Mediterranean quiche
It had been a while since I made quiche, and as it's π-day today and a quiche is a kind of pie, I figured it was time to remedy that. So, our dinner today consisted of a lovely quiche filled with mushrooms, onions, bell peppers, goat's cheese and pine kernels, served with some salad.
Here's the recipe:
Ingredients:
For the dough:
For the filling:
Method:
First, make the dough. Put the quark in a bowl and add two tablespoons of oil to it. Stir well. Also add in a bit of salt. When that's well mixed, stir in the flour, and knead the whole thing into a ball. Wrap in plastic and put in the fridge for a while (about 15 minutes; I don't time this though, I just put it in the fridge and continue with the rest of the preparations and take it out again when I get to that point).
Next, slice the mushrooms and the garlic. Heat a little oil and put the mushrooms and garlic in. Fry until the mushrooms start sweating. Add a tablespoon each of soy sauce and balsamic vinegar, as
well as a bit of thyme. Keep frying/cooking until there is no more liquid in the pan. Take the pan off the heat.
Preheat the oven to 200 (electric oven) to 225 (gas oven) degrees.
Slice the (peeled) onions into thin rings, and the bell pepper into thin strips. Beat the eggs with the milk. Add a little salt and pepper, a few drops of soy sauce and tabasco, and some basil and oregano to the eggs. Rub the inside of a quiche dish with a little oil.
Take the ball of dough and turn it into something large and flat. Sometimes I use a rolling pin to do so, sometimes I just use my hands. Line the quiche dish with the dough. Then, add the fillings: First,
spread the mushrooms on the bottom. Put the onion rings on top, and then the bell pepper strips on top of that. Slice, crumble or grate the cheese and divide it over the top, and sprinkle the pine kernels on top of that. Give the egg mix a quick final beating and carefully pour it over the fillings in the dish.
Place the quiche in the oven and bake for 25 to 30 minutes, until the egg starts puffing up a bit. It has to set in the middle. Tastes great hot or cold. Serve with a simple green salad.
Here's some pictures:
Here's the recipe:
Ingredients:
For the dough:
- 250 grams quark (I used low-fat)
- 250 grams flour (I used wholewheat)
- 2 tablespoons of oil (I used olive)
- A bit of salt
For the filling:
- 150 grams of mushrooms (I used chestnut)
- 2 cloves of garlic
- 2 smallish red onions
- Half a red bell pepper
- A good handful of pine kernels
- 100 to 150 grams of goats cheese
- 4 eggs
- 150 ml milk or cream
- Oil
- Balsamic vinegar
- Soy sauce (not the sweet kind; I used Japanese)
- Tabasco sauce(I used green)
- Thyme
- Oregano
- Basil
- Salt
- Pepper
Method:
First, make the dough. Put the quark in a bowl and add two tablespoons of oil to it. Stir well. Also add in a bit of salt. When that's well mixed, stir in the flour, and knead the whole thing into a ball. Wrap in plastic and put in the fridge for a while (about 15 minutes; I don't time this though, I just put it in the fridge and continue with the rest of the preparations and take it out again when I get to that point).
Next, slice the mushrooms and the garlic. Heat a little oil and put the mushrooms and garlic in. Fry until the mushrooms start sweating. Add a tablespoon each of soy sauce and balsamic vinegar, as
well as a bit of thyme. Keep frying/cooking until there is no more liquid in the pan. Take the pan off the heat.
Preheat the oven to 200 (electric oven) to 225 (gas oven) degrees.
Slice the (peeled) onions into thin rings, and the bell pepper into thin strips. Beat the eggs with the milk. Add a little salt and pepper, a few drops of soy sauce and tabasco, and some basil and oregano to the eggs. Rub the inside of a quiche dish with a little oil.
Take the ball of dough and turn it into something large and flat. Sometimes I use a rolling pin to do so, sometimes I just use my hands. Line the quiche dish with the dough. Then, add the fillings: First,
spread the mushrooms on the bottom. Put the onion rings on top, and then the bell pepper strips on top of that. Slice, crumble or grate the cheese and divide it over the top, and sprinkle the pine kernels on top of that. Give the egg mix a quick final beating and carefully pour it over the fillings in the dish.
Place the quiche in the oven and bake for 25 to 30 minutes, until the egg starts puffing up a bit. It has to set in the middle. Tastes great hot or cold. Serve with a simple green salad.
Here's some pictures: