Quiche is a dish from French cuisine. It is made from shortcrust pastry and has a filling consisting mainly of eggs, milk or cream, cheese, meat, vegetables or fish.
I make quiche often. It’s fast and you can really fill it with anything.
In the summer there are a lot of vegetables that can be used. It is not necessary to add meat or fish to the quiche, vegetables by themselves also work very well.
Quiche can be served both hot and cold. It is sensational as a snack served at parties but you can also serve it to your guests on a barbecue or a name-day 🙂
Ingredients for cheese quiche.
- 1 teaspoon of caraway seeds
- 250 g of plain flour
- 100 g of margarine
- 3/4 teaspoon of salt
- 1 egg
- 2 tablespoons of cold water
- In addition: margarine to grease the tin, baking paper and seeds e.g. peas for weighting a pastry.
- 250 g green asparagus
- 300 g of sour cream
- 120 g Ementaler cheese
- a pinch of pepper
- 1/2 teaspoon of salt
- 1 tablespoon of lemon juice
How to make quiche with asparagus.
Pastry: Sift the flour into the bowl, add diced margarine, cumin and salt. The margarine should have room temperature. Using your fingers, knead the flour with the margarine then add an egg and water until they are completely mixed. Put the finished pastry in the fridge for 30 minutes. After removing it from the fridge, roll out the pastry and place it in a quiche baking tray. Pick the bottom of the pastry with a fork then place baking paper on the top and pour pea seeds to weigh down the pastry. Bake it in an oven preheated to 180 degrees Celsius for 20 minutes.
Filling: while the pastry is being baked, you can prepare the filling. Mix grated cheese, beaten eggs, cream, pepper, salt, lemon juice and small asparagus pieces in a bowl.
Once the pastry is half-baked (so after 20 minutes), take it out it from the oven. Remove the baking paper and pea seeds and pour the filling onto the pastry. Put it back in the oven and continue baking for another 50 minutes.
The baked quiche should be cooled down before serving.
Good to know when making a quiche.
The baking tin I used was ceramic and had a diameter of 25 centimetres. I greased it gently with margarine.
The bottom half of the asparagus is usually thicker. A good way to select the right part of the asparagus is to bend it until it brakes. The bottom half can then be thrown out as you only use the upper half.
Do you like vegetables? If yes, then try our recipe for Stuffed mushrooms.