A few years ago now, I went to the south of France and explored a medieval village there, St. Paul de Vence. There's a little café in the village that makes a delicious tarte a la tomate that was the inspiration for this quiche. The owner of the café gave me a tip when she saw how much I enjoyed my lunch: a light spread of mustard on the pie crust before adding in the rest of the filling gives it a piquancy that makes the dish.
Now let's make us some dinner! Or lunch, because this stays well in the fridge.
Step 1: Make the Crust
I talk about why I put vinegar in the crust, here: http://goo.gl/Xg6I3Q. It's crucial to making it all crumbly and yum! You'll notice in one of the photos that you can see the chunks of butter -- this is what makes it taste good!
Vinegar Pie Crust
- 2 cups flour
- ½ cup shortening
- 1/2 cup butter3 tbsp vinegar
- 2 tbsp cold water
Mix flour, salt, shortening and 2 tbsp. water and 2 tbsp. vinegar together until crumbly. Add in butter and mix until still crumbly and butter is distributed. Add in remaining vinegar to hold it all together. Form into flattened ball, wrap in plastic wrap, and let it rest in the fridge for half an hour or more.
Roll it out on a floured surface, using a floured rolling pin. Roll the dough over the rolling pin to lift it into the pie plate. Cut off any overhanging edges and use them to fill in any empty spaces.
Crimp the pie crust by squishing the edge between one finger on one hand and two fingers on the other hand. Or use a fork to make a decorative edge.
Step 2: Making the Filling
Now, what to put inside the crust? Well, it’s dinner time and I’m hungry, so let’s make a quiche!
- 1 cup milk
- 3 eggs
- 1.5 cups grated cheddar cheese
- 1/2 tbsp. prepared mustard
- Salt and pepper to taste
- Enough tomato slices to cover the bottom of the pie (depends on your tomato size)
- 2 chopped green onions
Spread mustard on the bottom of the pie crust. Add sliced tomatoes to cover mustard. Mix eggs, milk, cheese, chopped green onions, salt, and pepper together and pour over tomatoes. Bake in 400 degree oven until top
is starting to brown and the quiche is set (it’s at least as firm as jello when you touch the centre).
Let cool, slice, and enjoy! Serve with a soupcon of French words, mais oui? Or a side salad. That works too.