Late Night Quiche

Today I left work around 7pm and faced the battering cold that swept across my face in making my way to the Metro. It takes approximately 40 minutes to an hour to get home by metro alone and boy was I hungry by the time I made it through my front door! I wanted to make something quick and easy so I whipped up my favorite quiche with a side of salad. This made enough for tonights dinner and tomorrows lunch! I hope you enjoy it as much as I did.

Dried Tomatoe Quiche and Green Leafy Salad with Basalmic Vinagarette 

Ingredients for flaky butter pie crust:

1 1/2 cup of all purpose flour

1/4 teaspoon of salt

125 grams of unsalted butter chilled

3 tablespoons of ice cold water

Note: When making pie crust always ensure that hands are cold, this can be achieved by keeping a glass of ice water near you and periodically gripping it to readjust the temperature of your hand. This tip was given to me by a culinary specialist at my previous occupation.

Ingredients for filling:

1 cup of heavy cream ( or fresh cream 15% m.g)

2 whole eggs chilled

2 egg yolks chilled

1 pinch of salt

1 pinch of black pepper

1 pinch of ground nutmeg

1 Tablespoon of Herbs de Provence (this is a mixture of rosemary, dried savory, oregano, and thyme)

3/4 cup of Swiss, Gruyère, or Emmental cheese (choose your preference)

2 whole fresh tomatoes

Preparation of the pie crust:

In a large mixing bowl combine chilled flour, salt, and butter; Add 1 Tablespoon of water until mixture forms together into a well formed ball.( I prefer using my hands when handling the dough, but please feel free to use a pastry cutter, fork and knife, or any electronic mixer that you see fit). Wrap dough in plastic and let chill in the refrigerator for 30 minutes until ready to handle. Rolle out into a quiche or pie pan. Place a heavy flat surface on top of dough to decrease rising. Let bake in oven at 175°C/350°F for five to 10 minutes until slightly golden and add filling.

Preparation of the filling:

In another large mixing bowl combine heavy cream, eggs, salt, pepper, nutmeg, and Herbes de Provence until mixture is creamy. Sprinkle in your choice of cheese (I prefer Emmental since its relatively easy to find in Paris, it is very similar to Swiss cheese). Pour the mixture onto the prepared pie crust. Thinly slice the tomatoes and place on top of the mixture. Sprinkle extra Herbes de Provence on top of quiche for garnish. Let bake in oven for 35 minutes or until edges have slightly browned and the center is solid. (By solid I do not mean hard, rather the consistency is not in its liquid form when moved).

Salad:

1 pack of green leafy salad

1 Tablespoon of Balsamic Vinaigrette

1/2 teaspoon of Dijon Mustard

1 Tablespoon of Olive Oil

1 Pinch of Salt

1 Pinch of Pepper

Combine vinaigrette, Dijon mustard, olive oil, salt and paper in bowl. Toss with salad. Feel free to add sliced tomatoes, onions, or and shallots for a nice full richness.

 

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