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 is baked 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 spread two tablespoons breadcrumbs over the bottom. That will absorb excess moisture.
- Prick with a form small holes in the bottom.
- All the ingredients in the bottom should 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. When cooled 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.
Ingredients
Bottom
- 120 gram cold 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 thyme leaves only
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 gots the size of peas.
- Add the egg yolk and water.
- Pulse again and check if the dough gots the size of coarse grain and is slightly sticky. If not add a tablespoon of water and repeat the previous step.
- Make a flat disk of the dough and 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 beans and 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.
- Spread the tomato slices and brie on this.
- In a mixing bowl, combine the milk, egg yolks and garlic and pour into the 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: 326kcalCarbohydrates: 26gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 126mgSodium: 332mgPotassium: 192mgFiber: 1gSugar: 2gVitamin A: 1115IUVitamin C: 7.8mgCalcium: 109mgIron: 1.9mg
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