Quiches of all kinds and flavors go down very well in my household. I love making quiches, so when I decide "ok, today is quiche day", it normally means that friends and family can be sure of a warm "surprise" around dinner time. My arrival with a quiche on their doorstep is normally preceded by a phone call that says "Don't make supper!"

Quiches can be as simple as a few fillings baked in a savory custard or you can play around with different crusts or different cheeses for the filling. Although quiches are typically found in the French cuisine, it was the Germans who invented this popular delicacy. the word "quiche" derives from the German word "Kuchen".

The most popular quiche of all is of course the Quiche Lorraine, which is a pastry case filled with an egg custard and some bacon.  Today, one can find many varieties of quiche, from the classic quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood. Quiche can be served hot or cold and as an entrée, for lunch, breakfast or an evening snack.

For my Quiche I wanted something more decadent, richer and firmer.....almost like a savory cheesecake. If you take the amount of cheese I used into consideration my  'quiche most probably is more of a cheesecake than a quiche....
Let's make it together!


Pastry
375ml cake flour
3ml salt
1 tsp dry mustard powder
1 tsp curry powder
120ml cold butter, cubed
90 ml iced water

Place the cake flour, spices and salt in a food processor and add the butter.
Using the pulse action, process until the mixture resembles fine breadcrumbs.
Add the water and process until the pastry just begins to bind.
Turn out onto a floured surface and press together lightly.
Cover with plastic wrap and chill for at least 1 hour.
Remove from the refrigerator and leave to rest at room temperature for a while before rolling out carefully. (Don't stretch the pastry or roll over the edge of the pastry with the rolling pin.)
Line a loose-bottomed quiche pan or pie dish with the pastry.
Chill once more until very cold before baking the crust (this prevents shrinking during baking).
Trim the sides of the chilled pastry with a knife and prick the base with a fork.
Makes enough pastry to line a 30 cm quiche pan.

Blind bake the pastry for about 10-15 minutes on 180C. While baking, make your filling.

Filling

5 eggs
300gr fresh ricotta cheese
salt/pepper
20ml tomato pesto
100gr  young spinach leaves - cut in strips
4 slices of Black Forest Ham - sliced
100gr baby tomatoes - halved
125ml freshly grated parmesan cheese
fresh watercress for serving.

When pastry case has cooled slightly, spread the pesto over the base. Beat the eggs and cheeses together  and season with salt and pepper. Add the spinach, ham and tomatoes and mix into the cheese mixture. Pour into the base and bake for 30-35 minutes and serve with fresh watercress. Delicious!!!

Fancy another quiche recipe?

Blue Cheese Quiche