I’m sure you’ve all tried — and many of you have made — the classic quiche lorraine (we’ve got ours ready and we’ll be posting it soon). Today we’re sharing a variation we absolutely loved, easy to make and seriously tasty.
What do we need?
For the shortcrust pastry:
200 g (1 ⅔ cups) flour
100 g (7 tbsp) cold butter
1 egg
A pinch of salt
A pinch of sugar
For the filling:
A dozen cherry tomatoes
100 g (3.5 oz) emmental cheese
50 g (1.75 oz) goat cheese log
200 ml (¾ cup + 1 tbsp) heavy cream
4 medium eggs
Oregano, salt and pepper.
How do we make it?
First, make the shortcrust pastry. Here you can see how we did it.
While the pastry is resting, preheat the oven to 180-200°C (355-390°F).
Once the dough is ready, roll it out, place it in a tart pan and bake for about 15 minutes. We do this before adding the filling so the base doesn’t end up raw. To stop it from puffing up, prick it with a fork or weigh it down with dried chickpeas.
Cut the tomatoes in half, chop the emmental and slice the goat cheese log into rounds.
Beat the eggs and mix with the cream. Add salt and pepper.
Stir in the emmental and the oregano.
When the pastry is partly baked, take it out of the oven and pour in the mixture. Spread it evenly across the pan.
Add the halved cherry tomatoes and the goat cheese on top.
Put it back in the oven and bake for another 30 minutes or so.
Tips:
You can use any kind of cheese for the filling.
If you’re feeling lazy and don’t fancy making the shortcrust pastry, you can buy it at any supermarket, either refrigerated or frozen. If you go for frozen, take it out about 15 minutes before you want to use it so you can work with it — otherwise it’ll crack.
Comments
silvia (2012-11-29 22:13:25):
man… I wish I had an oven so I could follow these recipes… well, the no-bake ones except for the sweet ones, you already know I’m a fan, like that pineapple salad… yum yum