Thursday, March 15, 2012

Quiche with potato pastry

I think this is the longest period without me posting anything! Criminal! And I’m so sorry, but I’ve been up to a lot lately and just haven’t found the time. For one, I’ve had a little baking obsession again lately. It’s called quiche. We never really have quiche at home at all, and maybe that’s one of the reasons I like it so much. It’s a whole dinner with all of the goodness you need in one massive cake! And it’s so yummy filling too.


Unless you make mini ones. For a party. Which are just as lovely, but this cute lil’ thing isn’t exactly what I’d call a meal.


I felt like an industrial mini quiche-maker. What a pain to fill all those little cups with pastry.

115 grams potato (1 medium sized potato without skin)
225 grams flour
115 grams butter
1/2 egg

Base filling:
5 1/2 eggs
250 ml milk
150 ml (double) cream
Salt & pepper to taste

Filling 1: (Smoked salmon quiche)
250 grams smoked salmon
2-3 tablespoons dill

Filling 2: (Spinach quiche)
5-10 mushrooms
250 grams spinach with cream (freezer-style)

Filling 3: (Cheese quiche minis)
Cheese, diced
Dried parsley

1. Cut the potato into dice and cook it in water. The cutting is only to speed up the cooking process. Take off the fire and drain from water when done.
2. In a bowl, rub the butter into the flour with a fork until you get the consistency of breadcrumbs.
3. Add half an egg and rub this in with a fork again.
4. When the potato has cooled down, mash it (with the useful fork) and knead it into the flour mixture. Knead several times until you get a firm dough.
5. Line a tin with grease proof paper or rub it in with butter and press the pastry into the shape. Take a form to prick holes in the base and leave in the refrigerator.
6. Put the eggs in a bowl and beat gently. Beat in the milk and cream as well.
7. Prepare your filling of choice by chopping it into small chunks and cook it if necessary. Leave to cool and finally add your filling to the egg base. Pour the filling into the pastry base.
8. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Leave the quiche in the oven for around 30 minutes, or until the pastry is brown and the egg of your filling is set.


Note: The egg tends to increase in size in the oven, but deflates again when taken out. So always leave an edge of pastry above the filling and don’t panic when you see your quiche exploding in the oven. It’ll turn out fine later. Also, always cook vegetables for the filling before adding them to the quiche, but never add them hot to the egg-mixture. This will cause the egg to set before you put it in the oven. I prefer boiling the vegetables in water to cook them, because the quiche will be a lot less fat than when they’re fried in oil.
On another note: If you want to add cheese on top, try to add it in the last 5-10 minutes of the baking time, since it burns easily. Also, use slightly stronger cheese than the one you really like. I am absolutely no fan of old or medium cheese, and prefer Babybel above all, but when you use cheese to cook, you simply won’t taste any of the younger cheeses in your dish no matter how much you put into it.


I really hope you enjoy it! It's really lovely and in my opinion quite easy to make as well. And now I've written all that I have the urge to invent a new type of quiche. There are so many things I could put in the quiche! I have to try them all!

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