it's perfect cold or warm, easy to take to a potluck or a picknick or as a quick lunch, has endless varieties, i just love it!
here i will show you how to make a champigon and leek quiche, but feel free to experiment and try other fillings, some of my other favorites are spinach and gorgonzola, chorizo and bell peppers or cauliflower, brie and curry. but there are so many other great combinations...
i hope you'll enjoy my instructable.
Step 1: You Need:
- 300 g flour
- 125 g butter
- icy cold water
for the filling
- 3 eggs
- 350 ml of cream or sour cream
- cheese, i used one ball of mozarella
- vegetables of your choice, i used 1 leek & 400 g champignons
- spices and herbs, fresh or dried
you also need a quiche form, i have a nice ceramic one, you could also use a pie form, or a spring form, the diameter should be at least 28 cm. if you have smaller forms you could make multiple smaller ones.
Step 2: Making the Dough
the butter has to be cold, so don't take it out of the fridge long before you start the dough.
put the flour in a bowl, add 1 teaspoon of salt and the butter, cut into small dice. now quickly rub the butter into the flour with your fingers until you have a coarse, crumbly mixture.
now slowly! add the water - be careful not to add to much, you will not need a lot, only about 100 ml, just enough so that the dough comes together in a ball. be quick, so that the butter does not start to warm up. wrap the dough in cling film and put it in the fridge for at least 1 hour. the dough will stay good in the fridge for at least one week, so you can also prepare it in advance or make double the amount and save the rest for another quiche or another project.
Step 3: Prepare the Filling and the Vegetables
decide on which vegetalbles you want to use, i made a champignon and leek quiche but you can really use any vegetables you desire, or also add bacon or even some fruit like pear, be creative!
cut the vegetables into pieces and fry them in a little oil or butter until just cooked. i added some white wine to the mushrooms at the end of cooking. add the vegetables to the cream and egg bowl and mix well.
you can also make quiche from frozen spinach, then you can skip the frying and just add the unfrozen drained spinach to the bowl, or if i make quiche from cauliflower or broccoli, i just throw them into boiling water for some minutes instead of frying.
season the mixture to your taste, i put salt, pepper, nutmeg, some paprika and some fresh parsley and rosmary.
preheat the oven to 180-200 degrees.
Step 4: Assemble! Part 1
dust a working surface with some flour and roll out your dough thinly - about 5 mm. have a form for the quiche ready, you don't need to butter the form, the dough will not stick to the form after baking.
to transfer the dough to the form, fold it once in half and then again, transfer the folded dough to the form and unfold it once again. press the dough into the form.
with a fork, pinch holes all over the bottom.
Step 5: Assemble! Part 2
slice the mozarella and put it one the filling. if you use a firmer kind of cheese grating it might be better. soft cheeses like gorgonzola or brie are best mixed with the filling before pouring it onto the dough.
for decorative purposes, i kept some mushrooms from the filling, cut them in slices and used them to decorate the quiche.
trim of excess dough, since the dough will shrink a bit during baking i like to leave about half a centimeter haning over the edge of the form.
if you have leftover dough, you can rewrap it and keep it in the fridge for another project, since it's only flour and butter it will keep for a week to 10 days.
put the quiche in the preheated oven and bake for about half an hour to 45 minutes, until the filling is firm and the cheese and the crust are a golden brown color.
Step 6: Enjoy!
it will also taste great cold, which makes it such an ideal snack- or picknick food.
when you cut the quiche into slices while still fresh it might fall apart a bit, but will tast just as good, if you let it cool completely, it will be easier to cut - but it could be hard to resist to just let it stand there for so long!