Competing with pizzas, cocas and empanadas, savory tarts are a versatile wild card that can be used all year round, especially appetizing in times of good weather. French-style quiches are the best known around the world, with their base of shortcrust pastry that also admits puff pastry, and a filling that admits all kinds of ingredients.
To the mixture of egg, cream and/or milk and cheeses we can add the typical cooked, roasted or cured ham, the tasty pancetta or bacon and other sausages, or opt for lighter versions with vegetables, without forgetting the seafood options .
In large format to share in portions or also baked in mini molds, to present even in snack bites, we love recovering our quiche recipes for the summer aperitif on the terrace, indoors at home with the air conditioning – whoever can – or in the shade at an outdoor picnic. They can complement barbecues or take on excursions, and they will also manage an informal dinner.
Ham And Cheese Quiche
Ingredients. 1 sheet of shortcrust pastry, 4 M eggs, 200 ml of liquid cooking cream, 200 g of grated cheddar, gouda or similar cheese, 150 g of diced cooked ham or similar, black pepper and salt.
Elaboration. Spread the dough on a 22 cm diameter springform pan, pressing lightly so that the ribbed edge is marked. We remove the excess. Cover with parchment paper and baking weight and bake at 180ºC for 20 minutes, placing the mold at the bottom. In a large bowl, beat the eggs, add the liquid cream and stir until a homogeneous mixture is obtained. Season lightly, being careful not to overdo it. When the base of the quiche is ready, we take it out of the oven and remove the baking weight. Bring to temperature before filling with the ham and cheese and drizzle with the egg and cream mixture. Spread over the entire surface and bake again at 180ºC for about 30 minutes or until the surface is golden brown.
Full recipe | Ham And Cheese Quiche
French Quiche Lorraine
Ingredients. 1 sheet of refrigerated shortcrust pastry, 200 g of diced Iberian bacon, 100 ml of milk, 100 ml of whipping or cooking liquid cream, 4 medium-sized eggs, 1 pinch of nutmeg, salt and ground white pepper.
Elaboration. Preheat the oven to 180ºC with heat up and down. Spread the dough in a cake pan and prick with a fork. Place a piece of baking paper on top of the dough and put rice or some dried chickpeas on top. We bake 10 minutes. Sauté the bacon in a pan. We reserve once it is golden. In a bowl, mix the beaten eggs, milk, liquid cream, nutmeg and season with salt and pepper. Spread the pieces of bacon over the precooked dough and pour the liquid dough on top. Bake again for 30 minutes.
Full recipe | quiche Lorraine
Broccoli and blue cheese quiche
Ingredients. : 200 g of wheat flour, 100 g of butter, 60-70 g of egg white, 100 g of broccoli, 100 g of blue cheese, 50 g of grated cheese, 3 eggs, 150 ml of liquid cream, oil of extra virgin olive oil, salt and ground black pepper.
Elaboration. Make a volcano with the flour and add a pinch of salt and very cold diced butter. We work with the fingertips until no pieces of butter are noticeable. We make a hole in the center and add the egg white, from which we will have separated a tablespoon. We mix until we get a homogeneous mass, without going overboard with the kneading. Wrap in plastic wrap and refrigerate for 30 minutes. Remove from the fridge and spread it out with a rolling pin. We cover the base and sides of the mold with it, remove the excess, prick the base and bake (covered with parchment paper and dry legumes that act as weight) for 20 minutes at 180ºC. We remove the legumes and brush it while hot with the egg white reserved for waterproofing. Separate the florets from the broccoli with a sharp knife, making sure they are the same size. We clean the trunk, cutting and discarding the base and possible leaves, before chopping it into bite-size portions. Wash the florets and the small pieces of the trunk and steam them for about 5-6 minutes or until al dente. Let it cold down. Mix the eggs with the cream and season with salt. We spread the broccoli on the base of the quiche, along with the diced blue cheese. Pour the egg mixture and bake at 180ºC for 30 minutes or until golden brown.
Full recipe | Broccoli and blue cheese quiche
Caramelized onion, pear and rosemary mini quiches
Ingredients. 1 puff pastry or shortcrust pastry, 90-100 g caramelized onion, 80 g brie or camembert cheese without chopped rind, 1 large coference pear, peeled, chopped, 1 L egg, 200 ml of liquid cream, 10 ml of mustard, rosemary leaves , black pepper and nutmeg.
