Although the dish is considered French, in fact its original was created in medieval Germany. The name quiche comes from the German word küchen meaning “cake”. Initially, the basis of the dish was bread dough. Over time, other cakes also began to be used. Currently, the bottom is most often made of puff pastry. Similar pastries were also eaten in 14th century England. How to make quiche?
What is a quiche?
Quiche is a type of dish that can be made practically “out of nothing”, which is what we have at hand. For dough, all you need is flour and butter, or egg yolk (but not necessarily), and the filling is made of whatever happens: it can be leftover meat from dinner, lightly fried mushrooms with onions, vegetables (eggplant, zucchini, spinach, pepper … .), bacon, etc. Season the filling with herbs and pour over the mass of beaten eggs with cream, then bake. Quiche can be served cold, but the best is hot.
The most famous dish of this type is a classic French dish – quiche lorraine.
Are quiche and tart the same?
Quiche is a salty pie. It consists of shortcrust pastry and vegetable filling flooded with egg-cream mass. Quiche is usually higher than tart.
Tart is a dish prepared both savory and sweet. It consists of a base of shortcrust, French or yeast dough with a suitable filling.
To make a tart or quiche you will need a tin or ceramic cake tin. The round, low form with the characteristic edge folding will be suitable for grating, and the deep round plate will work for quiche.
How to prepare a quiche?
Prepare 135 g butter, 250 g flour, a flat teaspoon of baking powder, salt. Dice the butter and knead with flour, baking powder, 1/2 teaspoon of salt and 3-4 tablespoons of cold water into a smooth dough. We line it with the form for quiche (26 cm in diameter), forming the edge. Puncture the dough with a fork several times and put in the fridge for a minimum of 1 hour. Take the cake out of the fridge, grease the form and put the dough on it. Puncture the entire surface with a fork. Put the dough in the oven preheated to 190 degrees C. Bake for 20 minutes until it turns golden brown.
Stuffing
Various types of young vegetables (carrots, parsley, leeks, broccoli, cauliflower, potatoes) selected, peeled, washed and blanched (i.e. briefly boil in salted boiling water). Onions, garlic, zucchini, spinach are also suitable – we suggest to stew it for a while in olive oil. Add to this fresh herbs, such as thyme, rosemary, savory, sage, dill, parsley, tarragon, oregano (but not necessarily everything at once!). There can be too many vegetables, the quantity should be chosen so that everything fits on the cake tin and the sauce does not spill.
Beat eggs with cream, add chopped parsley and thyme. A mass of spices with a pinch of salt and pepper.
Put the stuffing on the baked cake and pour over the egg mass, put in the oven for 20 minutes, until the stuffing is cut and golden. Quiche can be served both hot and cold.
