The French quiche is one of the most famous savory dishes in European cuisine, distinguished by its crumbly texture and rich, creamy filling. This recipe is easy to make at home with simple ingredients, and can be served as breakfast, lunch, or a quick dinner, with the fillings varied to taste.
اضافة اعلان
INGREDIENTS
• 1.3 cups all-purpose flour (dough)
• 100 grams cold butter, cubed (dough)
• 1 egg (dough, optional for extra cohesion)
• 2.5 tablespoons cold water (dough, 2 to 3 tbsp)
• 0.1 teaspoons salt (dough)
• 4 large eggs (filling)
• 1 cups cooking cream
• 1 cups whole milk
• 1 cups shredded cheddar or mozzarella cheese
• 1 cups fresh broccoli, diced
• 1 sweet bell pepper, diced small
• 1 cups sliced mushrooms
• 1 small onion, chopped
• 1 cups cherry tomatoes, halved
• 1 tablespoons olive oil
• 0.5 teaspoons salt (filling)
• 0.3 teaspoons black pepper (filling)
STEPS
1. Mix flour and salt: In a deep bowl, mix the flour (1.3 cups all-purpose flour (dough)) with the pinch of salt (0.1 teaspoons salt (dough)) well.
2. Rub in the butter: Add the cold butter (100 grams cold butter, cubed (dough)) and start rubbing it into the flour with your fingertips until the mixture looks like breadcrumbs.
3. Add the egg: Add the egg (1 egg (dough, optional for extra cohesion)) if using it, and mix gently.
4. Add cold water: Gradually add the cold water (2.5 tablespoons cold water (dough, 2 to 3 tbsp)) until a firm dough forms, without overkneading.
5. Chill the dough: Shape the dough into a ball and wrap it in plastic wrap, then place it in the refrigerator for 30 minutes to rest before using.
6. Partially bake the crust: Roll out the dough and place it in the quiche pan, then partially bake (blind bake) it at 190°C (375°F), then set it aside.
7. Sauté the vegetables: In a pan, sauté the onion (1 small onion, chopped), mushrooms (1 cups sliced mushrooms), and pepper (1 sweet bell pepper, diced small) in the olive oil (1 tablespoons olive oil) until any water evaporates, then let cool.
8. Make the custard: In a bowl, whisk the eggs (4 large eggs (filling)) with the cream (1 cups cooking cream) and milk (1 cups whole milk) well, then add the cheese (1 cups shredded cheddar or mozzarella cheese) directly to the liquid mixture and mix.
9. Combine and season: Add the cooled vegetables along with the broccoli (1 cups fresh broccoli, diced), and season with salt (0.5 teaspoons salt (filling)) and pepper (0.3 teaspoons black pepper (filling)).
10. Fill the crust: Pour the filling over the partially baked crust.
11. Add the tomatoes: Distribute the cherry tomatoes (1 cups cherry tomatoes, halved) over the top and press them lightly into the mixture.
12. Bake: Bake for 35 to 40 minutes, until the quiche sets and the top turns golden.
13. Rest and serve: Let it rest for 10 minutes before slicing.
