If in Spain we do not miss the opportunity to taste our beloved potato omelette, in France its equivalent would be the quiche. Although it is not necessary to have been born in the Gallic country to know how to appreciate it. It is a wild card dish, easy and convenient to prepare, that the same solves a dinner, that an aperitif or takes on an excursion. The most famous is the lorraine but these savory tarts admit all kinds of ingredients.
First we will prepare the shortcrust pastry by mixing the flour and a pinch of salt with the butter (very cold) cut into small cubes. We use the tips of the fingers to mix, avoiding giving heat. This is very important: you have to touch the dough just and necessary, without going over.
When the mixture resembles a set of crumbs, we will add the very cold water. With the help of the edge of a knife, we will later add the water to the rest of the previous ingredients, and we will finish working it with our hands. We stop when the dough obtains a homogeneous appearance and texture.adding more water if necessary.
Now wrap it in plastic wrap and store it in the fridge for 30 minutes. Then we will spread it with a roller on a sheet of parchment paper. Flour the rolling pin to prevent the dough from sticking.. We will transfer the dough to a 14 cm diameter oven mold, covering the base and sides well and reserve.
Round Tart Quiche Pan, BKJJ 2 pieces 14 cm Round Quiche Pan, Round Tart Quiche Pan, Delicious Quiche Pan with Removable Base – Non-Stick Coating
For the filling, peel and chop the onion. Heat a little extra virgin olive oil in a frying pan and we will poach until it is tender. Then remove and brown the zucchini, cut into discs, on both sides. We will use oil as needed. Then we beat the eggs and mix them with the yogurt, the cream and a pinch of pepper.
Finally, we assemble the quiche covering the base with the poached onion. We will make layers with the zucchini, the Parmesan cheese and the egg mixture. We will finish with a layer of Parmesan cheese. We will place the quiche in the lower part of the oven and cook at 200 ºC with heat only below, for 25-30 minutes or until top is lightly browned.
Marble kitchen roller and acacia support
We can serve it as the main course of a meal or as a light lunch or dinner, if we accompany it with a salad. You will see that it is delicious freshly made or rested after a few hours.
Spinach and Feta Quiche
The combination of flavors and the simplicity to prepare it They make the spinach and feta cheese quiche a recipe. Since it’s made with puff pastry, it’s usually more convenient to buy it ready-made. Although we have already seen how to make it at home. It is preferably eaten hot or, if preferred, a little warm. It can also be accompanied with a green leafy salad.
Ham And Cheese Quiche
The simplicity of the ingredients is the key to the success of this ham and cheese quiche. And it is that this binomial of ingredients works wonderfully. It should be left to rest for a few minutes before serving, this way we will prevent the dough from falling apart when cutting it and we will, incidentally, allow the flavors to settle.
Photos | Unsplash and Direct to the palate
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