Posts Tagged ‘quiche’

It’s been too long since I posted a pie recipe, I feel. Let me remedy that.

This pie is a recipe that I adapted from the medieval recipe for Torta of Herbs in the Month of May, and I think that it works just as well as a savoury entree or main dish as for a sweet dessert. Personally, I prefer the savoury version, substitute my own favourite herbs and reduce the sugar in it, so here’s my personal recipe:

Spring tarte

For the pie shell: 2 cups of flour and 1 cup of rolled oats, 150g (salted) butter, a dash of water.
Makes a standard pie shell, but the oats give the whole thing an interesting bite! If the dough doesn’t want to come together, add a bit more flour or reduce the amount of oats.

For the filling:
2-3 eggs (depending on size)
2Tsp. thick Turkish yoghurt
ca. 75g yellow cheese (Gouda works well)
1 big handful of fresh herbs of your choice, e.g.:
– Basil
– Mint
– Oregano
– Parsley
1tsp. honey.
Grind the cheese in the blender first, then add the rest of the ingredients and blend until the herbs are chopped fine. Pour out into your pre-baked pie crust and bake at 200C for ca. 20 minutes (or until done).
For a sweet variant add grated ginger and more honey/sugar, and perhaps replace the yoghurt and yellow cheese with some sort of fresh cheese or cream cheese.

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Bento #292

I had a more elaborate one, with charaben-onigiri and all, but it just didn’t photograph as well as this one. Sometimes you have to know when to call it.
Rice with black sesame seeds, two puff pastry zucchini quiches, fried mushrooms, sunflower sprouts, tomato wedges, carrot stars and lettuce.

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Bento #273

Three bentos in a row! What a good girl I am. (Yeah, there won’t be one tomorrow. Thursdays I train during the lunchbreak so I usually eat out.)
The only thing that irks me is that there’s not enough working days left in 2009 to reach #300…

This box contains goat cheese and broccoli quiche, steamed sweet potato flowers, lettuce, cherry tomatoes, asparagus and a fishy with balsamic vinegar for the veggies.

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Bento #245 – fish quiche

Salmon and spinach quiche with a grainy crust, couscous in tomato sauce with onions and raisins, rucola and cherry tomatoes. Olive oil and balsamico vinegar dressing in the bottle. BF gets exactly the same in the other layer. I’m a bit worried that one layer each will be enough food but I stuffed them with rich food in any case!

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Two identical boxes of vegetarian zucchini and leek quiche on rucola, vinaigrette in the berry containers.

I must have been channeling a Frenchwoman yesterday, because I had this urge to go and unpack my acrylics paints, and then bake a quiche.

The quiche is adapted from two recipes I read online recently and contains shredded zucchini, leek and red onion in a batter of Greek yoghurt (I prefer it to sourcream) and egg.
I’ve spiced it with some sweet mustard, salt, pepper and paprika powder, but it could have used some other flavour in there still. The original zucchini pie recipe said dill, which I’m not too fond of. I’m thinking maybe blue cheese for my next try.

Oh yeah, the painting got nice, too.

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Spinach and ricotta quiche on mixed salad, red grapes and a few pieces of Black&Green’s organic chocolate wrapped in gold foil to keep it from being soaked in vinegar.

Spinach quiche recipe:

Make a savoury pie shell (I used some olive oil instead of butter in a variation of my staple recipe, and it was rather nice). Prebake in a flat pie form.
Filling: 3 eggs, a few tablespoons of Ricotta, salt and pepper, 1 packet of baby spinach, spring onions, sundried tomatoes, cherry tomato halves as decoration.
Mix the eggs, ricotta and salt and pepper to taste. Blanch the baby spinach very quickly by putting it in a sieve and pouring some boiling water on it. Spread it in the form, add chopped spring onions and sundried tomatoes, cover with the egg-ricotta mix and add tomato halves as decoration.
Ovenbake until it seems done, it goes rather quick since it’s so flat.


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