QUICHE VARIATIONS

YIELD: 10-12 Tartlets

Quiche is a classic French food that can be made with a variety of ingredients. Below, find the “basic” steps for making quiche, with some variations.

Pastry:
1 c. / 250 mL / All purpose flour
½ tsp. / 2 mL / Salt
1/3 c. / 85 mL / Shortening or lard
3-3 ½ Tbsp / 45-52 mL / Cold water
Quiche:
½ / 0.5 / egg
¼ c. / 60 mL / Light cream
¼ tsp. / ______/ Salt
Pinch / f.g. / Nutmeg
______/ 2 mL / Sugar
Dash / f.g. / Pepper
¼ tsp. / ______/ Nutmeg (optional)

Day 1—Pastry:

  1. ______
  2. ______
  3. ______
  4. ______

Day 2—Quiche:

  1. Preheat oven to 4000F (2000C).
  2. Carefully roll out dough and cut into 10-12 disks large enough to fit into tart shells. Gently place disks into tart shells, pressing to fit (do not stretch dough!!). Cut off overhanging dough. (Note: fill any empty cups with water).
  3. Prick bottom of pastry with a fork. Place tart pan on a baking sheet. Bake pastry for 8-10 minutes, or until lightly golden. Remove from oven and allow to cool before filling.
  4. Reduce heat to 3750F (1900C)
  5. While pastry is baking, prepare fillings (see below)
  6. In a bowl. Combine egg, cream, salt, nutmeg, sugar, and pepper in a bowl, mixing well.
  7. Sprinkle fillings over the bottom of each tart shell. Fill each cup ~ ¾ full with egg mixture. Sprinkle tops with nutmeg (optional).
  8. Bake for 10 minutes, or until pastry is golden,
  9. Cool on cooling rack. Remove from pans, and freeze or store in refrigerator.

FILLING OPTIONS:

BROCCOLI AND CHEESE:

  1. Carefully wash and trim 60 mL (1/4 c.) broccoli florets. Cut into individual florets.
  2. In a pan with a tight-fitting lid, sauté broccoli in 5 mL (1 tsp.) vegetable oil. Add 15 mL (1 Tbsp.) water and 1 mL (1/4 tsp.) salt. Cover broccoli and allow to steam for 3-4 minutes.
  3. Remove from pan and allow to cool.
  4. Sprinkle broccoli and 30 mL (3Tbsp.) cheddar cheese over bottom of cooked pastry.

CARAMELISED ONION:

  1. Thinly slice 1 small onion.
  2. Heat a fry pan over medium heat. Add 10 mL (2 tsp.) vegetable oil
  3. Add onion and cook over medium heat until onion begins to slowly turn golden brown (about 10 minutes). Stir frequently.
  4. Allow onion to cool for 5 minutes.
  5. Sprinkle onion and 45 mL (3 Tbsp.) cheddar or parmesan cheese over bottom of cooked pastry.

BACON AND CHEESE:

  1. Fry 2-3 strips of bacon until crisp.
  2. Drain bacon and crumble.
  3. Sprinkle bacon and 45 mL (3 Tbsp.) Swiss cheese over bottom of cooked pastry.

SOURCE: Better Homes and Gardens (Pastry); Chef on the Run, p. 23 (quiche)