Quiche is a tart of German or French origin, (find at the end of the recipe, an interesting history about this tart), which consists of a small piece of bread and butter and a layer of eggs filled with cream. These are the basics of any quiche, besides these, the following are different:
leeks, salmon, spinach, cheeses, bacon, mushrooms just about any food combination you like. You can also try this Quiche recipe with ham and cheese filling.
A simple and good way to make quiche dough
Today’s quiche recipe is with salmon and goat cheese. If you don’t like the strong taste of goat cheese, you can replace it with feta, telemea or any other hard cheese.
But let’s get down to business!
Ingredients for a tart crust
- 400 g flour
- 200 g of butter
- 5-6 tablespoons cold water
- 1 egg yolk
Eat for the filling
- 200 grams of smoked salmon
- 200 ml of liquid cream
- 150 grams of goat meat
- 3 beds
- 1 white egg
- 1 piece of leek
How to prepare a crust for a tart or quiche
Quiche dough is prepared using the “blind” baking method. It is an easy way to cook the dough in a certain way so that the dough does not become wet when the filling is added.
It is very important for this dough that the ingredients are very cold, i.e. butter and cold water, maybe with ice.
1. In one part of fat, butter or lard, add two flours.
Quickly mix the cold butter with the flour, egg yolk and salt. Add one tablespoon of cold water at a time and mix it by hand until a dough forms
Sand. Don’t stop mixing the flour so you don’t leave the gluten in the flour. Tart flour is not stretchy flour.
2. Make a ball from the obtained dough, cover it with food foil and refrigerate for 30 minutes.
3. Dust the work surface with flour, remove the dough from the refrigerator and roll it out with a rolling pin to a thickness of 1 centimeter.
4. Spread the dough in the tart pan, reduce the edges and put it back in the fridge for 15 minutes.
5. Heat the oven to 180 degrees
6. Remove the tray from the refrigerator. Spread a sheet of parchment paper over the dough and place the beans on top of the dough. This process inhibits growth
the flour. Personally, I don’t use a fork to measure the dough because the sauce can come out of the filling, the weight from the beans is enough.
7. Place the tray in the oven for 20 minutes.
How to prepare tart filling
1. Finely chop the leeks and fry them in a pan with a little oil
2. In a large bowl, beat the eggs with the liquid cream and a little salt. Watch out for too much salt, cheese is salty
3. Put in the cooking tart, first a layer of leek, then a layer of salmon and finally put the cheese in pieces.
4. Pour the egg and cream mixture over the formed layers
5. Put the tart in the oven at 200 degrees for 30 minutes or until it forms a golden crust.
6. Remove from oven and let cool for 10 minutes before serving.
What is Quiche? History of Quiche:
Quiche is a popular pastry in French cuisine. It was considered the food of the poor, filled with whatever they had in their pantry.
Quiche appeared in the 16th century. It is served as an aperitif and salad, hot or at room temperature. The French don’t serve it for breakfast, but Americans eat it with every meal of the day.
Quiche is a cream-filled egg tart, and tart crusts have evolved from yeast-risen dough to shortcrust pastry. The preparation of delicious and tasty dishes with eggs, cheese and spices in a special way started in ancient times.
Food historians say that the modern style of quiche originated in France.
In ancient times, the region of Lorraine was known as belonging to the German kingdom. The Lorraine region has been the center of conflict for centuries
French and German. Therefore, it is difficult to say exactly which country the quiche is.
In this sense, there is a division of plates:
– Quiche Lorraine (French style)
– Quiche Alsace (German style).
The name Quiche was first recorded
However, many food historians claim that the origin of quiche is German. The French word “quiche” most likely comes from the German “Kuchen”, which means cake.
The cake itself stands out because of the delicacy and skill of German cooks. They didn’t want to throw away the flour that was left in the bread, so they used it to make the top of the bread. The filling is ham, eggs and cream. This is the first Lothringer Kuchen.
This type of bread is popular with the French. They just use puff pastry instead of bread flour. They called it Quiche Lorrainé in their own way. It is a cake based on dough and a filling of eggs, cottage cheese and smoked bacon (gruyere cheese added later), baked in a round shape with a wavy surface.
The first recorded mention of Lorraine quiche is in the book of Philippe de Rarecourt in 1586. He was maître to Duke Charles III of Lorraine, who was a master of the dish. The composition of this Lorraine bread is similar to that of the Neapolitan pizza or the tarte flambée famous in Belgium and Alsace. The quiche is made from a rolling yeast dough and filled with a mixture of sour cream, beaten eggs and bacon.
The King of Poland, Stanislaus Leszczynski, who ruled Lorraine until 1766, knew quiche Lorraine. It is thought that it was his courtier Vincent de la Chapelle who gave the famous quiche this style. He replaced the normal yeast dough with shortcrust pastry. Later, Lorraine became part of the kingdom of France and added quiche to the French cuisine list.
Quiche gradually spread in Europe at the end of the 19th century. Different types of pastries appeared: with blue cheese, vegetables and salmon, and mushrooms, with only vegetables, ham, chicken, fish , even seafood, etc.
German – with onions and bacon, but without cheese;
Swiss – with sour cream and Gruyere cheese;
Mediterranean – with tomatoes, aubergines and herbs.
Today there are many recipes. For example, quiche with broccoli and asparagus, with mussels, corn and leek, with mushrooms, spinach and beans.