In France if you want to make a quick and easy dinner, a quiche is always a good option. I like a lot the classic quiche lorraine but I find it a bit boring since it only has some bacon in it. I prefer to be more creative and make my own quiche version.
However I keep on using the traditional quiche dough recipe from my grand ma’s cooking book.
What you’ll need for cooking:
For the dough:
150 g of flour
75 g of butter
About 1/2 a cup of water (go slowly and see how the dough goes. It might need less)
1/4 tsp of salt
For the filling:
3/4 cup of milk (I used soy milk this time)
1/2 cup – 3/4 cup of sour cream or crème fraîche
As much broccoli and mushrooms you’d like to put on it
2-3 spring onions
A branch of rosemary
Salt & pepper
1. The dough: Mix the flour, the salt and the butter (which should be in little cubes and at room temperature to make it easier for you) with your hands (rub the hands together). Add the water slowly to the crumbly mixture. Knead the dough vividly. Make a ball. Do this about three times. If the dough is too dry or too wet work in some more water (I’d usually just wet my hands a few times) or some more flour until the dough is nice and smooth. Then let the dough rest for a while in the fridge (about 30 minutes or more).
2. Preheat the oven on high heat (about 200°C/ 400°F). In the meantime wash and cut the broccoli, the mushrooms, the spring onions and the rosemary. Put the sour cream in a bowl and mix it first with a little bit of the milk. Once the mixture is smooth add the rest of the milk. In another bowl mix the eggs together. Then add them to the cream-milk mixture. Add salt and pepper.
3. After the dough has rested take it out of the fridge and roll it out on a floured surface. It should be about 3 mm/ 0.1 inch thick. Put some butter on the surface of a 30 cm/ 11 inch tarte shape baking dish. Put the dough in it and adjust it on the edge.
4. Add the mushrooms, the broccoli, the spring onions and the rosemary.
5. Pour the egg-milk-cream mixture. Make sure that you get some in all the gaps! Add some cheese to make it a bit more yummy (traditional quiche lorraine doesn’t have cheese on it!)! I added some regular gouda cheese and a bit of parmesan cheese.
6. Cook the quiche for about 30 minutes or until golden brown. I put it another few minutes under the grill to have a slightly grilled surface. Wait a few minutes to cool down a little before cutting it so that the quiche does not fall apart.