A quiche is a type of salty pie which derives from the original Quiche Lorraine, typical of the Lorraine region, in the northeast of France. Cooked in the oven, it allows us to include numerous elements as filling, the most common being vegetables and meat products. These are combined with beaten eggs and cream, curdling the mixture in a shortcrust pastry mold.
The recipe helps us to take advantage of those remains of products that we have in the fridge; onion, leeks, mushrooms and cheese, in this case. You, of course, can choose your own ingredients: the result will be just as tasty. This recipe is also interesting because it uses Broken mass, a little worked dough used in both salty and sweet preparations. It requires some rest, take that into account when calculating the time!
Preparation time: 30 minutes.
Baking time: 40 minutes.
Rations: 6
Ingredients
For the shortcrust pastry
- 150 g. Of flour
- 75 g. of butter
- 1 egg
- 1 teaspoon of salt
For the filling
- 1 / 2 cebolla
- 2 leeks
- 120 gr. of mushrooms
- Sal Island
- Pepper
- 100 gr. grated cheese
- 3 eggs
- 200 ml. milk
- 60 ml. cream 30%
Crafting
- Put in a bowl the sifted flour together with the cold butter in cubes and mix both ingredients with your fingers until you get a crumb or crumbled texture.
- Then add the rest of the ingredients, the egg and the salt. Continue working the dough with your fingers, until the ingredients combine and you can make a ball. You should avoid overworking the dough. Leave the dough ball in the bowl, cover it with plastic wrap and put it in the fridge for 1 hour to rest.
- After the resting time, place the dough on a lightly floured surface and with the roller give it the shape of the mold you are going to use. Stretch it well, the dough should be thin. Next, transfer the dough to the mold, using the rolling pin; roll the dough in it and drop it on the mold.
- Then adjust the dough to the shape of the mold and remove excess dough Rolling around the edges. Prick the surface with a fork, place baking paper on top and on it, some vegetables; chickpeas for example.
- Put the dough in the oven previously preheated to 190º for 10-12 minutes.
- While the dough is in the oven, chop the vegetables finely and put them to poach in a pan with hot oil. Once the onion and leek are tender, add the sliced or sliced mushrooms. Salt and pepper the mixture and cook for a few minutes before removing from heat.
- Mix the milk, cream and eggs in a bowl with the help of a mixer. Once you achieve a homogeneous mixture, add the vegetables and mushrooms. Add the grated cheese and mix with a wooden spoon.
- By now you will have had to remove the mold from the oven, remove the chickpeas and the greaseproof paper.
- Pour the filling in the mold and place in the oven at 190º for 35-40 minutes or until the filling is set.
- Take the salty cake out of the oven, remove it from the mold and garnish with chopped chives.
