This is a basic recipe for quiche. "Quiche is a savory dish consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food." Here, I will show you how to make a shrimp quiche (quiche aux crevettes) but you can substitute shrimp for chicken, tuna, cured meat, or vegetables.
A. The crust:
Ingredients:
300 grams flour (2 cups and 1/2)
100 grams of cold butter or shortening
1 teaspoon baking powder
1 teaspoon of salt
Water or milk (depends on your flour)
Method:
1. In a food processor , put your flour, salt, baking powder and cold butter cut into cubes *as shown in picture #1.
2. Pulse the mix until you get grainy texture picture #2 (can also be done with a fork in a bowl).
3. Add water gradually while pulsing. Be careful not to add too much water! Once the dough brings itself together stop adding water. picture #3
4. Cover your dough and let it rest. picture #4
B. Quiche:
Ingredients:
2 eggs
4 Kiri cubes or any type of cream cheese
1/2 cup of parsley (substitution: Spinach)
200 grams shrimp
100 grams grated cheese (Options: Gruyere, Emmental, Kashkaval, Mozzarella, or Cheddar)
1 small potato boiled and cut into small cubes
1 small onion
1 teaspoon of butter or vegetable oil
1/2 teaspoon of turmeric
Salt and pepper to taste
Method:
1. In a pan, put your butter or oil and add your onion chopped into small dices. Once pale, add your shrimp, salt, pepper and turmeric then cook for about 3 mins. Last, add you parsley and turn the heat off. (pictures # 1, 2)
2. In a bowl add the shrimp mix to the rest of your ingredients: eggs, cheese (cream and grated), cooked potato and salt. Mix well.
C. The Assembly:
1. Roll out your dough on a floured surface and then gently put it onto your tart pan as shown in picture #1.
2. Add your quiche mix on top and make it flat. picture #2
3. Put your quiche in a preheated 180C oven (middle rack) and cook it for 30 to 35 mins or until the crust is golden and the quiche is firm. Serve it warm. :)
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