Published: · Modified: by Andréa
RECIPE
A quiche for dinner, sounds delicious this quiche with tomatoes, Brie and mustard certainly is. Eat it for dinner or lunch. A quiche can always be eaten.
A quiche: a savory tart wherein the dough is made from flour, butter and water (usually). As a filling, a mixture of eggs and cream is used as a basis and vegetables, meat, fish or cheese and herbs are add. Then it isbaked in the oven and you've got a delicious hot or cold lunch dish. Or breakfast or dinner. For a quiche is, in fact, as you can already read in the summary quite a versatile recipe. Actually a quiche can always be served.
Tips for the perfect
quiche
- the perfect quiche has a crispy bottom. There are a few way you can achieve that: by baking the bottom blind (10 minutes at 180 degrees Celsius). That's actually the best way. But when you've got little time, you can also spreadtwo tablespoons breadcrumbs over the bottom. That will absorbexcess moisture.
- Prick with a form small holes in the bottom.
- All the ingredients in the bottomshould be as cold as possible for a perfect quiche dough.
- If you don't have time to prepare dough from scratch, use puff pastry or store bought savory pie dough.
- Vegetables, meat and fish should be cooked before you add it to the filling.
- Make sure your vegetables and other ingredients you add to the filling are as dry as possible. Always pat them dry with paper towels before inserting into the filling.
- Add enough eggs. Per 100 ml of fluid add one egg (M).
- Not only cream can be used as moisture think wider like a smooth ricotta or creamy mascarpone as an alternative.
- After baking, loosen your quiche from the tin and cool it on a rack. Whencooled in the form you can get a soggy bottom.
It's a good taste!
Recipe quiche with tomatoes, Brie and
mustard
Quiche with tomatoes, mustard and Brie
A quiche for dinner, sounds delicious this quiche with tomatoes, Brie and mustard certainly is. Eat it for dinner or lunch. A quiche can always be eaten.
5 of 2 votes
Printen Pin Recept
Prep Time: 10 minutes minutes
Cook Time: 48 minutes minutes
Koeltijd: 15 minutes minutes
Total Time: 1 hour hour 13 minutes minutes
Course: Lunch, Quiches and Savory Pies
Cuisine: European Cuisine
Author: Andréa
Servings: 8 slices
Author: Andréa
Ingredients
Bottom
- 120 gram butter
- 240 gram flour cold
- 1 tablespoon ice water
- 1 egg yolk cold
- ¼ teaspoon salt
Filling
- 1 tablespoon mustard
- 50 grams cheese grated Gouda
- 3 tomatoes sliced
- 100 grams Brie into thin slices
- 125 ml milk
- 2 egg yolks L
- 1 clove garlic minced
Topping
- 10 basil leaves torn into strips
- 5 sprigs parsley finely chopped
- 3 sprigs dried thyme leaves only
Ingredients you need per step are listed below the step in Italic
Instructions
Bottom
Preheat the oven to 180 degrees Celsius.
Put the butter, salt and flour in a food processor and pulse several times until the butter gotsthe size of peas.
Add the egg yolk and water.
Pulse again and check if the dough gots the size ofcoarse grain and is slightly sticky. If not add a tablespoon of water and repeat the previous step.
Make a flat disk of the doughand wrap it in plastic.
Let rest 30 minutes in the refrigerator.
Roll out the dough and lining the quiche dish with the dough.
Prick the bottom with a fork.
Leave for 15 minutes to cool in the refrigerator.
Place a baking paper on the dough and fill with dry beans.
Bake the base for 10 minutes in the preheated oven.
Remove the baking paper and beansand bake for 3 minutes.
Allow the bottom to cool down to room temperature on a rack.
Filling
Preheat the oven to 180 degrees Celsius.
Grease the bottom of the quiche with mustard.
Sprinkle the grated cheese on the bottom.
Spreadthe tomato slices and brie on this.
In a mixing bowl, combine the milk, egg yolks and garlic and pour intothe quiche form.
Place the quiche in the oven and bake for 35 minutes until the top is firm.
Remove the quiche from the oven.Sprinkle the topping on the quiche and the server immediately.
Nutrition
Calories: 326kcal | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 7.8mg | Iron: 1.9mg
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