Filled with a basic mixture of beaten egg, cream, and seasonings over a filling of cheese and other ingredients, quiche is the sublime and perfect French pie. Having said that, while we know of the quiche as French, it was originally German, and evolved out of recipes for kuchen, brought over the Alps in the Alsace region.
The good thing about quiche is it can be served warm or cold - room temperature is perfect for many - and, once you master how to make the basic dish, you can fill it with your favourite combinations including varying the cheese you use. Most cheese will work wonderfully, especially if it is a semi-hard or semi-soft cheese.
Made into a tart or pie and sliced into manageable pieces, or alternatively baked into mini-quiche in a small muffin pan, it makes a great food for entertaining for breakfast, brunch or lunch served with fresh fruit, crackers, flat bread or baguette. It's also a great weekday dinner (re-heated) with side dishes such as salad or vegetables.
Serves 5-7
Ingredients
1 prepared quiche pastry or single pie crust
1-2 tablespoons olive oil
1/3 cup chopped shallots or mild onion
120g fresh mushrooms, chopped
1 cup chopped fresh broccoli
60g baby kale leaves or fresh spinach
Salt and black pepper, to taste
1½ cups light cream
3 large organic eggs, lightly beaten
140g smoked gouda, shredded
1 tablespoon butter, cut into small pieces
Method
1. Preheat oven to 180C.
2. Place crust into a pie plate or tart pan and crimp edges.
3. Heat oil in a non-stick skillet and cook shallots, mushrooms, and broccoli until soft, seasoning with salt and pepper during cooking.
4. Add kale and stir until it just begins to wilt.
5. Whisk together beaten eggs and cream.
6. When sauteed veggies have cooled a little bit, spread them on top of the crust. Top with the shredded cheese, then pour the mixture over all. Dot with butter.
7. Place pan on a cookie sheet or other supportive sheet and bake at 180C for 45 minutes or until puffed, golden, and set in the centre.
8. Cool 15 minutes before slicing - can be served warm or at room temperature.
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