It´s official. The semester started again. Which means that after 4 months of vacation I need to get used to getting up early, going to class, listening to the professor for 1 1/2 hours, reading a horrible amount of textbooks and studying. It also means that my time left for baking and spending time in the kitchen has been reduced. And that I have to focus on recipes that are easy to adapt to my tiny kitchen. One of those recipes is quiche. I like quiche especially because you easily change the recipe to those ingredients that you personally prefer. Once you found a good recipe for the dough it is up to you to create a filling. Basically any type of vegetable and cheese can be used for quiche, that way it never gets boring. It is not one of those recipes that you can easily prepare on short notice because the dough needs to chill for a while and the quiche itself needs about 40 minutes in the oven. But your patience will be rewarded.
My recipe is a mixture of various recipes I found on the internet. I use the same recipe for the dough almost every time and adapt the filling to whatever I can find in my fridge. Since my quiche pan is a little smaller than usual I use a little less than suggested in the recipe or put the rest in little pans.
For the dough you´ll need:
250 g flour (I used half all-purpose flour and half whole wheat flour. But you can just stick to one type of flour if you like.)
0,5 tbsp. salt
130 g cold butter
3 tbsp. milk or cold water
1) Mix flour and salt in a bowl. Add butter in little pieces. Add egg and water and knead until you have a firm dough. Put in plastic wrap and chill for at least 30 minutes.
2) Remove the dough from the refrigerator and put in a quiche pan. You can roll it out on a floured surface and put in the pan or just use your hands to spread the dough. The dough needs to be baked for 15 – 20 minutes at 200° before adding the filling. Before baking it, pierce little holes with a fork in the dough.
For the filling you´ll need:
ca. 300 – 500 g fresh or frozen spinach
200 g sour cream or plain yoghurt
1 garlic clove
Goat cheese or feta cheese
1) When using fresh spinach, wash it and chop well. Heat a little bit of butter in a pan and steam spinach and chopped garlic clove for a couple of minutes. When using frozen spinach, heat according to the instructions. (Usually in a pan with a little bit of water or in the microwave)
2) Mix sour cream or yoghurt with the eggs. Add salt and pepper and the steamed spinach. Cut the tomatoes and the goat cheese.
3) Add the sour cream-spinach-mix to the pre-baked dough. Scatter tomatoes and goat cheese on top. The quiche needs to be baked in the oven for about 40 – 50 minutes at 180°.