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Easy Quiche: 3 Ways

Quiche is a traditional French dish that has grown popular all over the world due to its versatility. Having prepared shortcrust pastry and custard, you can then experiment with filling, adapting it to whatever you have in the fridge. We decided to play with ingredients and show you how to make an authentic easy quiche with filling.

The dish is very easy to prepare. First, knead the butter-based dough. Second, make a cream and egg custard. Finally, let your imagination run wild! Quiche with filling gives potentially unlimited opportunities for creativity. Therefore, we have prepared for you as many as three ways to make an easy quiche.

Spinach, Tomato, and Goat Cheese Quiche

Ingredients:

For the Pastry and Custard:

  • 14 oz (200 g) wheat flour;
  • 8 ½ oz (240 g) butter;
  • 6 ¾ fl oz (200 ml) cold water;
  • 16 fl oz (475 ml) cream (10–20% fat);
  • 2 eggs;
  • 2 yolks;
  • 1 tsp salt;
  • 1 pinch nutmeg;
  • ground black pepper to taste.

For the Filling:

  • 2 handfuls spinach;
  • 5 ¼ oz (150 g) goat cheese;
  • 14 cherry tomatoes on a vine;
  • 1 ½ oz (45 g) pine nuts;
  • ½ bunch scallions.

Instructions:

  1. Combine flour with a ½ teaspoon of salt in a bowl. Add crushed butter and rub everything into crumbs.
  2. Next, add 1 egg yolk and water in several stages.
  3. Knead an elastic dough. Then, cover it with cling film and refrigerate for 1 hour.
  4. For the custard, whip cream with eggs and 1 egg yolk; add salt, pepper, and nutmeg.
  5. Roll out the finished dough the size of your baking dish. Place the dough in a mold, put a sheet of parchment on top, and on it — weight in the form of lentils or peas. Bake the crust for 25 minutes at 360 °F.
  6. Place a layer of spinach on the finished crust. Sprinkle it with goat cheese. Repeat the layer of spinach and cheese. Next, lay cherry tomatoes and sprinkle with scallions.
  7. Cover the quiche with cream and sprinkle with pine nuts. Bake for 30 minutes at 390 °F.

Butternut Squash and Caramelized Onion Quiche

Ingredients:

For the Pastry and Custard:

  • 14 oz (200 g) wheat flour;
  • 8 ½ oz (240 g) butter;
  • 6 ¾ fl oz (200 ml) cold water;
  • 16 fl oz (475 ml) cream (10–20% fat);
  • 2 eggs;
  • 2 yolks;
  • 1 tsp salt;
  • 1 pinch nutmeg;
  • ground black pepper to taste.

For the Filling:

  • 1 small pumpkin;
  • 5 ¼ oz (150 g) ricotta;
  • 1 yellow onion;
  • 1 red onion;
  • 3 sprigs thyme;
  • 2 ½ tbsp olive oil.

Instructions:

  1. Combine flour with a ½ teaspoon of salt in a bowl. Add crushed butter and rub everything into crumbs.
  2. Next, add 1 egg yolk and water in several stages.
  3. Knead an elastic dough. Then, cover it with cling film and refrigerate for 1 hour.
  4. For the custard, whip cream with eggs and 1 egg yolk; add salt, pepper, and nutmeg.
  5. Roll out the finished dough the size of your baking dish. Place the dough in a mold, put a sheet of parchment on top, and on it — weight in the form of lentils or peas. Bake the crust for 25 minutes at 360 °F.
  6. Next, peel and cut the pumpkin into small cubes. Place it on a baking sheet lined with parchment. Sprinkle with 2 tablespoons of olive oil and salt. Bake for 25 minutes at 360 °F.
  7. Slice onion and fry in the remaining olive oil until golden.
  8. Place onion on the finished crust. Then, add the baked pumpkin and place ricotta on top. Next, cover everything with custard. Cut red into rings and put them on top of the quiche filling.
  9. Bake for 30 minutes at 390 °F.

Zucchini Proshutto Spiral Quiche

Ingredients:

For the Pastry and Custard:

  • 14 oz (200 g) wheat flour;
  • 8 ½ oz (240 g) butter;
  • 6 ¾ fl oz (200 ml) cold water;
  • 16 fl oz (475 ml) cream (10–20% fat);
  • 2 eggs;
  • 2 yolks;
  • 1 tsp salt;
  • 1 pinch nutmeg;
  • ground black pepper to taste.

For the Filling:

  • 5 ¼ oz (150 g) hard cheese;
  • 3 zucchini;
  • 10 ½ oz (300 g) prosciutto.

Instructions:

  1. Combine flour with a ½ teaspoon of salt in a bowl. Add crushed butter and rub everything into crumbs.
  2. Next, add 1 egg yolk and water in several stages.
  3. Knead an elastic dough. Then, cover it with cling film and refrigerate for 1 hour.
  4. For the custard, whip cream with eggs and 1 egg yolk; add salt, pepper, and nutmeg.
  5. Roll out the finished dough the size of your baking dish. Place the dough in a mold, put a sheet of parchment on top, and on it — weight in the form of lentils or peas. Bake the crust for 25 minutes at 360 °F.
  6. Next, cut zucchini into thin lengthwise slices. Grate cheese on a coarse grater. Sprinkle grated cheese on the crust. Then, lay the slices of zucchini and prosciutto circlewise.
  7. Cover the filling with the cream and pop the quiche in the oven for 30 minutes at 360 °F.

Easy quiche with filling is a great option for a festive meal and a family dinner alike. The treat is hearty and incredibly flavorful. Furthermore, you can prepare such a pie for dessert. For example, making a filling of caramelized apples, and adding sugar to the custard. Bon appétit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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