Elaboration. Preheat the oven to 190ºC with a fan, or 200ºC with top and bottom heat. Lightly grease the mold, only if it is not non-stick. Stretch the puff pastry without leaving it too thin and cut circles with a pastry cutter or a glass, which are larger than the cavities of the mold. Line the holes making sure there are no air bubbles. Readjust the dough by shaping with your fingers. Cut the excess and store for another elaboration in the fridge. Spread the caramelized onion on the bottom of each tartlet and fill with pear pieces and chopped or shredded cheese, adding a small portion of rosemary. Beat the egg with the cream and mustard in a bowl, season with salt and pepper and season with nutmeg. Cover the quiches with the mixture and bake about 12-15 minutes in the lower half.
Full recipe | Caramelized onion, pear and rosemary mini quiches
IBILI 826900 – 12 Mini Muffin Mold
Ingredients. 200 g of wheat flour, 100 g of butter, 60-70 g of egg white, 2 chopped spring onions, 1 chopped carrot, 1/2 chopped courgette, 100 g grated cheese, 3 eggs, 150 ml of liquid cream, extra virgin olive oil, salt and ground black pepper.
Elaboration. Make a volcano with the flour and add a pinch of salt and very cold diced butter. We work with the fingertips until no pieces of butter are noticeable. We make a hole in the center and add the egg white, from which we will have separated a tablespoon. We mix until we get a homogeneous dough, without going overboard with the kneading. Wrap it in plastic wrap and let it rest for 30 minutes in the fridge. Poach the vegetables in a frying pan with a little oil, over low heat, starting with the spring onion. Add the carrot and, ten minutes later, the zucchini. Sauté five more minutes and remove. Mix the eggs with the cream and season with salt. Remove the dough from the fridge and spread it out with a rolling pin. We cover the base and sides of the mold with it, remove the excess, prick the base and bake (covered with parchment paper and dry legumes that act as weight) for 20 minutes at 180ºC. Remove the legumes and brush them with the reserved egg white, which will curdle due to the effect of the heat and will waterproof the dough. Fill with vegetables, cheese and egg mixture. Bake again at 180ºC for 30 minutes or until golden brown.
Full recipe | Vegetable Quiche
Tuna quiche with olives in Thermomix
Ingredients. 150 g of pastry flour, 65 g of butter in small pieces, 35 g of water, 1 pinch of sugar and 1/2 teaspoon of chemical yeast, 100 g of Emmental cheese in pieces, 150 g of pitted green olives, 4 eggs, 200 g of cream and 200 g of drained natural tuna.
Elaboration.Place all the ingredients in the mixing bowl and mix 5 sec/speed 4. Knead 15 sec/speed 6. Remove the dough and, using a rolling pin, spread it thin and cover a mold with it, sealing the edges well, pressing the dough against the mold. Prick the entire surface with a fork and place the mold in the freezer. Preheat the oven to 180ºC and prepare the filling. Place cheese in mixing bowl and grate 5 sec/speed 7. Add olives and chop 2 sec/speed 4. Add eggs, cream and tuna and mix 10 sec/speed 3. Pour into pan and bake for 30 minutes or until top of quiche is nicely browned.
Full recipe | Tuna quiche with green olives
Salmon quiche and leeks
Ingredients. 1 sheet of shortcrust pastry, 2 leeks, 100 g of spinach, 350 g of fresh salmon, 150 ml of milk, 100 ml of liquid cream, 3 eggs, salt, pepper, nutmeg and oil.
Elaboration. Put the dough on the mold lined with a sheet of baking paper and brush with a little beaten egg. We cover it with another sheet of paper and place dried vegetables on top. Put the mold in the oven preheated to 160 ºC for 30 minutes. Remove the vegetables and the baking paper and return to the oven for 3 or 4 minutes. Finely chop the leeks and spinach. Put a little oil in a pan and fry the leek with a little salt until tender, add the spinach and continue frying until the vegetables are slightly tender, about 3-4 minutes. In a bowl, beat the eggs, add the cream, milk, salt, pepper and nutmeg and beat again until integrated. We spread the leeks and spinach along with the salmon cut into squares on the dough, draining the fish well from the oil that it releases and then we add the mixture of eggs and cream on the quiche. Cook at 180 ºC for about 25-30 minutes
Full recipe | Salmon quiche and leeks
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