For me, spring started in beautiful Paris this year. Despite all my traveling, I have never been to Paris before. Friends were telling me so much about this vibrant European metropole, they gave me advice where to go and what to see, and of course, in the end I made my own discoveries. Paris was my personal re-start after a break up and somhow it felt like an awakening of all my senses.
Truly, Paris was the best thing that could happen to me at that point – it gave me so much strength and positive energy as I walked down the beautiful streets with its distinct charm. I saw so many wonderful restaurants, cafés, bars, boulangeries, cute little stores and food markets full of wonderful delicacies and gourmet bites. And yes, I had the best food and wine ever and truly great company!
Hm, but why am thinking of spring now when it is cold and the fall is almost over? Well, a little souvenir brought back from Paris was the inspiration to do some quiche again. Quiche is perfect for any season – be it spring, summer, fall or winter. It always is a winner!
For week nights, I love to do ‘quick quiche’, admitting herewith that I do a bit of cheating, otherwise it would not be ‘quick’. So, I simply replace shortcrust pastry by bought puff pastry and believe me, also this version tastes fab and together with mixed green salad it makes a wonderful and healthy dinner. The principal is very easy: mix and bake!
Meaning, place the puff pastry in your quiche form(s) so the bottom and sides of the form are covered, top the pastry with your filling and bake for about 30-40 minutes (or until all is baked through) at about 180°C.
Quiche with goat cheese and spinach
Basic filling – for one big or two small quiches:
- 100 gr cheese (e.g. Gruyère or any other hard cheese of your choice) – grounded
- 100 gr fresh greens (spinach, mangold, peas, leek etc.)
- 100 gr bacon, ham or pancetta – optional
- 180 ml cream or milk
- 4 eggs
- 1 clove garlic – sliced or crushed
- Fresh herbs
- Salt & pepper – freshly grounded
1// Whisk cream/milk with eggs, garlic, pepper and herbs to combine and add cheese together with the greens of your choice. You can use any other seasonal vegetables you like as well as any other cheese such as feta cheese or goat cheese.
2// Place the pastry into your forms and pour the filling inside. Finally, add salt (only, if needed!), top with ham, wallnuts or any other topping you prefer and bake.
Luxury is, when I have time to prepare real shortcrust pastry. In case, you also have time to do the real quiche with shortcrust pastry, here is how I do it:
Shortcrust pastry:
- 200 gr plain flour
- 100 gr butter
- 3-4 tbsp milk
- Salt – a pinch
1// Process all ingredients in a food processor until a smooth dough evolves. Place the dough into a plastic wrap and let it rest in the fridge for at least 30 minutes.
2// Roll out the cold dough on a lightly floured surface and place the thin dough (3 mm) into your quiche form(s) so it covers the bottom as well the sides of the form. Pinch the bottom with a fork and spread with baking weights so the dough is nice and even.
3// Preheat the oven at 180° C and ‘blind bake’ the dough for about 10 minutes. Take away the baking weights and bake for another 5 minutes.
4// Pour in the filling and bake at 160°C for 30-45 minutes (depending on your mix) or until the filling starts to turn golden brown.
And, I always make sure to have a balance between the veggie portion, the cheese and the salty part such as bacon, ham or pancetta. Cheese can be quite salty, so be careful with any addtional salt. Mostly, I prefer the quiche in veggie version and don’t add any bacon. But in the end, it’s always up to you what you like or what you want to use from the fridge. Here starts your creativity… So go for it!
SMALL KITCHEN . FAB CREATIONS 