you get a shape and a size similar to the tart tin. Place it over the tin (lightly buttered) and press with the fingers to make sure it covers the whole surface and the sides. Cut the excess dough that hangs out from the tin, using a sharp knife. Place the tin back in the fridge for 30-40 minutes.
Remove the tart tin from the fridge, pierce it a few times with a fork (so that it wouldn't form air bubbles underneath) and place in the oven. Bake at 190 Celsius until the dough becomes golden (about 20 minutes).
Remove from the oven, let cool for a few minutes and add the toppings - chicken, grated cheese and bell pepper pieces.
Mix well the eggs, egg yolks, cream, milk and nutmeg and pour the resulting liquid carefully over the tart. Place back in the oven for 30-40 more minutes or until the top becomes golden brown.
Once completely baked, remove the tart from the oven and let it cool in the tin. When it's cooled you can remove it from the tin and place it on a platter.
Vegetarian quiche, with 2 types of cheese, mushrooms, red bell pepper and spring onions
Ingredients:
- 200g fresh cow's cheese (or any other cheese you like);
-200g hard (yellow) cow's cheese, grated;
- 5-6 champignon mushrooms;
- 1/2 red bell pepper, finely chopped;
- 2 spring onions, finely sliced.
- 2 eggs;
- 2 egg yolks;
- 250 ml cow's milk;
- 250 ml sour cream;
- a pinch of nutmeg.
Method: Take the dough out of the fridge and roll it out on a flat surface (little floured) until you get a shape and a size similar to the tart tin. Place it over the tin (lightly buttered) and press with the fingers to make sure it covers the whole surface and the sides. Cut the excess dough that hangs out from the tin, using a sharp knife. Place the tin back in the fridge for 30-40 minutes.
Remove the tart tin from the fridge, pierce it a few times with a fork (so that it wouldn't form air bubbles underneath) and place in the oven. Bake at 190 Celsius until the dough becomes golden (about 20 minutes).
Remove from the oven, let cool for a few minutes and add the toppings - the twi kinds of cheese and the vegetables.
Mix well the eggs, egg yolks, cream, milk and nutmeg and pour the resulting liquid carefully over the tart. Place back in the oven for 30-40 more minutes or until the top becomes golden brown.
Once completely baked, remove the tart from the oven and let it cool in the tin. When it's cooled you can remove it from the tin and place it on a platter.
Enjoy!
Photo credits: Tamara Boskovic Dereta (
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